When you have a few ripe bananas waiting on the counter, there’s nothing better than turning them into a batch of warm, homemade muffins. This recipe for Greek yogurt banana muffins keeps things simple but delicious, blending sweet banana flavour with the natural creaminess of Greek yogurt. Perfect for breakfast, snacking, or a little something with your afternoon coffee, these muffins come together with everyday ingredients, no fuss required.
Start by gathering your ingredients at room temperature, it helps everything mix together smoothly. In a large mixing bowl, mash the banana until nearly smooth. Then whisk in the plain Greek yogurt, eggs, and a touch of vanilla. In a separate bowl, combine the dry ingredients: all-purpose flour, baking soda, and a pinch of salt. Gently fold the wet and dry mixtures together until just combined, being careful not to overmix. For a fun twist, you can stir in a handful of mini chocolate chips right before baking for extra sweetness.
Nothing ruins a batch faster than muffins that won’t come out of the pan. To avoid that, be sure to either grease your muffin tin lightly with oil or butter, or use parchment paper liners. Let the muffins cool for a few minutes in the pan before transferring them to a wire rack. Giving them that little extra time makes it easier to remove them without tearing the sides, especially with a tender yogurt muffin like this one.
For that bakery-style rise, here’s a simple trick: fill each muffin cup about three-quarters full, and start baking at a slightly higher temperature for the first few minutes before lowering it. This helps the batter rise quickly, giving you those beautiful tall tops. Bake until a toothpick inserted into the centre comes out clean, that’s your sign you’re about to enjoy delicious muffins that are super moist and fluffy, with just the right balance of sweetness and softness.
Once baked, let the muffins cool completely before storing. You can keep your banana yogurt muffins in an airtight container at room temperature for up to three days. If you want to extend their freshness, freeze the muffins individually wrapped, they’ll hold up beautifully for a few weeks. Just thaw at room temperature or pop one in the microwave for a quick warm-up when you’re ready to enjoy a tender muffin.
Absolutely. If you’ve stashed some ripe bananas in the freezer, they work perfectly here. Just thaw and drain any excess liquid before using, then mash the banana well. Frozen bananas often make for even softer, super easy to make batters, giving you tender muffins every time. They’re especially handy if you want to whip up a batch without waiting for fresh bananas to ripen.
Definitely! This recipe is easy to customize. For a twist, try mixing in some blueberries, a handful of oats, or dark chocolate chips for extra flavour and texture. Want to switch things up in your baking routine? This version keeps things simple and satisfying, while our high protein banana muffin recipe offers another take with a slightly different spin, perfect when you’re looking to mix up your snack lineup without straying too far from a classic you love.
These Greek yogurt banana muffins are the kind of recipe you’ll find yourself coming back to, simple to make, easy to customize, and just the thing when you’ve got a few ripe bananas ready to go!
