These Greek Yogurt Banana Muffins are sweet, tender, and made with nourishing ingredients like banana, whole wheat flour, and Greek yogurt. And of course, if your kids are like my kids, they make a great vehicle for chocolate chips, too.

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greek yogurt banana muffins cooling on a baking rack

Reasons You’ll Love This Recipe:

They’re DELICIOUS!
Extremely kid-friendly.
Made with more nourishing ingredient swaps, like higher fiber whole wheat flour, Greek yogurt for less oil, less sugar than traditional muffin recipes, etc.
Who doesn’t need another delicious way to use up overripe bananas?
Super simple – all you need is one bowl and ten ingredients.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make greek yogurt banana muffins

Bananas – let your bananas get nice and overripe, as there will be more natural sugars developed for a sweeter bread with less added sugar.
Whole Wheat Flour – I always prefer to use white whole wheat flour. You get all of the same health benefits as whole wheat flour, but with a more tender crumb (it’s made from white wheat berries as opposed to traditional whole wheat red wheat berries).
Brown Sugar – I love the flavor (and affordability) of brown sugar. Keeping health in mind, I do decrease the amount of added sugar in this recipe compared to traditional banana muffins.
Eggs – eggs help provide structure to the muffins, helping to create that airy crumb we love.
Greek Yogurt – we decrease the amount of oil traditionally used in muffins by adding Greek yogurt. Not only does this create a lower fat option, but it adds a little more protein and balance to the muffin, too. Plus keeps it super tender and moist (I know, half of you hate that word, but it exists for a reason!).
Oil – I personally feel that the most satisfying “swap” recipes, like this one using Greek yogurt, taste the best when they include a little bit of the original ingredient – oil in this case. I tend to use a heart healthier olive or avocado oil, but you can use whatever works for you.
Baking Soda – helps create the perfect rise and texture.
Flavor Enhancers – a pinch of salt and some vanilla extract or vanilla bean paste round out the flavor. Feel free to add some cinnamon, if you’d like, too!
Mix-Ins – while optional, my kids are alway on board to add some chocolate chips (mini, picture here), or other fun mix-ins to their muffins.

How to Make Greek Yogurt Banana Muffins

For complete instructions, please check out the recipe card at the bottom of this post.

mashing bananas for greek yogurt banana muffins

wet ingredients in a bowl to make greek yogurt banana muffins

mixing the batter for greek yogurt banana muffins

Place the peeled, very ripe bananas into a large bowl and mash – I usually just use a fork to mash, but you could you a potato masher or hand mixer, too.
Add the remaining wet ingredients to the mashed bananas and stir.
Add the dry ingredients and stir until just combined. Gently fold in chocolate chips, or any other mix-ins.
Use a cookie scoop to scoop batter into a greased or lined muffin tin.
Bake at 350 for 22-25 minutes. Let cool in the pan for 5-10 minutes, then transfer to a wire baking rack to finish cooling.

Tips and Variations

How do you know when the muffins are done? They will be golden brown and if you gently press the top of the muffin, it will bounce back.
Vary your mix-ins. My kids are huge chocolate chip fans, so we tend to default those. But you can add other fruit, like blueberries and raspberries, raisins, nuts, seeds, cinnamon chips, sprinkles for a funfetti vibe, or even skip mix-ins entirely!
Spray or line the muffin pan. Due to its lower fat content, the muffins can have a higher chance of sticking, so line or grease even nonstick pans.
Make mini muffins. We love making these as mini muffins for a little sweet treat to add to a lunchbox, or just everyday snacking! Drop the cook time to 15-17 minutes, and keep everything else the same!
How to make them gluten-free: simply swap the whole wheat flour for an equal amount of a cup-for-cup gluten-free flour blend.
Adjust the sugar to your preference. For a sweeter muffin, increase to 1/2 cup packed brown sugar, and for less sweet, decrease to 1/4 cup. Also, for no added sugar, you can use a brown sugar-blend substitute, like the one made by Truvia.

a chocolate chip greek yogurt banana muffin in two halves

How to Freeze & Store:

Room Temperature: I recommend leaving muffins on the counter/ at room temperature in an airtight container for no more than a day or two. If you live in a humid environment, they’ll keep better in the fridge.

Refrigerator: store muffins in an airtight container in the refrigerator for up to 5 days.

Freezer: I love freezing muffins to help keep easy, nourishing snacks on hand! Once the muffins are completely cool, store them in an airtight, freezer-safe container or bag for up to 3 months. They can then be thawed in the fridge overnight, on the counter for 30 minutes, or in the microwave for a quick reheat.

a hand holding a greek yogurt banana muffin

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