Description

These Best Greek Yogurt Banana Muffins are moist, fluffy, and naturally sweet from ripe bananas. The Greek yogurt adds protein, richness, and a hint of tang while keeping the muffins tender without needing much oil. Perfect for breakfast or snacks and easy to freeze!

Ingredients

1 1/2 cups mashed ripe bananas

1/2 cup plain Greek yogurt

1/3 cup light brown sugar

1/4 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.

2. In a large bowl, mash the bananas until smooth.

3. Add the Greek yogurt, brown sugar, oil, eggs, and vanilla. Whisk until combined.

4. Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Gently fold to combine.

5. Fold in walnuts or chocolate chips, if using.

6. Divide the batter into the muffin tin, filling each about 3/4 full.

7. Bake for 18–22 minutes, until a toothpick comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Use full-fat or 2% plain Greek yogurt for best results.

Do not overmix the batter; it keeps the muffins light.

You can freeze extras for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 9g
Sodium: 180mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: greek yogurt banana muffins, healthy banana muffins