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.

Good swaps include sour cream, plain yogurt, coconut yogurt (for dairy-free), or mashed banana/applesauce in some cases.

In baking, Greek yogurt adds richness, moisture, and a slight tang. It also tenderizes the crumb and boosts protein.

Both work well! Sour cream is richer, while Greek yogurt is lighter and tangier. Use whichever fits your flavor preference or diet.

These moist and healthy Greek Yogurt Banana Muffins are naturally sweetened, made in one bowl, and perfect for breakfast or snacks.

Scale

3 very ripe bananas, mashed
½ cup plain Greek yogurt
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking soda
¼ tsp salt
1½ cups all-purpose or whole wheat flour
Optional Add-ins:
- ½ cup chocolate chips
- ½ cup walnuts
- ½ cup blueberries

Preheat your oven to 350°F (175°C). Line a muffin tin or spray with non-stick spray.
In a large bowl, mash bananas until smooth.
Whisk in Greek yogurt, eggs, maple syrup, and vanilla until fully combined.
Add cinnamon, baking soda, and salt. Stir well.
Fold in the flour gently until just mixed (don’t overmix!).
Stir in any mix-ins you like.
Divide batter evenly into 12 muffin cups.
Bake 18–22 minutes, until tops are golden and a toothpick comes out clean.
Let cool 5 minutes in the tin, then transfer to a wire rack.

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