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.
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.
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?!?
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.
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.
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.
- 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.
- 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.
- 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.
- 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.
- 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!
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
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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
Ultimate Banana Bread Muffins with Greek Yogurt + Video
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.
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 🙂