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 70 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.
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.
Great recipe, just made these for a church bake sale. I may just have to buy them back!! – Janice
This is my most favorite recipe for Banana nut muffins. I love the Greek yogurt idea. I used plain, nonfat.
Yumza! – Paula
Jump to:
- What to Do with All Those Overripe Bananas Nobody Ate?
- Simple Recipe for Banana Bread Muffins
- Ingredients
- How to Make Banana Muffins with Greek Yogurt
- Storing
- Banana Bread Muffins Recipe Variations
- More Muffin Recipes
- Did you make this recipe?
- Banana Muffins with Greek Yogurt
- More recipes you will love
- Leave a comment and rate this recipe!
What to Do with All Those Overripe Bananas Nobody Ate?
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 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 a super 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 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!
Ingredients
Over Ripe Bananas – You will want 3 medium sized bananas that have gone brown and are very ripe/soft. This is the perfect recipe for when you have bananas that nobody ate! But the recipe is SO good it is worth buying bananas and waiting for them to ripen.
Greek Yogurt – I really like to use a vanilla flavored Greek Yogurt to enhance the vanilla flavor, however plain will absolutely work!
Sugar – The recipe originally called for 1 cup of white sugar. I have since reduced that to ¾ cup with the feedback that 1 cup was a little too sweet. I have also had people comment that they cut the sugar back to ¼ cup without any issue.
Butter – We love salted butter in the Mom’s Dinner kitchen and that is what the recipe was tested with. However unsalted butter will work too.
All Purpose Flour – This recipe was tested with unbleached all purpose flour. If you choose another type of flour (whole wheat, almond, etc…) the recipe may not work the same.
Kosher Salt – It is counterintuitive, but a little salt actually enhances the sweetness of the bananas.
Eggs – The recipe was tested with 2 large eggs.
Vanilla – A vanilla extract adds a delicious flavor to the Banana Muffins.
Baking Powder and Baking Soda – You will use both powder and soda in this recipe. It helps keep the muffins tender while allowing them to rise in the oven. Make sure your baking powder and baking soda are not expired!
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.
How to Make Banana Muffins with Greek Yogurt
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.
Step 1
Using the back of a fork, mash the ripe bananas until they are pretty smooth and there are no large chunks remaining. Set aside.
Step 2
Combine the Greek yogurt, softened butter, and sugar, until it is creamed together. Add the eggs, salt, vanilla, and mashed bananas.
Sift in the flour, baking powder, and baking soda into the banana mixture. Stir together.
Step 3
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.
Step 4
Pop it into the 350°F preheated oven for about 14-16 minutes, until the muffins are cooked thru and golden brown on top.
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.
Storing
Because these muffins are extra moist from the bananas and Greek yogurt, storing them properly will keep them soft instead of sticky or dense. Let the muffins cool completely, then place them in an airtight container lined with a paper towel to absorb any extra moisture. They will stay fresh at room temperature for about 3 to 4 days, or you can refrigerate them for up to a week.
If you want to keep a batch on hand for easy breakfasts or snacks, they freeze really well. Just pop them in a freezer bag and thaw one at a time when the craving hits.
Banana Bread Muffins Recipe Variations
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!
- Some additional spices would be wonderful; clove, cinnamon, nutmeg, and/or allspice.
More Muffin Recipes
Did you make this recipe?
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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
Banana Muffins with Greek Yogurt
Equipment
Ingredients
- 4 tablespoon butter - , softened at room temp
- ⅓ cup vanilla Greek yogurt
- ¾ cup sugar - (can reduce, see notes)
- ½ teaspoon kosher salt
- 1 cup (heaping) over-ripe bananas, peeled and mashed - will be 3 small OR 2 large bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350℉ and line a 12 cup 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 to reduce the sugar content and calories.4 tablespoon butter, ⅓ cup vanilla Greek yogurt, ½ teaspoon kosher salt, 2 large eggs, 1 teaspoon vanilla extract, ¾ 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.
Storing and Freezing
- Store in an air tight container lined with paper towel, 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℉ for 45-50 minutes until the center is cooked through.
Recipe Tips and Notes:
SUGAR – the original recipe called for 1 cup of sugar, I have since reduced to ¾ cup. Others have even reduced to ¼ cup with no issues.
Marcela says
I liked your recipe so I made it last night. I made some twists to it and they came up great. I changed the 1 cup of sugar for (1/8 honey, 1/4 brown sugar, and 1/4 coconut palm sugar) and added some berries or chocolate in the center of them, and topped them with chocolate chips or pecans. Excellent recipe, just needed to lower the sugar.
Deb says
I made these muffins with a couple of tweaks: I used 2/3 c sugar, 2” of vanilla bean, and one carton of Oikos Triple Zero Banana Crème Greek yogurt. They were light, fluffy, and delicious! I filled my muffin cups so it only made 12 and baked them several minutes longer until golden brown. Wish I could attach a photo!
Mary J says
These are great, easy and super tasty banana muffins. I reduced sugar a bit. I have made them several times. Love the taste and texture.
Florence Sebag says
I use this recipe as a guideline for banana muffins, I usually use less sugar, I ve tried with vegan “butter” and vegan “yogurt” and even replacing the yogurt with heavy cream, sometimes I sprinkle grated coconut on top of the muffins before putting them in the oven…a whole nother level. All combos seem to work. easy and versatile.
Merril Stokes says
Love the muffins. Tasty, easy to make. Thank you
Siobhan Whiting says
Delicious muffins! I added about 1/2 cup extra flour and a generous handful of dark chocolate chips plus a few more scattered on top before baking. Very tasty. I think that you could also add frozen blueberries and they would be awesome too.
We will definitely make these again.
Jaime says
Really easy to put together and made exactly 16 muffins! These were delicious and my whole family enjoyed them. Thank you for a wonderful recipe!
Patricia A Clough says
Loved them, it made 17 regular size, Didn’t have to take out the hand mixer, which was great~ Also, half the batch I added 2/3 c, milk chocolate chips. I used plain greek yogurt, didn’t have the vanilla yogurt.
Recipe is a keeper!!! Thank you.
Kelly says
Hi
We followed the recipe to a t but it was very liquidy and the muffins were more like batter. They rose but very squishy. Seemed like not enough flour compared to order recipes I have used.
Simon says
As per recipe
2163 calories
370 carb, 59 fat, 46 protein
As per directions
Using sweetener would lower of course
Donna Olson says
I tripled recipe, still baking. Smells wonderful. Looks good out if oven. Can’t wait to try it.
Beth Taccogna says
Really, really good! Moist. Flavorful. Thank you.
Allie says
These are absolutely delicious. I did find them super liquid-y, and I ended up having to bake them for about 25 min, but that might be from using frozen and defrosted yogurt. With a little patience they turned out perfect, and this will be our go-to banana muffin recipe from here on out. Thanks for sharing it!
Kimber says
Ive tried alot of banana bread recipes and this one literally was melt in your mouth. Also a big hit at work…lots of ooohs and awwwws!
Priscila says
The best banana muffin that I have ever tried! My favo recipe! Thank you 🙂 Can’t wait to try the cranberry and orange one!
Bri says
Susie! You’ve done it again. My roommate and I made this recipe tonight and the results were out of this world. We added chocolate chips to half the batter and blueberries to the other; highly recommend! Thank you 🙂