Greek Yogurt Banana Mini Muffins
on Apr 08, 2025
These light and fluffy Yogurt Banana Mini Muffins are made with greek yogurt instead of butter. A great way to use up those ripe bananas!
Mini Muffins
Mini muffins are always on repeat in our house! With 3 small boys who are always asking for snacks, I find myself making a different mini muffin recipe just about every week.
They last a few days and I feel better about giving them these over endless packaged snacks.
Mini muffins are great to add to breakfast, or grab out of the fridge for a quick snack.
I love baking with greek yogurt because it adds a little extra protein and gives the most delicious light and airy texture!
These banana yogurt muffins use greek yogurt in place of any butter or oil that a muffin recipe would normally have.
Ingredients and notes
You can find the full written recipe with instructions at the bottom of this post, but here are the ingredients you will need to make these muffins.
- Salt, baking soda, cinnamon, all-purpose flour: the dry ingredients
- Bananas: the riper the better! You will need 2-3 medium sized bananas.
- Whole milk greek yogurt: the unsweetened variety.
- Eggs
- Vanilla extract
- Maple syrup: the real stuff. This is one of my favorite sweeteners to use when baking for kids.
Greek Yogurt
The greek yogurt used in this recipe is the unsweetened whole milk variety. Personally, I love this brand the best. We buy this and I use it often when baking recipes like this one and my greek yogurt snack cake.
How to make yogurt banana muffins
Step one: Preheat your oven to 350 degrees. Whisk together the salt, baking soda, flour, and cinnamon in a mixing bowl until combined.
Step two: Mash your bananas up and measure out one cup worth of mashed bananas.
Step three: Add the rest of the wet ingredients to the mixing bowl with the mashed banana. Use a whisk to mix it all together.
Step four: Use a rubber spatula to add the dry ingredients to the wet. Mix it up until just combined, but do not over mix.
Step five: Grease a mini muffin tin with olive oil cooking spray. Distribute the batter evenly into the mini muffin tin.
Joy’s Tip
A mini cookie scoop is my favorite tool for adding batter to a mini muffin tin. It’s just the right amount per muffin and makes the process go a lot quicker!
Step six: Bake the yogurt muffins at 350 degrees for 13-16 minutes, or until a toothpick inserted comes out clean.
My kids loved these and these might be my favorite banana muffins yet!
They were just the right amount of sweetness and had that fluffy texture that I love so much thanks to the addition of the yogurt. These did not last long in our house!
Storing
Store leftover mini muffins in an airtight container in the refrigerator for 3-4 days. They are delicious cold or warmed up!
More mini muffin recipes
Let me know if you try them and leave me a comment below!
Yogurt Banana Mini Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup very ripe mashed banana, 2-3 medium bananas
- ½ cup plain whole milk greek yogurt
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup maple syrup
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the salt, baking soda, flour, and cinnamon in a mixing bowl.
- In a separate bowl, whisk together the wet ingredients: mashed bananas, yogurt, eggs, vanilla extract, and maple syrup.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Grease a mini muffin tin with cooking spray.
- Use a mini cookie scoop to distribute the batter evenly into the mini muffin tin. The tins should be filled up to the top of all 24 mini muffin spots.
- Bake the muffins at 350 degrees for 13-16 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool several minutes in the muffin pan, then transfer them to a wire cooling rack to cool completely. Store leftovers in an airtight container in the refrigerator.
