A soft, tender muffin that tastes like banana bread but bakes in under 20 minutes — that’s what these Greek yogurt banana muffins deliver. They’re moist from the yogurt, naturally sweet from ripe bananas, and flexible enough for breakfast, snack time, or lunchboxes. I make a batch when my bananas are past their prime and everyone in the house asks for more.
Why you’ll love this dish
These muffins strike the sweet spot: simple pantry ingredients, quick prep, and reliably moist results thanks to Greek yogurt. They’re a great way to rescue overripe bananas and turn them into something everyone will reach for. They work for weekday breakfasts, kid-friendly snacks, or a light dessert after dinner.
“Perfectly moist, not too sweet, and the yogurt keeps them tender for days — my go-to muffin when I need something fast.”
If you enjoy creative banana recipes, you might also like this fun twist on fried bananas: banana tempura, which shows another way ripe bananas can shine.
Step-by-step overview
You’ll mash bananas, whisk them with yogurt, eggs, and a little sweetener, then fold in a straightforward dry mix (flour, baking soda/powder, salt, cinnamon). Spoon into liners and bake at 350°F (175°C) for about 18–20 minutes. No creaming or complicated steps — the key is gentle mixing so the muffins stay tender.
What you’ll need
- 2 ripe bananas, mashed (the riper, the sweeter and more flavorful)
- 1 cup Greek yogurt (plain; use full-fat for richer muffins or 2% for a lighter result)
- 2 large eggs, room temperature helps even mixing
- 1/2 cup sugar or honey (honey will add a slight floral note; reduce to 1/3 cup if bananas are very sweet)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (see variations below for gluten-free swaps)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, but recommended for warmth)
Substitution notes inline:
- To make them dairy-free, swap Greek yogurt for a thick plant-based yogurt (use a slightly strained soy or coconut yogurt).
- For less sugar, use 1/3 cup honey or 1/4 cup sugar + 2 tablespoons applesauce.
- For gluten-free, use 1:1 gluten-free flour blend that includes xanthan gum.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash the 2 ripe bananas until mostly smooth. Add 1 cup Greek yogurt, 2 large eggs, 1/2 cup sugar or honey, and 1 teaspoon vanilla extract. Whisk until combined and smooth.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (if using).
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined — small streaks of flour are fine; overmixing develops gluten and makes muffins tough.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Tap the pan lightly to settle the batter.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Pro tip: If the tops brown too quickly, tent loosely with foil for the last 5 minutes of baking.
Best ways to enjoy it
These muffins are versatile:
- Warm one and spread a little butter or nut butter for a cozy breakfast.
- Split and toast lightly, then add cream cheese and sliced banana for a simple brunch.
- Pack in lunchboxes with fruit and a protein for balanced snacks.
- For a savory-sweet brunch board, serve alongside mild cheeses and thinly sliced cured meats (try featuring a quality option like uncured beef salami) to create contrast on the plate.
Plate them in a stack with a dusting of powdered sugar for guests, or arrange halved muffins with yogurt and berries for a pretty buffet option.
Storage and reheating tips
- At room temperature: Store cooled muffins in an airtight container for up to 2 days. Place a paper towel under the lid to absorb extra moisture and keep bottoms from getting soggy.
- Refrigeration: For longer freshness, refrigerate up to 5 days. Bring to room temp or microwave 10–12 seconds before serving.
- Freezing: Wrap individually in plastic wrap and seal in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature, then warm briefly in a 300°F oven for 6–8 minutes.
- Food safety: Because these contain dairy and eggs, don’t leave them at room temperature for more than a day in warm climates. Always cool muffins completely before storing to prevent condensation.
Helpful cooking tips
- Ripe bananas are your friend — they mash more easily and bring natural sweetness and moisture. Look for brown-spotted bananas.
- Measure flour correctly: spoon into the cup and level off with a knife rather than scooping directly from the bag. Too much flour = dense muffins.
- Use room-temperature eggs for easier incorporation.
- Don’t skip the baking soda — it reacts with the yogurt’s acidity to give lift. The small amount of baking powder helps a touch of extra rise.
- If you want a slightly cakier texture, replace 2 tablespoons of flour with 2 tablespoons of corn starch.
- Add-ins like 1/2 cup chopped walnuts or chocolate chips can be folded in at the end for texture.
Creative twists
- Blueberry banana: Fold in 1/2 cup fresh or frozen blueberries.
- Oat streusel: Top with a quick oat-brown sugar crumble before baking for crunch.
- Peanut butter swirl: Dollop 2 tablespoons peanut butter on batter and swirl with a knife before baking.
- Vegan version: Use flax “eggs” (2 tbsp ground flax + 6 tbsp water), 1 cup thick plant yogurt, and maple syrup instead of sugar. Bake a few minutes longer if needed.
- Spiced loaf: Double the recipe and bake in a loaf pan for 45–55 minutes at 350°F, checking for doneness with a skewer.
Common questions
Q: How ripe should the bananas be?
A: The riper the better — aim for bananas with lots of brown spots. They mash easily and have more concentrated sweetness and flavor, which reduces added sugar needs.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, but Greek yogurt lends structure and moisture because it’s thicker. If using regular yogurt, the batter will be looser; consider draining it slightly or reducing the yogurt to 3/4 cup to keep texture similar.
Q: Can I make these gluten-free or egg-free?
A: Gluten-free: use a 1:1 certified gluten-free flour blend. Egg-free: substitute two flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 10 minutes) — muffins may be denser and take a few extra minutes to bake.
Q: How do I know when they’re done without a toothpick?
A: The tops should spring back slightly when touched and the muffins should shrink a bit from the liners. A clean skewer or a cake tester with a few moist crumbs is also fine.
Q: Can I halve or double the recipe?
A: Yes — halve for 6 muffins or double for two tins. Baking time is similar; for doubled batches, rotate pans between racks midway through baking for even heat.
If you want quick breakfast ideas or ways to use other pantry proteins alongside these muffins, the paired article on savory options includes helpful savory-sweet board ideas.
Greek Yogurt Banana Muffins
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed The riper, the sweeter and more flavorful.
- 1 cup Greek yogurt (plain) Use full-fat for richer muffins or 2% for a lighter result.
- 2 large eggs Room temperature helps even mixing.
- 1/2 cup sugar or honey Use 1/3 cup if bananas are very sweet.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour See variations for gluten-free swaps.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon Optional, but recommended for warmth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash the 2 ripe bananas until mostly smooth. Add 1 cup Greek yogurt, 2 large eggs, 1/2 cup sugar or honey, and 1 teaspoon vanilla extract. Whisk until combined and smooth.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (if using).
Mixing
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined — small streaks of flour are fine; overmixing develops gluten and makes muffins tough.
Baking
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Tap the pan lightly to settle the batter.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.