Greek Yogurt Banana Muffins
Published Jan 09, 2026
Greek Yogurt Banana Muffins are ultra moist and have the most delicious light and fluffy texture. These muffins are a family favorite you will make again and again!
Why we love these Greek Yogurt Banana Muffins
- Perfectly moist: Greek yogurt adds the most delicious moist and fluffy texture to these banana muffins.
- Easy to make: no fancy ingredients needed, this recipe is a great way to use up pantry staples.
- Store well: we love to make a double batch of these and freeze extras for later.
- Made with lighter ingredients: these muffins are lower in sugar and butter and have a nice protein boost from the Greek yogurt!
These banana muffins were inspired by my reader favorite Greek Yogurt Banana Bread. I was on a mission to create a perfectly moist and lightly sweet banana bread using Greek yogurt. I adapted that recipe to make the perfect yogurt banana muffins!
I love baking with yogurt because it gives the most fantastic fluffy texture while adding nutrition too!
Ingredients and Notes
- All-purpose flour
- Baking soda and salt
- Greek yogurt: You will need plain unsweetened Greek yogurt for this recipe. You can see the one I like to use in the ingredients photo below.
- Bananas: the riper the better! Browned and spotted bananas are best for baking banana muffins. The uglier the better!
- Butter: we used unsalted butter, but salted would be fine to use too, you just may want to cut the added salt amount in half.
- Eggs
- Vanilla extract
- Brown sugar
- Semi-sweet chocolate chips: we used semi-sweet, but dark chocolate chips would be delicious too!
How to make Greek yogurt banana muffins
Step 1: Whisk together the dry ingredients in a mixing bowl: salt, baking soda, and all-purpose flour.
Step 2: In a separate mixing bowl, whisk together the wet ingredients: Greek yogurt, mashed banana, melted butter, eggs, vanilla extract, and brown sugar.
Step 3: Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
Recipe Tip
It’s important when making these muffins not to over mix the batter as it can cause a denser and dryer texture. Mix the dry ingredients in until just combined for best results.
Step 4: Fold the semi-sweet chocolate chips into the batter.
Step 5: Line a muffin tin with parchment paper muffin liners, or spray the tins well with nonstick cooking spray.
I like using parchment liners as nothing will stick to them and they make for easier cleanup!
Step 6: Distribute the batter evenly into the muffin cups, filling each one ⅔ of the way full. Top with more additional chocolate chips on top. The recipe will make 17 muffins.
Step 7: Bake the Greek yogurt banana muffins at 350 degrees for 18-22 minutes, or until a toothpick inserted comes out clean.
How to store
Leftover muffins can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.
Recipe Substitutions
- Butter: Substitute the butter for melted coconut oil.
- Yogurt: low fat Greek yogurt will also work in this recipe.
- Chocolate Chips: substitute the semi-sweet chocolate chips for dark chocolate chips or chunks.
- Banana Nut: Make banana nut chocolate chip muffins by adding 1/2 cup each of chocolate chips and chopped walnuts or pecans.
More recipes with Greek yogurt
Greek Yogurt Banana Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup plain unsweetened whole milk Greek yogurt
- 1 cup mashed ripe bananas, around 3 bananas
- ¼ cup unsalted butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup brown sugar
- ¾ cup semi-sweet chocolate chips, plus more for topping
Instructions
- Whisk together the salt, baking soda, and all-purpose flour in a mixing bowl.
- In a separate bowl, whisk together the Greek yogurt, mashed banana, melted butter, eggs, vanilla extract, and brown sugar.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Be careful not to over mix the batter as this can dry the muffins out and cause them to be dense instead of fluffy.
- Fold the chocolate chips into the banana muffin batter.
- Line a muffin tin with parchment paper muffin liners (nothing sticks to them!) or spray your muffin tin with nonstick cooking spray.
- Distribute the batter evenly into the muffin cups, filling each one ⅔ of the way full. Top with more additional chocolate chips on top. The recipe will make 17 muffins.
- Bake the Greek yogurt banana muffins at 350 degrees for 18-22 minutes, or until golden brown on top and a toothpick inserted comes out clean.
