Greek Yogurt Banana Muffins
A soft, tender muffin that tastes like banana bread but bakes in under 20 minutes. Moist from Greek yogurt and sweet from ripe bananas, perfect for breakfast or snacks.
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.
Notes
Store in an airtight container for up to 2 days at room temperature. For longer freshness, refrigerate for up to 5 days. Can be frozen for up to 3 months.