Greek Yogurt Banana Muffins

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These Greek Yogurt Banana Muffins are extra fluffy, moist and delicious.  Made with Greek yogurt for a protein boost and topped with chocolate chips. 

PIN these Healthy Banana Muffins to try later!

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GREEK YOGURT BANANA MUFFINS

Greek Banana Yogurt Muffins aka Chocolate Chip Banana Muffins are super soft, loaded with fresh bananas that are ripe, and makes a perfect breakfast or snack because they have extra protein and less sugar than your average muffins.

These healthy muffins are so light and fluffy kids will love them too (mine do). Add a smear of butter, jam, honey or nut butter to really jazz them up if you want!

I love buying bananas in bulk each week because I know if we don’t eat them all, I have a great excuse to make these muffins, my Healthy Banana Nut Muffins , Banana Oatmeal Cookies, or one of my favorite Banana Bread recipes.

You can enjoy them as a delicious snack, breakfast, or dessert. Some of my other favorite muffin recipes that also require less than 30 minutes and are extra fluffy are these Glazed Lemon Poppy Seed Muffins,  Almond Poppy Seed Muffins and Pumpkin Cream Cheese Swirl Muffins. 

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INGREDIENTS 

• Bananas: Overripe bananas or ripe bananas with dark spots are ideal for this recipe and provide the best banana flavor. The riper, the sweeter the muffins will be.
• Vanilla Greek yogurt: Adds flavor, moisture and makes these muffins fluffy. You could also use plain greek yogurt or sour cream instead.  Regular yogurt also works but the protein content in Greek yogurt is much higher.
• Egg: Binds all of the ingredients together. 
• Vanilla extract: Enhances and adds a warm flavor.
• Honey + brown sugar: Adds more sweetness.  You could also use maple syrup or coconut sugar instead.
• Butter: Gives these muffins the “bakery-style” taste. Also makes these muffins super light. You could also use melted coconut oil, vegetable oil, or canola oil instead.
• Cinnamon: Adds a warm flavor.
• All-purpose flour: If you want to make these muffins healthier, use whole wheat flour instead. 
• Baking soda: Will make these muffins rise and puff to the top of the muffin tin. 
• Chocolate chips: This is optional but I love adding 1 cup to the muffin batter and to the tops of the muffins for a chocolatey twist. Milk chocolate chips, dark chocolate chips, or mini chocolate chips make great options. Chopped almonds work really well in this recipe too that I also love using.

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HOW TO MAKE GREEK YOGURT BANANA MUFFINS

Mix wet ingredients together: Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.

Mix dry ingredients together: In a separate bowl, mix together the flour, cinnamon and baking soda almonds just until combined.

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Add banana mixture to the flour mixture: Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!

Add chocolate chips (or chopped nuts if desired).

Add batter to muffin pan: Line a 12 muffin tin with muffin liners or grease the muffin tin. Spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much!

Bake muffins: Add more chocolate chips to the muffin tops and bake for 20-25 minutes or until muffins are a golden brown. Let cool and enjoy!

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HOW TO MAKE BANANA MUFFINS HEALTHier

If you want to make these Banana Muffins healthier, swap the all-purpose flour for whole wheat flour, swap the brown sugar for coconut sugar and add a tablespoon of chia seeds ad flax seeds for extra fiber. Since these muffins are made with greek Yogurt, they have more protein than regular muffins. Plus the yogurt makes these muffins so fluffy and moist.

muffin add-ins

• Chopped nuts: Almonds, hazelnuts, walnuts, and pecans work great.
• Dried fruit: Raisins, dried cranberries, or dried cherries make great options.
• Chia seeds
• Ground flax seeds
• Cinnamon chips
• Sprinkles
• Sunflower seeds
• Pumpkin seeds
• Add a 1/4 cup of peanut butter or any nut butter if you want to add even more protein and if you love a nuttier flavor.

tips & variations

• Chocolate banana muffins: Add 1/2 cup of cocoa powder to the muffin batter for a chocolate flavor.
• Topping: We add a light glaze on top of these banana muffins but you can also leave them plain, dust powdered sugar, or your favorite frosting on top to add more sweetness like cupcakes. 
• Banana Bread: Pure the banana batter in a loaf pan instead and bake for 45-55 minutes.
• Mini Muffins: To make mini size muffins, bake these in a mini muffin pan instead of a regular muffin pan. Bake for a few minutes less.
• Let the batter sit: Don’t skip this step! This will help all of the ingredients incorporate into each other to create fluffy and tender muffins.
• Room temperature ingredients: Use room temperature ingredients to help the muffin batter combine more smoothly.

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leftovers & storage

To-store: Place leftover muffins in an airtight container or large zip-lock bag in the refrigerator for up to 5 days in a cool dry place. Heat in the microwave before eating to make the muffins soft and warm.

To freeze: As a mom, I almost always have muffins in the freezer, ready to go because my kids love them. Place cooled baked muffins in a single layer dish or baking sheet and flash freeze until solid. You can place them in a large zip lock freezer bag (be sure to squeeze our excess air) or an airtight container and freeze for up to two months. When ready to eat, remove from the freezer and let them thaw. Reheat in the microwave or oven for a few minutes.

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Greek Yogurt Banana Muffins

These Greek Yogurt Banana Muffins are extra fluffy, moist and delicious.  Made with Greek yogurt for a protein boost and topped with chocolate chips.

3.82 from 121 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana muffins, greek yogurt banana muffins, yogurt banana muffins

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 28 minutes minutes

Servings: 12 standard size muffins

Calories: 187kcal

Author: Kathryn Donangelo

Ingredients

• ▢ 3 ripe bananas- my bananas had lots of dark spots on them this is perfect because they are extra sweet, naturally
• ▢ ½ cup vanilla or plain flavored Greek yogurt
• ▢ 1 whole large egg
• ▢ 2 teaspoon vanilla extract
• ▢ ¼ cup honey slightly melted
• ▢ ½ cup brown sugar packed
• ▢ 2 tablespoons melted butter cooled
• ▢ 1 ½ cups flour
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon baking soda
• ▢ 3/4 cup chocolate chips or chopped almonds plus extra to sprinkle on the tops of the muffins (optional)

Instructions

• Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.
• In a separate bowl, mix together the flour, cinnamon, and baking soda just until combined. Pour in the banana mixture and stir until all ingredients are combined. Add in the chocolate chips or almonds. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet! Let the batter sit for a few minutes.
• Line a 12 muffin tin with cupcake liners or grease the muffin tin. Spoon in the batter into each muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much. Sprinkle a pinch of chopped almonds or chocolate chips onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Let cool and enjoy!

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Nutrition

Serving: 1muffin | Calories: 187kcal | Carbohydrates: 32.1g | Protein: 2.9g | Fat: 3.5g | Saturated Fat: 1.5g | Cholesterol: 19mg | Sodium: 126mg | Potassium: 168mg | Fiber: 1.6g | Sugar: 16.5g | Calcium: 20mg | Iron: 1mg

 This recipe was last updated November 22, 2024 to include additional photos and information. Originally posted April 27, 2021 By Kathryn Donangelo.