These no-added-sugar Greek Yogurt Banana Muffins are perfect for kids breakfast, lunch, or snack. They have fresh banana flavor and ultimate fluffiness!
I love our Yogurt Muffins and I love our Banana Bread Muffins, so I decided to combine them into this epic version.
With classic banana bread flavor, extra nutrition from Greek yogurt, and a super tender texture, these muffins are an easy toddler snack.
You can also use them as a healthy toddler breakfast, a postpartum freezer meal, or as part of a toddler lunch idea. They are more affordable than store-bought muffins and rely on regular ingredients you might already have in the house.
Why this Recipe Works
With an easy one-bowl method, ripe bananas for sweetness and flavor, protein from yogurt, and the fluffiest texture, these are packed with nutrition—and yumminess.
Table of Contents
Ingredients You Need
Here’s at a look at what you need to make these easy Greek Yogurt Banana Muffins.
- All-purpose flour: I use all-purpose flour in this recipe to ensure they are nice and fluffy.
- Cinnamon: I like to add a dash of cinnamon to enhance the flavor the banana muffins.
- Baking powder and baking soda: A combination of these ingredients ensures that the batter bakes up tender and also cooks through properly.
- Banana: Since bananas are providing the sweetness in this recipe, we need to use ripe ones with some brown spots to ensure the best flavor. (If your bananas are not super brown, you can add ¼ cup sugar.)
- Greek yogurt: I use whole milk plain Greek-style yogurt in this recipe to add nutrition. (Read more about the importance of yogurt for babies and toddlers.)
- Butter: I prefer to bake with unsalted butter so I can control the salt. You can also use salted butter and simply omit the small amount of salt called for in the recipe.
- Eggs: Eggs help give the muffins structure and additional protein.
- Vanilla extract: I usually use pure vanilla extract to add flavor to banana muffins, but artificial works too if that’s what you have on hand.
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Step-by-Step Instructions
Here is a preview of how to make these Greek Yogurt Banana Muffins so you know what to expect from the process. Scroll down to the end of this post for the full info, including the amounts and timing.
Step 1. Mash the banana very smooth with a fork or a potato masher.
Step 2. Add to a medium bowl with the rest of the wet ingredients. Stir together well.
Step 3. Add the dry ingredients to the banana mixture and stir gently to make a thick batter.
Step 4. Portion into a greased muffin pan and bake until lightly golden brown and a cake tester inserted into the center comes out cleanly.
TIP: You can top each muffin with a few mini chocolate chips or blueberries to vary and add flavor, if you’d like.
Frequently Asked Questions
Sure, use a heaping 1 tablespoon of batter in a 24-cup mini muffin pan and bake for about 10-12 minutes.
Yes, though I do prefer having more fat to help the muffins keep us full a little longer, but any type will work.
Sure, you can stir in ⅓ cup of any of them to the batter or sprinkle a little on top of each muffin as you prefer.
How to Store
Once cooled, store Greek Yogurt Banana Muffins in an airtight container for 3 days at room temperature or 5 days in the fridge. They firm up slightly when cold, so you may want to warm slightly or serve at room temperature.
You can also freeze muffins for up to 6 months in a freezer bag with as much air removed as possible. Thaw overnight in the fridge or at room temperature.
Best Tips for Success
- If you have more ripe bananas, try them in my Banana Yogurt Muffins and Banana Bites.
- Use ripe bananas for the best natural sweetness.
- Add chocolate chips or blueberries to the tops of the muffins if desired.
Related Recipes
Breakfast
Fluffy Greek Yogurt Pancakes
Muffins
Protein Banana Muffins
Snacks
Healthy Banana Cookies
Smoothie Recipes
Banana Smoothie with Yogurt
I’d love to hear your feedback on this recipe, so please comment below to share.
Greek Yogurt Banana Muffins
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed very ripe banana (about 2 medium; be sure the banana is very ripe with a lot of brown spots)
- ¼ cup plain Greek yogurt (whole-milk style preferred)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with nonstick spray.
- In medium bowl, stir together the banana, yogurt, butter, eggs, and vanilla.
- Add in the flour, cinnamon, if using, baking powder, baking soda, and salt. Gently stir to combine into a thick batter.
- Divide batter among the prepared muffin tin, using a heaping ¼ cup batter in each. (I use an ice cream scoop to make this easy.)
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 6 months. Thaw at room temperature or in 15-second increments in the microwave.
- Add ¼ cup sugar to the batter to enhance the sweetness of the muffins if desired.
- Add ⅓ cup mini chocolate chips, blueberries, or chopped walnuts to the batter, or sprinkle a little on top of each muffin if desired.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggi’s and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute an all-purpose gluten-free flour in place of the wheat flour.
Hi! I would love to make these but only have plain regular yogurt on hand, not Greek. Do you think they’d still turn ok? Just might not have as much protein?
Yes, the nutrition will change slightly but will be similar. I’d add 2 more tbsp flour just to make sure the texture is the same. Enjoy