Healthy Banana Muffins

This healthy Greek Yogurt Banana Muffins recipe is full of banana flavor and quick to throw together.  These muffins are packed with ripe bananas and rely on a hefty amount of Greek yogurt to keep them nice and moist while cutting back on saturated fat and giving them an extra boost of protein.

For an extra treat, feel free to add mini chocolate chips to the banana muffin batter. You’ll find even more recipe variations for healthy banana bread muffins below.

Greek Yogurt Banana Muffins

If you’re searching for a simple recipe for healthy banana bread muffins that still taste amazing, look no further.  These high protein banana muffins with Greek yogurt are super moist and flavorful.

These muffins are good with or without chocolate chips, so make them how your family prefers.  We make them at our house half with and half without the mini chocolate chips. Either way, we promise you will love this recipe.

If you love no-fail muffin recipes, be sure to check out our Berry Muffins.  They’re equally amazing and have a crispy sugar crust on top of the muffins that’s to die for.  These banana muffins would be amazing along side some of the best brunch recipes.

Key Ingredients

• Bananas – use the ripest bananas you can find to have the sweetest, most moist result.  Brown spots are not only okay, they are good!  
• Sugar – this recipe calls for regular white granulated sugar.  Using half brown sugar and half white sugar also tastes amazing.
• 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 for this recipe.
• Baking Soda – baking soda helps the muffins to rise in the oven and keeps them super soft.
• Greek Yogurt – any plain Greek yogurt will do, but make sure it’s a high-quality brand with less water content.  
• Mini Chocolate Chips are optional, but add delicious little bursts of melty chocolate flavor that our family loves.

How to Make Banana Muffins with Greek Yogurt

1. Mix together the wet ingredients.  Add the ripe bananas, sugar, eggs, melted butter, and vanilla in the bowl of a standing mixer. 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).
2. Add the dry ingredients.  Sift the flour, baking soda, and salt and add about half into the bowl with the banana mixture.
3. Alternate adding the dry with the Greek Yogurt.  Mix for a few seconds, and add the Greek yogurt.  Add the rest of your dry ingredients and mix on low until the dry ingredients are incorporated.  Do not overmix! Small lumps of bananas are ok.
4. Fold in the chocolate chips.  If using, gently fold in the mini chocolate chips using a rubber spatula.
5. Bake.  Lightly spray the muffin pan with nonstick spray (or use paper liners) and fill about 2/3 full.  Bake in a preheated 350-degree oven for 20-25 minutes or until lightly golden brown and a toothpick inserted into the center comes out clean.
6. Cool and serve.  Remove from the oven and let cool slightly before removing from the baking tins to cool completely.  Enjoy!

Recipe Tips and Tricks

• Use very, very, ripe bananas.  Overripe and brown mashed bananas have the strongest, sweetest banana flavor.  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, be sure to thaw them and drain the liquid before using them.
• Fat.  You need some sort of fat; in this case, we use butter because it adds 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.
• Gluten-free muffins.  If you want to make these gluten-free, substitute your favorite gluten-free flour instead of all-purpose flour.  Voila!
• Even healthier banana muffins.  If you want to make healthy banana muffins recipe even healthier, try substituting half whole wheat flour.  You can also replace some of the cane sugar with honey or pure maple syrup.

Frequently Asked Questions

Storing and Freezing

• Room temperature:  store banana muffins in an airtight container at room temperature.  They’ll stay fresh for a few days that way.
• Freezing muffin batter: store muffin batter in an airtight container in the fridge for up to 1 month.  To use, thaw in the fridge overnight and then bake as directed the following day.
• Freezing baked muffins: store completely cooled muffins 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 muffin cups and rewarm in a 350-degree oven for about 10 minutes, or until warmed through.

More of our Favorite Muffin Recipes

• Easy Pumpkin Muffins
• Pumpkin Muffins with Cheesecake Swirl
• Applesauce Muffins
• Lemon Blueberry Muffins
• Double Chocolate Chip Muffins
• Best Cornbread Muffins
• More Breakfast Recipes
• More Quick Bread Recipes

Your family will love this simple recipe for Healthy Banana Muffins with Yogurt. They are packed with ripe bananas and Greek yogurt keeping them perfectly moist, full of flavor and low in saturated fat.