Greek Yogurt Banana Muffins

These Greek Yogurt Banana Muffins are sweet, tender, and made with nourishing ingredients like banana, whole wheat flour, and Greek yogurt.

5 from 7 votes

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Course: Appetizer, Snack

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: muffins

Calories: 178kcal

Author: Lindsey

Preheat oven to 350°F. Grease or line a muffin pan and set aside.
To a large bowl, add peeled, ripe bananas. Use a fork (or masher or hand mixer) to mash well.
3 bananas
To the mashed bananas, add the Greek yogurt, brown sugar, eggs, olive oil, and vanilla. Stir until combined.
1/2 cup Greek yogurt, 1/3 cup light brown sugar, 2 large eggs, 2 tablespoons extra virgin olive oil, 2 teaspoons vanilla bean paste
To the wet ingredients, add the flour, baking soda, and salt. Stir until just combined.
1.5 cups white whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt
If using any mix-ins, gently fold them in now.
1/2 cup mini chocolate chips
Use a cookie scoop to scoop batter into the prepared muffin pan.
Bake for 22-25 minutes, or until golden brown and the tops spring back when gently pressed.
Let cool for 5-10 minutes in the muffin pan, then transfer muffins to a wire baking rack to finish cooling. Enjoy!

For a sweeter muffin, increase brown sugar to 1/2 cup.

Please note that nutrition information is an approximation, and does include 1/2 cup mini chocolate chips as a mix-in.