If you’ve ever found yourself staring down a couple of overripe bananas and wondering what to do with them (besides freezing them again for smoothies), let me just say—thank you for being here. Because this Greek Yogurt Banana Muffins recipe is about to become your new favorite way to use them. Moist, tender, lightly sweet, and bursting with that warm banana flavor we all secretly crave, these muffins are simple, comforting, and packed with a little extra goodness thanks to the Greek yogurt.
Greek Yogurt Banana Muffins are a perfect solution for busy mornings, after-school snacks, or a cozy coffee break. They’re naturally sweetened, loaded with banana, and made just a little more wholesome with the addition of Greek yogurt, which also gives them that incredibly soft texture.
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What Are Greek Yogurt Banana Muffins?
Greek Yogurt Banana Muffins are a lighter, protein-packed take on traditional banana muffins. They’re made using ripe bananas, plain Greek yogurt, and a handful of pantry staples. The Greek yogurt not only boosts the nutritional value but also makes these muffins ridiculously soft and moist—without needing loads of butter or oil.
These muffins are perfect for breakfast, brunch, or a midday snack. They’re naturally sweetened with bananas and a touch of honey or maple syrup (you choose!), and they can be made in one bowl—yes, ONE bowl!! Which means less mess and more time for you to enjoy a muffin warm out of the oven.
Why You’ll Love These Muffins
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Super moist and fluffy thanks to the Greek yogurt and bananas
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Naturally sweetened with no refined sugar required
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One-bowl recipe — minimal cleanup, maximum payoff
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Freezer-friendly — make a double batch and save some for later
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Customizable — add chocolate chips, nuts, or blueberries!
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Kid-approved — picky eaters love them and they don’t even realize they’re eating something healthier
I promised you versatile, and here’s proof! These muffins are anything but boring.
What Do They Taste Like?
Think banana bread meets a soft, bakery-style muffin. The banana flavor really shines, balanced by a touch of vanilla and the rich creaminess from the yogurt. They’re not overly sweet, which makes them perfect as a base for add-ins or a swipe of almond butter. The edges get that soft golden hug from the oven, while the centers stay tender and airy.
Honestly, the smell when these are in the oven is incredible!! Your whole kitchen will smell like warm banana bread heaven.
Why Greek Yogurt Is a Game Changer
Greek yogurt pulls double duty in this recipe. It adds moisture so you can cut back on butter or oil, and it brings a subtle tang that balances the sweetness of the banana. Plus, it adds a nice dose of protein, which helps make these muffins more satisfying. I love that I can serve these to my kids (and myself!) knowing they’re packed with some real nutrition.
Ingredients You’ll Need
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1 ½ cups mashed ripe bananas (about 3 medium bananas)
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2 large eggs
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½ cup plain Greek yogurt (full-fat or low-fat both work!)
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¼ cup honey or maple syrup
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1 tsp pure vanilla extract
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¼ cup melted butter or neutral oil (like avocado or canola)
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1 ¾ cups all-purpose flour (or use half whole wheat)
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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½ tsp cinnamon (optional, but SO good)
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Optional mix-ins: chocolate chips, chopped walnuts, blueberries
Tools You’ll Need
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12-cup muffin tin
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Muffin liners or nonstick spray
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Large mixing bowl
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Whisk
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Spatula or wooden spoon
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Measuring cups and spoons
Ingredient Additions & Substitutions
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Flour: Use white whole wheat flour or a 1:1 gluten-free baking blend
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Sweetener: Sub honey for maple syrup or agave nectar
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Greek yogurt: Full-fat or low-fat both work; just avoid fat-free if possible—it can make the muffins dry
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Add-ins: Dark chocolate chips, cinnamon chips, chopped pecans, shredded coconut, or a swirl of peanut butter
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Eggs: You can try a flax egg substitute for a plant-based version, though texture may vary slightly
How to Make Greek Yogurt Banana Muffins
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Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease with nonstick spray
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Mash your bananas in a large bowl using a fork or potato masher until smooth with just a few lumps
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Add wet ingredients: Mix in the eggs, Greek yogurt, honey/maple syrup, melted butter or oil, and vanilla extract until well combined
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Stir in the dry ingredients: Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet mixture, and gently fold everything together until just combined—don’t overmix!
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Fold in mix-ins, if using
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Scoop batter into prepared muffin cups, filling each about ¾ full
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Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (or eat warm—you do you!)
What to Serve with These Muffins
These muffins are perfect all on their own, but you can level them up with:
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A smear of almond butter or peanut butter
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A drizzle of honey
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A side of Greek yogurt and fresh fruit
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A warm cup of coffee or chai
They also make a lovely addition to a brunch spread alongside eggs, fresh berries, and maybe a quiche or frittata.
Tips for the Best Banana Muffins
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Use ripe bananas — The more brown spots, the better! They’re sweeter and more flavorful
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Don’t overmix the batter — This keeps your muffins tender and fluffy
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Room temperature ingredients blend more smoothly and evenly
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Add toppings — A sprinkle of oats, a few chocolate chips, or chopped nuts on top before baking adds extra appeal
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Let them cool slightly before eating to allow the crumb to set (but warm muffins are life, I get it)
Storage Instructions
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Room temperature: Store in an airtight container for up to 3 days
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Fridge: Keeps well up to 5 days
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Freezer: Freeze in a zip-top bag for up to 3 months. Reheat in the microwave for 20–30 seconds or pop them in a warm oven
I always make a double batch and freeze half. They’re perfect for grab-and-go breakfasts during the week!
General Info You Might Like
These muffins are naturally sweetened and made with wholesome ingredients. While not completely sugar-free, they avoid refined sugars and are higher in protein and lower in fat than traditional bakery muffins. You can customize them to be dairy-free by using a plant-based yogurt and oil instead of butter.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free baking flour. The texture may be slightly softer, but they’ll still be delicious.
Can I make these vegan?
You can try with flax eggs and a plant-based yogurt, but they may be a bit denser. Let me know if you try it!
Do these muffins taste “healthy”?
Not at all—they taste like soft, banana-filled bakery muffins! The Greek yogurt adds richness, not a health-food flavor.
Can I use frozen bananas?
Yes! Just thaw them completely and drain any excess liquid before mashing.
How can I make them sweeter?
Add 2–3 tablespoons of brown sugar or coconut sugar to the batter or sprinkle sugar on top before baking for a sweet crust
Wrapping It Up
These Greek Yogurt Banana Muffins are everything I love about baking: easy, forgiving, wholesome, and wildly delicious. They’ve become a staple in my house, and I’m kicking myself for not having shot it sooner—it’s that good. Whether you need a quick breakfast, a lunchbox treat, or a cozy afternoon snack, these muffins are a go-to you’ll come back to again and again.
If you loved this recipe, you’ll definitely want to try these next:
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Peach Greek Yogurt Muffins – a summer favorite!
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Peach Crumble Bars – perfect with fresh or frozen peaches
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Peach Banana Smoothie – creamy, dreamy, and naturally sweet
Let’s Bake Together!
I’d LOVE to see how your muffins turn out! Don’t forget to leave a review in the comments, and if you share on Pinterest, tag me—I can’t wait to see your version!
Nutritional Information (Per Muffin, approx.)
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Calories: 165
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Protein: 5g
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Carbs: 22g
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Sugar: 9g (from banana and honey/maple)
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Fat: 6g
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Fiber: 2g
Now go grab those spotty bananas and let’s get baking!