Description
These Greek Yogurt Banana Muffins are soft, moist, and full of natural banana sweetness—perfect for a quick breakfast, healthy snack, or even a light dessert. Made with simple ingredients like Greek yogurt, ripe bananas, and brown sugar, this easy recipe balances indulgence with wholesome goodness. Whether you’re looking for easy breakfast ideas, food ideas for meal prep, or healthy muffin recipes, these muffins check all the boxes.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
3 large overripe bananas, mashed (about 1 1/4 cups)
1/3 cup melted butter or coconut oil
1/2 cup plain Greek yogurt
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Optional mix-ins: chocolate chips, chopped nuts, or blueberries
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another large bowl, mash bananas. Stir in melted butter or oil, Greek yogurt, and brown sugar.
4. Add the egg and vanilla, mixing until smooth.
5. Fold the dry ingredients into the wet ingredients just until combined.
6. Stir in chocolate chips, nuts, or blueberries if using.
7. Divide the batter evenly among muffin cups, filling about 3/4 full.
8. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas with brown speckles for the best flavor and natural sweetness.
Do not overmix the batter to keep muffins tender and fluffy.
Muffins can be frozen for up to 2 months; reheat in the microwave for a quick snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 25mg