These Banana Bread Muffins are tender, delicious, and moist. They have the banana flavor that you love and just a hint of vanilla from the vanilla extract and vanilla Greek yogurt.
They make a perfect quick breakfast on-the-go, a lazy breakfast on the couch with coffee, a great after-school snack for the kids, or a little something special to throw in their lunch box.
You bought the bananas.
You bought a lot of bananas because last week your kids couldn’t get enough bananas!
This week they have decided they hate bananas and will only eat apples. Sound familiar?!?
Now you are left with a pile of over-ripe bananas that, at any minute, will start attracting fruit flies.
This is the time that you need my recipe for Banana Bread Muffins with Greek Yogurt.
Simple Recipe for Banana Bread Muffins
We have discussed this before, but let me say it again… I am not a profesh baker. So, when you see me baking on Mom’s Dinner, you know it is going to be an easy recipe!
This recipe for Banana Bread Muffins is no exception. Put away your stand mixers and your hand held mixers. All the stirring and blending is done by hand!
I told you, I keep it real simple.
You only need 3 bananas for this recipe, so if you have more than that I always recommend breaking them into 1 inch chunks and popping them into the freezer, they are perfect for morning smoothies!
Banana Bread Muffins Made a Little Healthier
By using a ⅓ cup of vanilla Greek yogurt in this recipe I am able to cut the traditional amount of butter in half, to just a ¼ cup. The Greek yogurt adds great flavor and moisture to the muffins.
Banana BREAD
Yes, you can make this recipe into banana bread instead of muffins. It actually makes incredible banana bread; full of flavor, tender, and moist.
Simply prepare the batter as directed in the recipe, place the batter into a greased loaf pan, and bake at 350 degrees for 45-50 minutes until the center is cooked through.
How to Make Banana Bread Muffins
This is a super simple recipe. All you need are 2 bowls, a fork, a mixing spatula, a mesh colander, and a muffin tin lined with paper liners.
Start by peeling the 3 over-ripe, medium sized bananas and placing them in a small bowl. Using the back of a fork, mash them down until they are pretty smooth and there are no large chunks remaining. You should have a little over 1 cup of mashed bananas. Set that aside for later.
In the other mixing bowl, stir together the vanilla Greek yogurt, butter, and sugar, until it is creamed together. Add the eggs, salt, vanilla, and mashed bananas, and stir by hand until all the ingredients are combined.
Put the mesh colander over the bowl and sift in the flour, baking powder, and baking soda into the banana mixture. Stir everything together just until all the flour is incorporated.
Scoop the banana bread mixture into the muffin tin that is lined with paper cups. Fill each cup about ⅔ full. This should give you between 15-18 muffins.
Pop it into the oven for about 14-16 minutes, until the muffins are cooked thru and golden brown on top.
Let the muffins cool before digging in… If you can wait!
Variations on This Banana Bread Muffin Recipe
I love a traditional Banana Bread Muffins, but if you want to add some extra flavors this recipe plays well with others.
So what can you put in your banana bread muffins? Here are a few ideas to get you started:
- If you like nuts in your muffins, add ½ cup of chopped pecans or walnuts.
- A ½ cup of raisins or dried cranberries would be delicious.
- Add ½ cup of mini chocolate chips for an awesome chocolate chip banana bread muffin.
- If you do not have vanilla Greek yogurt you can also use plain Greek yogurt… or try one of the fun seasonal flavors that would work well with banana. For example, Chobani’s blended flavors: apple cinnamon, or pumpkin spice!
Banana Bread Muffins at Brunch
If you love this recipe for Banana Bread Muffins, here are some additional breakfast and brunch recipes from Mom’s Dinner:
- Cranberry Orange Muffins
- Make Ahead Sausage Egg Cups
- Ham & Kale Egg Cups
- Spring Egg Cups
- Cheesy Potato Casserole
More Muffin Recipes
Did you make this recipe?!
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Ultimate Banana Bread Muffins with Greek Yogurt
Equipment
Ingredients
- 4 tablespoon butter, softened at room temp
- ⅓ cup vanilla Greek yogurt
- 1 cup sugar
- ½ teaspoon salt
- 1 cup (heaping) over-ripe bananas, peeled and mashed will be 3 small OR 2 large bananas
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with paper liners.
- Peel the over-ripe bananas. Using the back of a fork mash the bananas until they are smooth and no large chunks are remaining. Set aside1 cup (heaping) over-ripe bananas, peeled and mashed
- In a mixing bowl stir together the Greek yogurt, butter, and sugar until it is creamed together. Add the bananas, salt, eggs, and vanilla. Stir to combine.NOTE: you can reduce the sugar to ½ cup or ¾ cup to reduce the sugar content and calories.4 tablespoon butter, softened at room temp, ⅓ cup vanilla Greek yogurt, ½ teaspoon salt, 2 eggs, 1 teaspoon vanilla, 1 cup sugar
- Place a fine mesh colander over the banana mixture bowl. Sift the flour, baking soda, and baking powder into the mixture. Stir it into the batter just until all the flour is mixed in.1 ½ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda
- Scoop the batter into the lined muffin tin, filling each cup about ⅔ full.
- Place in the pre-heated oven for 14-16 minutes until the banana muffins are cooked thru and golden brown on the top.
- Let cool about 10 minutes before eating.Store in an air tight container, at room temperature, for up to 4 days.You can also store them in the fridge for up to a week, or in the freezer for up to 2 months.
Banana Bread
- To make this recipe into banana bread, Simply prepare the batter as directed in the recipe, place the batter into a greased loaf pan, and bake at 350 degrees for 45-50 minutes until the center is cooked through.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Deb
Very very good!! I used vanilla Greek yogurt, because that is what I had on hand. I also grated up and squeezed dry, 2 small apples that I needed to get rid of along with a half teaspoon of cinnamon. Next time, I will decrease the amount of sugar by 1/4 of a cup. I just got them out of the oven, and I’ve already eaten 2… I will definitely be making these again!
Jo
Soooo moist and fluffy!
I used plain greek yogurt and 1 cup of sugar. It was VERY sweet with a whole cup of sugar. Going to try the 1/2 cup of sugar next time, as I WILL be making these again! Sooooo goood!
Anne
My go to banana muffin recipe
eb
i cut down the sugar to 3/4 cup since the yogurt i used is sickeningly sweet lol. worked perfect and so fluffy!!! ty for the recipe 😀
Janice
Great recipe, just made these for a church bake sale. I may just have to buy them back!!
Paula
This is my most favorite recipe for Banana nut muffins. I love the Greek yogurt idea. I used plain, nonfat.
Yumza!
Joanna Miller
****GLUTEN FREE****:
I made these using Bob’s Red Mill Cup4Cup GF flour (1.5 c = 217.5 grams). Turned out perfect. Better to weigh the GF flour than straight measure in measuring cups.
Susie Weinrich
THANK YOU so much for taking the time to sharing this!! These kind of comments are gold for other users.
Elizabeth
This recipe was really good! I added cinnamon, cardamom, crushed pecans and did half white sugar and half brown sugar! Turned out amazing!
Emily Boone
Pleasantly surprised by these! They didnt puff up and looked soggy but inside were delicious, fluffy and moist. I add Choc Chips to a few but they sunk right down to the bottom.
Paula
Coat the choc. chips with very few sprinkles of water then dust the choc. chips with a tiny dash of flour to coat them before adding them to the batter.
Then hopefully they won’t sink to the bottom of the mudfin by the time they are done.
Hope they turn out next time.
Coni
I froze these muffins and I take a couple out of the freezer for about 30 minutes. Then I put them in a 325°F oven for 15 minutes. They are even better than the freshly baked ones. Thank you!
Happy Customer
These were easy to make with ingredients and utensils that are standard stock in any kitchen. I used plain Greek yogurt (because I didn’t have any vanilla yogurt in the fridge), and added 1/2 c. chopped walnuts. My family loved them. Incredibly moist. Thank you!
Linnea
This is a question, not a comment. Can nuts be added and if so, what type and in what quantity? Thank yo.
Susie Weinrich
Sure! I would think chopped walnuts or pecans would be great. Probably 1/2 cup?
Patti
They were fantastic my husband says they were the best I made!