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You are here: Home / Recipes / Breads and Baking

Easy Banana Bread Muffins Made with Greek Yogurt

By Susie Weinrich · Date Nov 4, 2020· 74 Comments · May contain affiliate links.

banana bread muffins with a glass of milk, pinterest image
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These Banana Bread Muffins have been made thousands of times by Mom’s Dinner readers, and if you look at the recipe card it has over 60 Five Star Ratings! They 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.

Banana Bread Muffins among over-ripe bananas

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.

Table of Contents hide
1 Kids Didn’t Eat The Bananas They Wanted
2 Simple Recipe for Banana Bread Muffins
3 Why Use Greek Yogurt?
4 Making This Into Banana BREAD
5 How to Make Banana Bread Muffins
6 Variations on This Banana Bread Muffin Recipe
7 Banana Bread Muffins at Brunch
8 More Muffin Recipes
9 Did you make this recipe?
10 Ultimate Banana Bread Muffins with Greek Yogurt + Video

Kids Didn’t Eat The Bananas They Wanted

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 this 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 ripe 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!

Why Use Greek Yogurt?

By using a ⅓ cup of vanilla or plain Greek yogurt in this recipe you are 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

Making This Into 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
  1. MASH THE BANANAS: 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
  1. MIX BATTER: In another mixing bowl, stir together the vanilla Greek yogurt, softened 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.
  2. ADD DRY INGREDIENTS: 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
  1. MEASURE INTO MUFFIN TIN: Scoop the banana muffin batter 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 muffin batter in a muffin tin

green yogurt banana muffins baked in a muffin tin

  1. BAKE: Pop it into the 350°F preheated 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!
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
  • Overnight Breakfast Casserole
  • Cheesy Potato Casserole

More Muffin Recipes

  • a morning glory muffin cut open to show all the fruits, veggies and nuts
    Morning Glory Muffins
  • cranberry orange muffins topped with a cinnamon crumble, on a black and white napkin, fresh cranberries to the side
    Cranberry Orange Muffins
  • Coffee Cake Muffins
  • cinnamon and sugar topped muffins on a table
    Easy Snickerdoodle Muffins

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a banana bread muffin in a muffin tin

Ultimate Banana Bread Muffins with Greek Yogurt + Video

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)
4.87 from 68 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 muffins
Calories: 188kcal
Author: Susie Weinrich

Equipment

  • 12 cup muffin tin

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
    1 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.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1muffin | Calories: 188kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 266mg | Potassium: 102mg | Fiber: 1g | Sugar: 20g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

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!

Comments

    4.87 from 68 votes (26 ratings without comment)

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    Recipe Rating




  1. Toki says

    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 says

      December 04, 2020 at 8:29 am

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

      Reply
  2. Sarah says

    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 says

      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 says

    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 says

    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 says

    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 says

      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 says

        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 says

        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 says

    May 27, 2020 at 7:43 am

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

    Reply
    • Susie says

      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 says

    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 says

    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 says

    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 says

    August 29, 2019 at 8:10 am

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

    Reply
  11. Emily Bruno says

    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 says

    August 22, 2019 at 8:20 am

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

    Reply
  13. Karl says

    May 09, 2019 at 4:48 am

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

    Reply
    • Susie says

      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 says

    September 29, 2018 at 11:53 am

    5 stars
    these muffins look perfect!! Yumm!

    Reply
    • Susie says

      September 30, 2018 at 10:11 am

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

      Reply
  15. danielle says

    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 says

      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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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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