This simple recipe for Greek Yogurt Banana Muffin recipe full of flavor, super moist and quick to throw together. For a real treat, try them straight out of the oven with a slab of butter and a glass of cold milk.
Jump to:
- Greek Yogurt Banana Muffins
- Secret to Moist Banana Chocolate Chip Muffins
- Ingredients in Healthy Muffins
- How to Make Greek Yogurt Banana Muffins
- How Long to Bake Banana Bread Muffins
- Mini Banana Muffins
- Can I Make the Batter Ahead of Time
- How to Store These Greek Yogurt Banana Bread Muffins
- Greek Yogurt Banana Muffins Recipe
Greek Yogurt Banana Muffins
If you’re searching for a simple, moist and healthy banana muffin recipe, look no further. These are packed with ripe bananas and rely on a hefty amount of Greek Yogurt to keep them moist, allowing you to cut back a little (but not completely!) on the butter.
These muffins are good with or without chocolate chips, so make them whichever way your family prefers. When we make them at our house, we make half with and half without. Either way you like it, they are incredible.
If you love no-fail muffin recipes, be sure to check out this recipe for Triple Berry Muffins. They’re equally amazing and have a crispy sugar topping that’s to die for. If you're looking for a gluten free banana bread recipe, try this Buckwheat Banana Bread. It's made with yogurt and is so yummy too.
Secret to Moist Banana Chocolate Chip Muffins
- Use very, very, ripe bananas. Overripe and brown, even. The riper the bananas, the higher the sugar content and the lower the starch. You can also use bananas that you’ve stuck in the freezer, just be sure to thaw them and drain the liquid before using them.
- Fat. You need some sort of fat, and in this case, we use butter because it adds such a great flavor. We add in the Greek yogurt to add even more moisture but lower the saturated fat a touch.
- Don’t overbake. The baking time is just a guideline and you should always test with a toothpick or oven tester. When it comes out clean, your muffins are done.
Ingredients in Healthy Muffins
- Bananas - use the ripest bananas you can find to have the sweetest, most moist result.
- Sugar - use regular cane sugar.
- Eggs - any kind of large whole eggs will work.
- Butter - you want to use unsalted butter for this recipe.
- Vanilla - vanilla extract is best, but imitation will be fine, too.
- Flour - use all-purpose flour.
- Baking Soda
- Salt
- Greek Yogurt - any percentage will work, but make sure it’s a high-quality brand with less water content.
- Mini Chocolate Chips - these are optional, but add delicious little bursts of melty chocolate flavor.
How to Make Greek Yogurt Banana Muffins
- Preheat your oven to 350 degrees.
- In the bowl of a standing mixer, add the ripe bananas, sugar, eggs, melted butter, and vanilla. Using the paddle attachment, mix them together for about a minute to break up any large pieces (you can also use a hand mixer if you want).
- Sift together the flour, baking soda and salt and add about half into the bowl with the banana mixture. Mix for a few seconds, and add the Greek yogurt.
- Add the rest of your dry ingredients and mix on low, just until the dry ingredients are incorporated. Do not overmix! Small lumps of banana are ok.
- Gently fold in the mini chocolate chips with a spatula, if using.
- Grease muffin tins (even non-stick) using baking spray or butter, and spoon the batter in, filling them about ⅔ full.
- Bake at 350 degrees for 20-25 minutes or until lightly golden brown. You may want to rotate your pan halfway through baking. Use a cake tester or toothpick to check if they are baked through.
- Remove from the oven and let cool slightly before removing from the baking tins to cool completely. Enjoy!
How Long to Bake Banana Bread Muffins
The time we give is just a good estimate, but it all depends on your oven, how accurate the temperature is, if you have convection, and so on. The best way to know is to test them. Quickly take the pan out of the oven and stick a cake tester or toothpick into the center. When you remove it, if it has batter stuck to it, throw it back in the oven for a few more minutes. If it comes out clean, your muffins are baked.
Mini Banana Muffins
To make mini banana chocolate chip muffins, you can make the batter as directed and fill your mini cupcake tins (with mini cupcake liners if you want). The baking time will be quite a bit less, depending on how “mini” you get, so be sure to check them once they have been in the oven for about 8 minutes.
Can I Make the Batter Ahead of Time
Yup! You can make the batter and store it sealed in an airtight container in the fridge for up to 2 days, or you can transfer to freezer bags and store in the freezer for up to 3 months. To use, defrost in the fridge overnight, and then fill your muffin tins and bake as directed.
How to Store These Greek Yogurt Banana Bread Muffins
- Store banana muffins in an airtight container at room temperature. They’ll stay fresh for a few days that way.
- You can freeze baked muffins, but it’s preferable to freeze the unbaked batter.
- If you want to freeze them baked, remove them from the tin and store them in an airtight container in the freezer for up to 2 months. When you want to serve them, let them defrost overnight at room temperature, then transfer back into the same tins and rewarm in a 350-degree oven for about 10 minutes, or until warmed through.
Greek Yogurt Banana Muffins Recipe
Ingredients
- 3 each Bananas over-ripe, with brown spots
- ¾ Cup Sugar
- 2 each Eggs
- 3 Tablespoons Butter melted
- 1 tsp Vanilla Extract
- 2 Cups All-Purpose Flour
- ¾ tsp Baking Soda
- ½ tsp Salt
- ⅓ Cup Greek Yogurt plain
- 1 Cup Mini Chocolate Chips optional
Instructions
- Preheat your oven to 350 degrees.
- In the bowl of a standing mixer, add the ripe bananas, sugar, eggs, melted butter, and vanilla. Using the paddle attachment, mix them together for about a minute to break up any large pieces (you can also use a hand mixer if you want).
- Sift together the flour, baking soda and salt and add about half into the bowl with the banana mixture. Mix for a few seconds, and add the Greek yogurt.
- Add the rest of your dry ingredients and mix on low, just until the dry ingredients are incorporated. Do not overmix! Small lumps of banana are ok.
- Gently fold in the mini chocolate chips with a spatula, if using.
- Grease muffin tins (even non-stick) using baking spray or butter, and spoon the batter in, filling them about ⅔ full.
- Bake at 350 degrees for 20-25 minutes or until lightly golden brown. Use a cake tester or toothpick to check if they are baked through. You may want to rotate your pan halfway through baking.
- Remove from the oven and let cool slightly before removing from the baking tins to cool completely. Enjoy!
Notes
- Instead of directly spraying and filling muffin tins, you can use cupcake liners if you prefer. It's still good to spray them.
- If you don’t use chocolate chips in this recipe you will probably get closer to 15 muffins.
Nutrition
Here are some other baking recipes we love too!
- Easy Homemade Cornbread
- Double Chocolate Banana Bread
- Homemade Banana Bread
- Gingersnap Cookies
- Coconut Filled Chocolate Bundt Cake
- Monster Cookie Recipe
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This simple recipe for Greek Yogurt Banana Muffin recipe full of flavor, super moist and quick to throw together. They are packed with ripe bananas and rely on a hefty amount of Greek yogurt to keep them perfectly moist.
Monica
Have you ever made your muffins with einkorn flour - how would I adjust the recipe 🙂
Monica
The Carefree Kitchen
I have some recipe testing this week, einkorn banana muffins. I'll be posting it in the next couple of weeks. Usually, you just need to reduce the amount of liquid by about a third. Thanks for asking! Any other recipes you're looking for with einkorn flour?