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    You are here: Home / Recipes / Breads and Baking

    Easy Banana Bread Muffins Made with Greek Yogurt

    Published: Sep 27, 2018 · Modified: Nov 4, 2020 by Susie Weinrich · This post may contain affiliate links. 44 Comments

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    banana bread muffins with a glass of milk, pinterest image

    My 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.

    Banana Bread Muffins among over-ripe bananas

    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?!?

    3 over-ripe bananas, one is half peeled

    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.

    A banana bread muffin with the paper liner peeled down half way, sitting on a gray plate with a fork

    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.

    close up of a banana muffin in a muffin tin

    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.

    Over-ripe bananas scattered around baked banana bread muffins sitting on a counter

    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.

    Over-ripe bananas mashed in a bowl with a fork

    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.

    A mesh colander with flour sitting over a mixing bowl filled with banana bread batter

    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.

    banana bread muffin batter in paper liners in a muffin tin

    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!

    Cooked banana bread muffins in a muffin tin

    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!
    A banana bread muffin sitting on a cooling rack with the paper wrapper peeled off

    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

    Banana Bread Muffin Recipe

    close up of a banana muffin

    Ultimate Banana Bread Muffins with Greek Yogurt

    Super Simple Banana Bread Muffin recipe made with Vanilla Greek Yogurt, which makes the muffins a little healthier by cutting the amount of butter used! Delicious, moist, and tender muffin recipe with great banana and vanilla flavor. (can also be made into banana bread)
    4.78 from 40 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 16 muffins
    Author: Susie Weinrich

    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
    Prevent your screen from going dark while you are cooking!

    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 aside
    • 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.
    • 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.
    • 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.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Toki

      December 04, 2020 at 5:50 am

      5 stars
      Susie! What a recipe!
      This was bang on. Super fluffy and full of flavour.
      I don’t eat egg, so used aquqfaba instead, used 1 cup of spelt flour and 1/2 cup of oats. And it turned out great! Perfectly cooked! My new go to recipe!
      Thank you!

      Reply
      • Susie

        December 04, 2020 at 8:29 am

        Great subs!! Thank you for taking the time to share those with me!!

        Reply
    2. Sarah

      August 25, 2020 at 10:47 am

      5 stars
      Made them with ratio of half brown sugar and half white sugar since we love brown sugar recipes. Also switched to a ratio of half white flour and half whole wheat flour. The baby chocolate chips make it a favorite for sure. Great recipe.

      Reply
      • Sarah

        September 21, 2020 at 9:12 am

        5 stars
        P.S. Made these ones again. I forgot to say I use Stoneyfield Banilla yogurt because that is what I have on hand. I always add a bit more banana than recipe calls for and add a tiny bit more baking powder to help them rise a bit to counter act this so they rise enough! Makes them taste extra banana! So good!

        Reply
    3. MChelle

      June 25, 2020 at 2:35 pm

      I made these using a full 5.3 oz container of Greek light & fit Vanilla yogurt and used only 3/4 cup of sugar and they’re perfect. Great recipe! this is my go to from now on. I customize for my family by mixing the add ins to each muffins vs. the whole batch. Works out great for us.

      Reply
    4. Sleeplessinshanghai

      June 09, 2020 at 3:15 am

      Best banana muffins I have ever made. I added sliced almonds and some chocolate chips to the recipe. So good. Thank you.

      Reply
    5. Ann

      June 07, 2020 at 3:21 pm

      1 star
      I THINK THERE IS AN ERROR IN THE RECIPE. I MADE THEM ACCORDING TO RECIPE AND THEY DIDNT RISE AND WERE STICKY AFTER BAKING FOR 20 MINS. I MADE THEM AGAIN USING 2 1/2 C FLOUR AND THEY WERE MUCH BETTER.

      Reply
      • Twyla

        September 17, 2020 at 12:57 pm

        1 star
        I wish I would have read your comment before making. I got the exact same results as yours and was actually thinking before I baked them that they needed more flour. I should have trusted my instincts.

        Reply
        • Susie

          September 18, 2020 at 7:14 am

          I wonder if you had extra large bananas? I changed the recipe so that it says 1 heaping cup of over ripe bananas, since they can vary in size so much! Sorry the recipe didn’t work out for you.

        • Susan

          November 23, 2020 at 10:07 am

          I, too, wish I’d read this! The batter seemed much too moist to me. And baking 16 minutes? They’re still liquidly after this amount of time. I hope they can be salvaged

    6. Charlene

      May 27, 2020 at 7:43 am

      We love these muffins, do you have a calorie count for them??

      Reply
      • Susie

        May 27, 2020 at 8:23 am

        I do not have an exact calorie count. I believe a slice of banana bread is around 196 calories, it would be less than that because this recipe uses greek yogurt instead of the extra butter.

        Reply
    7. Jeff Lublang

      May 08, 2020 at 7:20 am

      5 stars
      All 4 of my food critics(wife and kids) approved of this recipe. Made some with walnuts and the kids had the chocolate chips variety. Will definitely make these again

      Reply
    8. Jennifer

      April 16, 2020 at 8:58 pm

      5 stars
      I’ve made these several times now and my coworkers beg my to make them. Thank you thank you! They’re incredible!

      Reply
    9. Kristen

      April 15, 2020 at 8:00 am

      Loved these!! I made yogurt covered pretzels with just a simple yogurt/powdered sugar frosting & had so much leftover. So I was looking for a banana muffin recipe that called for yogurt (& I already had overripe bananas). I used my sugar/yogurt instead of the greek yogurt & instead of eggs/sugar, I used 1/2 cup of my leftover sugar/yogurt mixture. They came out moist & delicious!! Waiting for them to cool & I’ve already eaten two😊

      Reply
    10. Tawnie Kroll

      August 29, 2019 at 8:10 am

      5 stars
      My new favorite muffin!!! 😍😍😍

      Reply
    11. Emily Bruno

      August 23, 2019 at 8:35 pm

      5 stars
      These are SO good! The Greek yogurt boosts the protein + makes them soft and moist!

      Reply
    12. Amy

      August 22, 2019 at 8:20 am

      5 stars
      Banana muffins are my favorite!!! These look incredible.

      Reply
    13. Karl

      May 09, 2019 at 4:48 am

      no units given for the “1 1/2 all purpose flour” – tablespoons? cups?

      Reply
      • Susie

        May 10, 2019 at 7:33 am

        Karl!!!! Thank you so much for catching this for me!! I can’t believe you are the first person to call my attention to this. I have it updated to 1 1/2 cups. Thank you!

        Reply
    14. sheenam | thetwincookingproject.net

      September 29, 2018 at 11:53 am

      5 stars
      these muffins look perfect!! Yumm!

      Reply
      • Susie

        September 30, 2018 at 10:11 am

        Thank you so much! Report back if you try the recipe

        Reply
    15. danielle

      September 27, 2018 at 1:02 pm

      5 stars
      I’m with you on the baking. I a cook, not a baker. All my recipes are super easy, and most start with a box mix LOL! These muffins look awesome Susie, perfect for all my frozen ripe bananas.

      Reply
      • Susie

        September 30, 2018 at 10:11 am

        I definitely keep my baking SUPER SIMPLE!!! Otherwise it would for sure be a recipe fail. If you try this recipe let me know. I haven’t used frozen banana pieces… let me know if that works!

        Reply
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