These Healthy Greek Yogurt Banana Muffins are the kind of everyday baking that makes the kitchen smell like comfort and actually feeds your family something nourishing. They’re moist, lightly sweet, and made with whole wheat flour and Greek yogurt for extra protein — perfect for breakfast, lunchboxes, or a quick snack after school or the gym. If you like banana-forward treats, they sit nicely alongside other banana desserts like banana tempura when you want a playful twist.
Why you’ll love this dish
These muffins hit the sweet spot between wholesome and indulgent. They use ripe bananas and a touch of honey (or maple syrup) for natural sweetness, Greek yogurt for creaminess and protein, and whole wheat flour to add fiber without making them heavy. They bake fast, freeze well, and are kid-approved — which is often all the motivation you need to make a double batch.
"Moist, not too sweet, and the cinnamon gives them a cozy lift — perfect for busy mornings." — a frequent baker’s note
Occasions: weekday breakfasts, brunch spreads, potlucks, or as a healthier dessert option. They’re also budget-friendly since overripe bananas are the star ingredient.
How this recipe comes together
This recipe follows a classic wet-into-dry muffin method. First, mash the ripe bananas and whisk them with Greek yogurt, melted coconut oil, honey (or maple), vanilla, and an egg. Separately, mix whole wheat flour with leavening and spices. Fold the dry mix into the wet just until combined to keep the muffins tender. Optional chips or nuts are folded in last. Bake at 350°F (175°C) for about 18–20 minutes until golden and a toothpick comes out clean.
Expect about 12 standard muffins. Prep and mixing are quick — plan on 10 minutes active work plus 18–20 minutes baking.
What you’ll need
- 1 cup mashed ripe bananas (about 2–3 bananas). Very ripe (lots of brown spots) = best flavor.
- 1/2 cup Greek yogurt (plain, full-fat or low-fat). Adds moisture and protein.
- 1/4 cup honey or maple syrup (use maple to keep it vegan-friendly if swapping other ingredients).
- 1/4 cup coconut oil, melted (can substitute neutral oil like canola or melted butter).
- 1 teaspoon vanilla extract.
- 1 large egg (for a vegan version, see Variations).
- 1 1/2 cups whole wheat flour (for lighter texture, swap half for all-purpose flour).
- 1 teaspoon baking soda.
- 1/2 teaspoon baking powder.
- 1/2 teaspoon salt.
- 1/2 teaspoon ground cinnamon.
- Optional: 1/2 cup chocolate chips or chopped nuts (walnuts or pecans).
Notes: If your whole wheat flour is very coarse, consider sifting or using white whole wheat for a milder flavor. If you want less sweetness, reduce honey/maple to 3 tablespoons.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, mash the bananas until mostly smooth. Add the Greek yogurt, honey or maple syrup, melted coconut oil, vanilla extract, and the egg. Whisk until creamy and uniform.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture in two additions. Stir gently with a spatula until just combined; a few streaks of flour are fine. Avoid overmixing to keep muffins tender.
- Fold in the chocolate chips or chopped nuts, if using.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Smooth the tops lightly.
- 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 baking 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.
Best ways to enjoy it
Serve warm from the oven with a smear of butter or nut butter. For breakfast, pair a muffin with Greek yogurt and fresh fruit or a hard-boiled egg for added protein. These muffins also travel well in a lunchbox and make a fine mid-afternoon pick-me-up with coffee or tea.
For a themed brunch, arrange them alongside other baked banana treats or spiced holiday muffins like these stollen-style options for contrast: stollen-inspired muffins.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 2 days. Keep away from direct sunlight or heat.
- Refrigerator: Keeps 4–5 days in an airtight container; refrigeration can slightly dry them, so reheat before serving.
- Freezer: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for 30–60 minutes.
- Reheating: Microwave one muffin for 12–20 seconds (depending on wattage) or warm in a 325°F (160°C) oven for 6–8 minutes. If frozen, add a minute or two to the oven time.
Food safety: Discard any muffins that develop off smells, mold, or a slimy texture.
Helpful cooking tips
- Use very ripe bananas for the best flavor and sweetness. The darker the speckles, the more intense the banana taste.
- Measure flour properly by spooning into the cup and leveling with a knife to avoid dense muffins.
- Don’t overmix: overworked batter produces tough muffins. Mix until the ingredients are combined.
- Room-temperature ingredients (egg and yogurt) blend more easily and give a better rise.
- If you prefer extra moistness, add a tablespoon of milk or an extra tablespoon of yogurt to the batter.
Creative twists
- Chocolate banana: Use 3/4 cup cocoa powder and swap 1/2 cup flour for cocoa and add chocolate chips.
- Blueberry-banana: Fold in 1 cup fresh blueberries in place of chips. Reduce stirring to avoid crushing berries.
- Oat and nut: Replace 1/2 cup flour with quick oats and add 1/3 cup chopped nuts and a tablespoon of maple syrup.
- Gluten-free: Use a 1:1 gluten-free baking flour blend and check that your blend includes xanthan gum.
- Vegan: Replace the egg with 1 flax or chia egg (1 tbsp ground seed + 3 tbsp water, set 5–10 minutes). Use maple syrup and a vegan yogurt.
Common questions
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes. Regular yogurt works but Greek yogurt yields a thicker, richer texture and more protein. If using thinner yogurt, reduce any added liquid slightly.
Q: Can I substitute all-purpose flour for whole wheat?
A: You can use all-purpose flour for a lighter crumb. Or do a half-and-half swap to retain some whole grain nutrition while keeping muffins tender.
Q: How ripe should bananas be?
A: Very ripe — dark brown-speckled or mostly brown skins — for the sweetest flavor and best moisture. Under-ripe bananas give less banana flavor and can be dry.
Q: Are these muffins freezer-friendly?
A: Absolutely. Cool completely, then wrap individually and freeze up to 3 months. Thaw overnight in the fridge or warm briefly.
Q: Can I make the batter ahead?
A: You can refrigerate the mixed batter for up to 24 hours, but expect slightly less rise. Bring back to room temp before baking for best results.
If you want more recipes that use ripe bananas in unexpected ways, check out banana dessert ideas or try baking them into different treats.
Healthy Greek Yogurt Banana Muffins
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas) Very ripe (lots of brown spots) = best flavor.
- 1/2 cup Greek yogurt (plain, full-fat or low-fat) Adds moisture and protein.
- 1/4 cup honey or maple syrup Use maple to keep it vegan-friendly.
- 1/4 cup coconut oil, melted Can substitute neutral oil like canola or melted butter.
- 1 teaspoon vanilla extract
- 1 large egg For a vegan version, see Variations.
Dry Ingredients
- 1 1/2 cups whole wheat flour For lighter texture, swap half for all-purpose flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Optional Add-Ins
- 1/2 cup chocolate chips or chopped nuts (walnuts or pecans) Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, mash the bananas until mostly smooth. Add the Greek yogurt, honey or maple syrup, melted coconut oil, vanilla extract, and the egg. Whisk until creamy and uniform.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Mixing
- Add the dry ingredients to the wet mixture in two additions. Stir gently with a spatula until just combined; a few streaks of flour are fine. Avoid overmixing to keep muffins tender.
- Fold in the chocolate chips or chopped nuts, if using.
Baking
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Smooth the tops lightly.
- 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 baking 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.