Greek Yogurt Banana Muffins

If you’re a fan of moist, tender banana bread and crave the convenience of grab-and-go treats, then you’re going to love these Greek Yogurt Banana Muffins. Enjoy them plain or add in your favorite mix-ins, such as chopped walnuts, pecans, chocolate chips and fresh berries.

If you’ve been hanging around here for a bit, you probably know two things about me: I have a soft spot for banana bread (seriously, I’ve got over 20 banana bread recipes for you to try!) and a bit of an obsession with muffin pan recipes. From popovers and granola cups to mini apple pies and savory taco cups, there’s no limit to what you can create in a good ol’ muffin pan.

These banana muffins are inspired by my original Greek yogurt banana bread recipe. It’s been a fan favorite since 2017 with many people asking how to make muffins. So, it’s high time we took that same beloved recipe and transformed it into irresistible muffins!

These Greek Yogurt Banana Bread Muffins Are:

• Moist and tender.
• Perfect for lunchboxes, easy snacking or on-the-go breakfasts.
• A great way to use up overripe bananas so they don’t go to waste.
• Customizable with your favorite mix-ins, such as chocolate chips, nuts or fresh fruit.
• Freezer-friendly for a quick and easy snack later on.

This recipe uses a similar ingredient lineup to my tried-and-true Greek yogurt banana bread recipe but with a few adjustments. They have even more Greek yogurt for extra protein and moisture, plus I’ve swapped the vegetable oil for heart-healthy olive oil. These swaps not only elevate the flavor and texture but also infuse these banana muffins with an added layer of wholesome goodness.

• All-purpose flour: The base of our muffins, providing structure and texture.
• Sugars: Using a combination of granulated sugar and light brown sugar gives a deeper flavor profile.
• Baking soda: Acts as a leavening agent, which means it helps the muffins rise. When it meets the acidity in the Greek yogurt, it creates a reaction that produces carbon dioxide gas, resulting in bubbles that cause the muffins to expand and become light and fluffy as they bake.
• Overripe bananas: Use very ripe bananas with dark speckles for the best flavor. The riper the bananas, the sweeter and more flavorful your muffins will be. Only have unripe bananas on your counter? Tune in to my video to learn the simple trick for how to quickly ripen bananas in 15 minutes or less.
• Greek yogurt: Adds moisture and richness to the muffins while also boosting protein content. I prefer to use full-fat Greek yogurt for a creamier texture, but you can use nonfat or low-fat Greek yogurt if preferred.
• Eggs: Hold all the ingredients together, ensuring your pastries have the perfect texture, moistness and structure.
• Extra-virgin olive oil: When choosing olive oil for baking, go for a type with a subtle, fruity flavor (rather than strong and peppery). It’ll blend beautifully with the banana’s sweetness, adding intense moisture without overpowering the banana taste.
• Vanilla extract: I recommend using pure vanilla extract for the best flavor.
• Mix-ins: The choice of mix-ins is entirely up to you! My kiddos are like me, chocolate lovers, so I typically add chocolate chips or chunks. If you love the crunch and earthy flavor of chopped walnuts or pecans, add those. Or, take inspiration from my mixed berry banana bread recipe and add in your favorite fresh berries! You can even mix and match your favorites for extra indulgence.

See the recipe card for full information on ingredients and quantities.

These homemade banana muffins are so easy to whip up – just like making classic banana bread, but this time you get to portion out the batter into a trusty 12-cup muffin tin. And the best part? You get to enjoy all the classic flavors you love in a handy, grab-and-go muffin form.

1. Prepare your muffin pan and preheat the oven to 350F. If you’re not using baking cups, make sure to generously coat each muffin cup with nonstick cooking spray to prevent the muffins from sticking.
2. Whisk together the dry ingredients. Make sure to break up any clumps of brown sugar to ensure even distribution throughout the batter.
3. In a separate bowl, mash the bananas then add the wet ingredients. Whisk to combine.
4. Add the wet ingredients to the dry ingredients and stir until combined. 
5. Stir in your mix-ins.
6. Fill the muffin cups. Use a spoon or ice cream scoop to portion the batter into the muffin tin cups, filling each about two-thirds full.

7. Bake for 18 to 22 minutes. Use a toothpick inserted into the center of a muffin to check for doneness. If it comes out clean or with a few moist crumbs, the muffins are ready.

Pro Tip: Allow the banana muffins to cool in the pan for 10 minutes before removing them. This allows them to set and makes them easier to remove without breaking apart.

What Can I Substitute for Greek Yogurt?

No Greek yogurt? No problem! You’ve got options for a perfect substitution that’ll keep your muffins moist and delicious. Try swapping in any of the following for a 1:1 replacement:

• Sour cream – When I’m not adding Greek yogurt to my banana bread recipes, I’m using sour cream. It provides similar moisture and tanginess to the batter.
• Buttermilk or homemade buttermilk – This also adds moisture and a tangy flavor to baked goods.
• Cottage cheese – Blend until smooth before adding it to your batter for a creamy texture. While I haven’t tested this in my banana bread, I’ve used blended cottage cheese for an amazing pizza dip recipe!
• Regular plain yogurt – It’s a little thinner and less tangy than Greek yogurt so your muffins may be slightly less rich (but they’ll still be delicious!).

Can I Use Frozen Bananas?

Yes, you can use frozen bananas in this recipe. Freezing bananas is a great way to reduce waste and always have ripe bananas on hand for baking (or for making green smoothies!).

Thaw them before using and drain any excess liquid to prevent the batter from becoming too wet. Just be careful not to over-mash the bananas, as this can result in a very liquidy mixture. Some small pieces or chunks are totally fine and can even add some texture to your Greek yogurt banana muffins.

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