The Ultimate Greek Yogurt Banana Muffins Recipe
If you’re a fan of moist, tender banana bread but prefer the convenience of a single-serving treat, then you’re going to absolutely adore these Greek Yogurt Banana Muffins. These muffins are delicious on their own or you can customize them with your favorite additions like chopped walnuts, pecans, chocolate chips, or fresh berries.
Table of Contents
- Why These Greek Yogurt Banana Muffins Are Amazing
- Ingredients You’ll Need
- How to Make Greek Yogurt Banana Muffins: A Step-by-Step Guide
- Pro Tips for Perfect Banana Muffins
- Greek Yogurt Substitutes
- Using Frozen Bananas for Muffins
- Storing and Freezing Your Muffins
- More Delicious Muffin Recipes
- Recipe Card
If you’ve been following along for a while, you probably already know two key things about me: I absolutely love banana bread (I have a whole collection of over 20 banana bread recipes to choose from!) and I’m a big fan of recipes that utilize muffin pans. From savory taco cups and granola cups to popovers and even mini apple pies, the possibilities of what you can create using a muffin pan are truly endless!
These particular banana muffins are inspired by my original Greek yogurt banana bread recipe. Since 2017, it has been a fan favorite, and I’ve received countless requests for a muffin version. So, I decided it’s time to finally transform that cherished recipe into these amazing, irresistible muffins!
Why These Greek Yogurt Banana Muffins Are Amazing
- Incredibly moist and tender texture.
- Perfect for lunchboxes, easy snacking, or quick on-the-go breakfasts.
- A fantastic way to use up those overripe bananas, preventing any food waste.
- Easily customizable with your favorite mix-ins like chocolate chips, nuts, or fresh fruit.
- Freezer-friendly, so you can enjoy a quick and easy snack whenever you want.
Ingredients You’ll Need
This recipe shares a similar ingredient list with my trusted Greek yogurt banana bread recipe, but with a few important tweaks. These muffins have more Greek yogurt for added moisture and protein, and the vegetable oil is replaced with heart-healthy olive oil. These modifications not only enhance the flavor and texture, but also enrich the muffins with wholesome goodness.
- All-purpose flour: This provides the structure and texture of the muffins.
- Sugars: Combining granulated sugar and light brown sugar creates a richer, more complex flavor.
- Baking soda: This is a leavening agent, helping the muffins to rise. The baking soda reacts with the acidity in the Greek yogurt to produce carbon dioxide, creating bubbles that make the muffins light and fluffy as they bake.
- Overripe bananas: Look for bananas with dark speckles for the most intense flavor. The riper the bananas, the sweeter and more flavorful your muffins will be. If your bananas aren’t quite ripe enough, check out my video for a quick trick to ripen bananas in 15 minutes or less.
- Greek yogurt: Greek yogurt adds moisture and richness, and also increases the protein content. I prefer using full-fat Greek yogurt for a creamier texture, but you can substitute nonfat or low-fat Greek yogurt if you prefer.
- Eggs: Eggs bind all the ingredients together, giving the muffins the ideal texture, moistness, and structure.
- Extra-virgin olive oil: When selecting olive oil for baking, opt for a type with a delicate, fruity flavor (not too strong or peppery). This will complement the banana’s sweetness, providing moisture without overpowering the banana flavor.
- Vanilla extract: I recommend using pure vanilla extract for the best, most authentic flavor.
- Mix-ins: This is where you can get creative! My family loves chocolate, so I usually add chocolate chips or chunks. If you enjoy the earthy flavor and crunch of chopped walnuts or pecans, go for those! Or, draw inspiration from my mixed berry banana bread recipe and add your favorite fresh berries. You can even mix and match for extra indulgence.
See the recipe card below for full ingredient details and quantities.
How to Make Greek Yogurt Banana Muffins: A Step-by-Step Guide
Making these homemade banana muffins is incredibly simple, much like making classic banana bread. The only difference is you get to divide the batter into a standard 12-cup muffin tin. And the best part? You get all the classic banana bread flavors you love in a convenient, portable muffin.
- Prepare your muffin pan and preheat the oven to 350°F (175°C). If you aren’t using baking cups, make sure you generously spray each muffin cup with nonstick cooking spray to prevent sticking.
- Whisk the dry ingredients together. Be sure to break up any clumps of brown sugar to ensure the batter is consistent.
- In a separate bowl, mash the bananas and then add the wet ingredients. Whisk until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. It is important not to overmix.
- Stir in your chosen mix-ins.
- Fill the muffin cups. Use a spoon or ice cream scoop to evenly distribute the batter into the muffin tin cups, filling them about two-thirds full.
- Bake for 18 to 22 minutes. Insert a toothpick into the center of a muffin to test for doneness. If it comes out clean, or with just a few moist crumbs attached, your muffins are ready.
Pro Tip: Allow the banana muffins to cool in the pan for 10 minutes before you remove them. This allows them to set, making them easier to handle and prevent them from breaking apart.
Pro Tips for Perfect Banana Muffins
- Ripe bananas are essential when baking banana muffins. The browner and more “ugly” they look, the sweeter and more flavorful your muffins will be. Embrace those speckled bananas for maximum deliciousness!
- When mashing your bananas, aim for a somewhat lumpy texture instead of a completely smooth purée. Those small lumps are key to achieving that perfect bakery-style dome on your muffins. Don’t worry about perfection – rustic is the way to go!
- Remember the most important rule: avoid overmixing your batter! Gently fold all the ingredients together until they are just combined. Overmixing can result in dense, tough muffins, and nobody wants that. Aim for a light and fluffy texture to make the ultimate muffins!
Greek Yogurt Substitutes
Don’t have any Greek yogurt on hand? No problem! Here are a few substitutes that you can use to keep your muffins incredibly moist and delicious. Try replacing the Greek yogurt with a 1:1 substitution of any of the following:
- Sour cream: When I’m not adding Greek yogurt to my banana bread recipes, I am using sour cream. It provides similar moisture and tanginess to the batter.
- Buttermilk or homemade buttermilk: This also adds tangy flavor and moisture to baked goods.
- Cottage cheese: Make sure to blend until smooth before adding to the batter for a creamy texture. While I haven’t tried this in banana bread, I have used it for an awesome pizza dip recipe!
- Plain regular yogurt: This is slightly thinner and less tangy than Greek yogurt, so your muffins might be slightly less rich (but still delicious!).
Can I Use Frozen Bananas?
Yes, absolutely! You can definitely use frozen bananas in this recipe. Freezing bananas is a great way to reduce waste and to ensure you always have ripe bananas available for baking (or making green smoothies!).
Thaw your bananas before using them and be sure to drain any excess liquid to prevent the batter from becoming too wet. Be careful not to over-mash the bananas, as this can make the mixture overly liquidy. Some small pieces or chunks are totally fine and can even add a little texture to your Greek yogurt banana muffins.
How to Store and Freeze
To store your banana muffins, let them cool down completely, then place them in an airtight container or a resealable plastic bag. Store them at room temperature for up to 3 days.
If you wish to extend their shelf life, you can easily freeze them. To do this, lay the muffins in a single layer on a baking sheet and freeze until firm. After they are frozen, transfer them to a freezer-safe container or bag and store for up to 3 months. When you’re ready to eat them, thaw them overnight in the refrigerator or at room temperature, and then reheat if desired.
More Delicious Muffin Recipes
- Raspberry Chocolate Chip Muffins
- Zucchini Banana Muffins
- Blueberry Coffee Cake Muffins with Streusel
- Mini Banana Chocolate Chip Muffins
- Mini Zucchini Muffins
- Mini Sour Cream Doughnut Muffins
- Cream Cheese Pumpkin Muffins
- Banana Granola Muffins
Greek Yogurt Banana Muffins Recipe
Greek Yogurt Banana Muffins
Kelly Senyei
40 votes
