Greek Yogurt Banana Muffins

My family adores my yogurt muffins and Greek yogurt banana bread so of course, I combined the two to make these delicious Greek yogurt banana muffins. These muffins strike the perfect balance between indulgence and portion control. And with banana and yogurt at its heart, it is a wholesome, filling breakfast for a busy morning.

Why you’ll love this recipe

They are quite healthy. Compared to the sugar-laden, refined flour, buttery store-bought counterparts, these homemade muffins are pretty healthy! I have used wholewheat flour, Greek yogurt, coconut oil, and bananas to lighten them up. Comforting flavors. You cannot go wrong with the classic, familiar banana-vanilla flavors. If you love banana bread, you’ll finish these mini-versions in no time! They are so versatile. Late afternoon snack for the kids, a quick breakfast, or a chilled-out coffee date at home, these banana yogurt muffins are perfect for every occasion. I also love that you can carry them conveniently to bake sales, potlucks, and picnics.

Ingredients Needed

Don’t you love when your kitchen is filled with the aroma of freshly baked muffins?! Gather these simple ingredients, and get baking!

Bananas. You want fully ripe bananas to make these delicious muffins. Besides moistening the batter, they also naturally sweeten these desserts. Greek yogurt. Plain, unflavored Greek yogurt enhances protein content and retains moisture in the muffins. If you’re watching calories, make the muffins with low-fat Greek yogurt. Coconut oil. Melted coconut oil is an excellent substitute for butter. Honestly, I prefer it over butter when making muffins because they yield a more tender crumb. Coconut sugar. While I have used coconut sugar to sweeten my muffins, you could skip it entirely or use sugar-free sweeteners or maple syrup. Vanilla extract. Vanilla complements the banana and yogurt wonderfully. Baking soda. With Greek yogurt, baking soda creates air pockets and helps to get a lovely rise. Salt. A pinch of salt creates a little contrast that beautifully brings out the natural sweetness of this dessert. White whole wheat flour. Sift the flour to remove any lumps. One reason for using whole wheat flour is that it has more dietary fiber than all-purpose flour, which means healthier muffins!

Find the printable recipe with measurements below.

How to make banana Greek yogurt muffins

You need no special ingredients, appliances, or skills to make this straightforward muffin recipe. Here’s how you make them at home. Step 1- Make the batter. Mash the bananas in a large bowl. Add Greek yogurt and coconut oil and mix until homogenous. Mix in egg, sugar, vanilla extract, baking soda, flour, and salt to get a thick batter. Step 2- Bake the muffins. Portion the batter evenly into a greased 12-count muffin tin and bake in a preheated oven at 180°C/350°F until a toothpick comes out clean. Step 3- Cool and serve. Let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.

Recipe tips and variations

Do NOT overbake the muffins. Muffins continue to bake in the muffin trays even after taking out of the oven. So once your toothpick comes out clean, remove the muffins from the oven for a soft, moist texture. Do NOT overmix the batter. For a desirable tender texture, refrain from overmixing the batter. Fold the mixture using a spatula until combined, and bake quickly. Adapt to your liking. Customize the muffins to your preference by mixing in nuts, raisins, toasted coconut flakes, or berries. Experiment with different flavors! If you don’t prefer vanilla extract, you can use ground cinnamon or cardamom to flavor the muffins. If you’re not a fan of banana flavor, use pumpkin puree or applesauce instead. Add seasonal berries. Strawberries, raspberries, and blueberries make fantastic additions to these yogurt muffins.

Storage instructions

To store. Store these muffins in a closed container for 3-4 days at room temperature. To freeze. These banana yogurt muffins freeze well. Put the muffins in freezer-safe bags and freeze them for 6 months.