These Greek Yogurt Banana Muffins are bakery style muffins that are tall, fluffy, full of sweet banana flavor and crunch from walnuts. And Greek yogurt adds extra protein boost!
Why You’ll Love This Recipe
Oh, how much we loved these Greek yogurt banana muffins! They are bakery style muffins extra loaded with sweetness, crunch from walnuts, fluffiness and extra protein boost.
This Greek yogurt banana muffin recipe is based on my Greek yogurt banana bread which steadily keeps getting rave reviews! So, if you want a loaf, I have that recipe too.
They are delicious, full of banana flavor and perfect for healthy snacks and breakfast.
Ingredients for Greek Yogurt Banana Muffins
- Bananas: Be sure to use overripe or very ripe bananas. The riper, the sweeter the end result. Previously frozen bananas are fine, just thaw them and use all the liquids.
- Greek yogurt: I have tried from 0% to 8% and everything in between plain Greek yogurt, and results turn out kinda the same. Protein-packed Greek yogurt adds moisture and protein!
- Maple syrup: I prefer to use pure maple syrup in all of my baking but any liquid sweetener like agave or honey will work. Unfortunately, sugar can’t be used because it’s dry.
- Oil: I add just a bit of avocado oil to prevent gummy muffins. Feel free to use melted coconut oil, melted butter, olive oil etc.
- Eggs: 2 large eggs for binding and structure.
- Baking essentials: Vanilla extract, cinnamon, baking powder, baking soda and salt.
- Flour: I make this recipe with teenagers and kids in mind, so I prefer to use all-purpose flour. If I were to make them only for myself and Alex, I would substitute with
1 3/4 cups whole wheat flour, spelt flour, or white whole wheat flour. Gluten-free flour should work but you might need to add milk. - Walnuts: I love walnuts in banana muffins recipes specifically but chopped pecans will be delicious too.
How to Make Greek Yogurt Banana Muffins
Preheat the oven to 375 degrees F, then line your muffin tin with parchment paper liners and spray them with cooking spray. Set aside.
- Mash bananas: In a large bowl, add your bananas and mash them with potato masher or fork.
- Add wet ingredients: Add Greek yogurt, eggs, avocado oil, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- Add flour and nuts: Add flour and gently stir with spatula just until mixed. Fold in walnuts.
- Bake and cool: Divide muffin batter evenly between 12 openings of a muffin pan and bake for 22-25 minutes. Remove from the oven, cool for 5 minutes and remove onto a wire rack to cool a bit more.
Tips for Best Results
Here are my top tips for the best banana muffins with Greek yogurt!
- Skip regular yogurt: It has more whey than Greek yogurt therefore adds more liquid to the batter. You will need to add more flour then as well.
- Measure flour correctly: If you are newish to baking, the right way to measure flour is to scoop spoonfuls into a measuring cup and level the top with a knife. Do not dunk cup into a bag with flour.
- Don’t over mix the batter: Mix wet and dry ingredients just until combined. In fact, a few patches of flour are fine. This way you will end up with more tender banana muffins.
- Avoid dry muffins: Do not over bake muffins, they will dry out. All ovens vary and instead of waiting for golden brown tops, insert a toothpick in the center and if it’s clean, take them out.
Variations
- Mix-ins: Play around with chocolate chips, raisins or anything you like. Add up to 1/2 cup.
- Mini muffins: Bake for 10-13 minutes, do a toothpick test and go from there.
- Dairy-free: Use your favorite brand of thick Greek yogurt, make sure it’s thick though.
- Add berries: Instead of walnuts, add 1/2-3/4 cup of raspberries, blueberries or chopped strawberries. Be sure to coat them in flour before adding though.
How to Store
Store: I like to keep my Greek yogurt banana muffins on a large platter covered with kitchen towel for the first 24 hours. Then, I store them in an airtight container for up to 2 more days at room temperature away from direct sunlight.
Freeze: Be sure to cool banana muffins completely first. Then pop in a Ziploc bag and place in the freezer for up to 3 months.
Thaw on a kitchen counter for 1-2 hours and enjoy! Can always pop one in a microwave for 1-2 minutes for that freshly baked muffin experience.
More Muffins Recipes to Try
- Cottage cheese banana muffins
- Greek yogurt muffins
- Applesauce banana muffins
- Kodiak banana muffins
- Almond flour banana muffins
- Banana protein muffins
- Healthy chocolate chip banana muffins
Greek Yogurt Banana Muffins
Ingredients
- 4 medium overripe bananas, 1 1/2 cups mashed
- 2 large eggs
- 1/2 cup Greek yogurt, any fat %
- 1/2 cup maple syrup or honey
- 2 tablespoons mild tasting oil, I used avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/3 cups all-purpose flour
- 1/3 cup walnuts, chopped
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F, line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- In a large bowl, mash banana with a fork or masher.
- Add eggs, Greek yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda and salt. Whisk well to combine.
- Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough. Fold in walnuts.
- Using large cookie scoop, divide batter between 12 openings of a muffin tin.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Notes
- Store: Store in an airtight container in a cool dry place for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on the counter for 2-3 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
