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.
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
Banana Bread Muffin Recipe
Ultimate Banana Bread Muffins with Greek Yogurt
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 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.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Toki
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!
Susie
Great subs!! Thank you for taking the time to share those with me!!
Sarah
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.
Sarah
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!
MChelle
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.
Sleeplessinshanghai
Best banana muffins I have ever made. I added sliced almonds and some chocolate chips to the recipe. So good. Thank you.
Ann
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.
Twyla
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.
Susie
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
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
Charlene
We love these muffins, do you have a calorie count for them??
Susie
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.
Jeff Lublang
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
Jennifer
I’ve made these several times now and my coworkers beg my to make them. Thank you thank you! They’re incredible!
Kristen
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😊
Tawnie Kroll
My new favorite muffin!!! 😍😍😍
Emily Bruno
These are SO good! The Greek yogurt boosts the protein + makes them soft and moist!
Amy
Banana muffins are my favorite!!! These look incredible.
Karl
no units given for the “1 1/2 all purpose flour” – tablespoons? cups?
Susie
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!
sheenam | thetwincookingproject.net
these muffins look perfect!! Yumm!
Susie
Thank you so much! Report back if you try the recipe
danielle
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.
Susie
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!