Best Greek Yogurt Banana Muffins

Best Greek Yogurt Banana Muffins are the moist, tender, and incredibly flavorful answer to your sweet cravings, offering a healthier twist on a classic comfort food. This recipe is perfect for busy mornings, afternoon snacks, or whenever you need a delicious treat that's packed with wholesome goodness.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 40

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg optional
3 very ripe mashed bananas about 1 ½ cups
½ cup unsalted butter melted and slightly cooled
½ cup granulated sugar or use brown sugar for a deeper flavor
¼ cup plain Greek yogurt full-fat or 2%
2 large eggs at room temperature
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans optional, for added crunch
chocolate chips optional, for a sweeter treat

Equipment

Muffin tin
Paper liners
Wire rack
Large Bowl
Medium Bowl
Spatula
Fork

Method

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or non-stick spray.
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) until well combined. This ensures even distribution of leavening agents and spices.
2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
In a separate medium bowl, thoroughly mash the ripe bananas with a fork until they are smooth with no large lumps. The riper the bananas, the sweeter and more flavorful your muffins will be.
3 very ripe mashed bananas
To the mashed bananas, add the melted butter, granulated sugar, Greek yogurt, eggs, and vanilla extract. Whisk everything together until it’s well combined and smooth. The Greek yogurt is the secret to incredible moisture!
3 very ripe mashed bananas, ½ cup unsalted butter, ½ cup granulated sugar, ¼ cup plain Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to tough muffins.
If you're using chopped nuts or chocolate chips, fold them into the batter now, again, just until incorporated.
½ cup chopped walnuts or pecans, chocolate chips
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This will allow the muffins to rise properly without overflowing.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back slightly when gently pressed.
Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.

Notes

Store leftover muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in a toaster oven or conventional oven at 300°F (150°C) for 5-10 minutes, or microwave for 20-30 seconds per muffin.