Last Updated on November 21, 2019 by Kathryn Donangelo
These Greek Yogurt Banana Almond Muffins might be the fluffiest muffins you bake! Made with yogurt, bananas & almonds for a nutritious breakfast or dessert!
Whenever we have leftover bananas, some sort of banana bread is the first idea that pops into my mind! My boyfriend and I buy a bunch of bananas every week to take to work in the morning and by the end of the week there is almost always extra ripe bananas that haven’t gotten eaten yet. The more brown spots on a banana, the riper and sweeter it is (it’s also supposed to have more antioxidants in them too!). I like to buy yellow bananas and after a few days pass a few spots will start to show up on them.
I really don’t have a basic ‘banana nut bread’ recipe that I use every time I make banana bread or muffins…this time I had yogurt that I wanted to use up so I used yogurt instead of oil and the yogurt makes the muffins fluffy, extra moist and cake-yyyy. Not to mention nutritious and protein packed as well! 🙂
Sometimes I like chocolate chips in my muffins…sometimes I don’t. There are times I like to glaze the tops of my muffins and sometimes I just like em’ plain. You can alter this recipe to your preference. If you prefer a glaze, check out my Chocolate Chip Banana Nut Bread recipe HERE that I made a few months back! I do always like some type of nut for an added crunch in my muffins or banana bread so I will use either almonds or walnuts; depending on what I have in my pantry!
Beware–these might be the fluffiest Greek Yogurt Banana Almond Muffins you’ve ever had!
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Greek Yogurt Banana Almond Muffins
- 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 egg
- 1 Tbsp. vanilla extract
- ¼ cup honey
- ½ cup brown sugar; plus extra to sprinkle on the tops of the muffins
- 2 Tbsp. melted butter
- 1 tsp. ground cinnamon; plus extra to sprinkle on the tops of the muffins
- 1 ½ cup flour
- 1 tsp. baking soda
- ¼ cup chopped almonds; plus extra to sprinkle on the tops of the muffins
- 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 cinnamon, flour, baking soda and chopped almonds just until combined. 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!
- Line a 12 muffin tin with cupcake liners and 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! Sprinkle a pinch of chopped almonds, cinnamon and brown sugar onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper and enjoy!