Introduction
Best Ever Greek Yogurt Banana Muffins (Moist + Healthy) Bakery-style banana muffins without all the butter or oil? Yes, please. These Greek Yogurt Banana Muffins are ultra-moist, protein-packed, and done in just 30 minutes! They’re perfect for breakfast, a post-workout snack, or even dessert.
✅ One-bowl recipe
✅ Naturally sweetened
✅ Freezer-friendly
Table of Contents
Why Use Greek Yogurt in Muffins?
Greek yogurt gives these muffins a soft, rich texture with a gentle tang—no heavy oils needed. It also adds a boost of protein and helps them stay soft for days. Pair that with ripe bananas, and you’ve got the ultimate healthy banana muffin.
Why You’ll Love This Greek Yogurt Banana Muffins
- Super moist thanks to yogurt and banana
- Naturally sweetened with ripe bananas and a hint of maple syrup—no sugar rush required.
- Perfect for meal prep – freeze for later!
- One bowl = fewer dishes!
Ingredients
- 3 ripe bananas, mashed
- ½ cup plain Greek yogurt
- 2 eggs
- ¼ cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 1½ cups flour (all-purpose or whole wheat)
- (Optional: ½ cup chocolate chips, walnuts, or blueberries)
How to Make Greek Yogurt Banana Muffins
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- Mash bananas in a large bowl.
- Add yogurt, eggs, syrup, and vanilla. Whisk until smooth.
- Stir in cinnamon, baking soda, and salt.
- Gently fold in the flour until just combined.
- Stir in optional add-ins if using.
- Divide into 12 muffin cups.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick poked into the center comes out mostly clean. Cool 5 mins in pan, then transfer to wire rack.
What to Serve With These Muffins
- Hard-boiled eggs or nut butter for protein
- Strawberry protein smoothie or matcha latte
- Fresh berries or sliced apples
Pro Tips
- Use very ripe bananas for the best flavor.
- Don’t overmix! That’s how you get fluffier muffins.
- Room-temp yogurt and eggs = smoother batter.
- Refrigerate in an airtight container for up to 5 days, or freeze individually to enjoy within 90 days.
Storage & Reheating
- Fridge: Airtight container, up to 5 days
- Freezer: Wrap and freeze for 3 months
- To reheat: Microwave 15–20 sec or warm in toaster oven
FAQ About Greek Yogurt Banana Muffins
What is a substitute for Greek yogurt in muffins?
If you don’t have Greek yogurt, you can use sour cream, regular yogurt, or even unsweetened applesauce as a substitute in banana muffins.
Is Greek yogurt and banana a good combination?
Yes! The mild tang of Greek yogurt balances the natural sweetness of ripe bananas perfectly in baking.
What is a good substitute for Greek yogurt in recipes?
Good swaps include sour cream, plain yogurt, coconut yogurt (for dairy-free), or mashed banana/applesauce in some cases.
What does Greek yogurt do in baking?
In baking, Greek yogurt adds richness, moisture, and a slight tang. It also tenderizes the crumb and boosts protein.
Is sour cream or yogurt better in muffins?
Both work well! Sour cream is richer, while Greek yogurt is lighter and tangier. Use whichever fits your flavor preference or diet.
