These Greek Yogurt Banana Muffins are what happens when you’ve got a few tired bananas on the counter, a craving for something sweet, and a real desire to avoid making anything that requires frosting. They’re light, subtly sweet, and ridiculously simple—like, mash-stir-bake simple. We’re talking moist banana muffin goodness with a protein-packed twist thanks to the Greek yogurt. And don’t worry, these aren’t your dry, sad “diet” muffins. These babies are fluffy, naturally sweet, and totally worthy of your breakfast table—or your midnight snack cravings. Whether you’re baking for your kids, prepping for the week, or just need an excuse to avoid another smoothie, these muffins have you covered. Plus, you probably already have everything you need in your kitchen. No fancy ingredients, no drama. Just really, really good muffins.

1) Key Takeaways
2) Easy Greek Yogurt Banana Muffins Recipe
3) Ingredients for Greek Yogurt Banana Muffins
4) How to Make Greek Yogurt Banana Muffins
5) Tips for Making Greek Yogurt Banana Muffins
6) Making Greek Yogurt Banana Muffins Ahead of Time
7) Storing Leftover Greek Yogurt Banana Muffins
8) Try these breakfast recipes next!
9) Greek Yogurt Banana Muffins
10) Nutrition

1) Key Takeaways

These muffins come together in about 30 minutes total.
They’re made with simple ingredients you probably already have.
Perfect for breakfast, snacks, or sweet cravings without guilt.
Greek yogurt keeps them moist and gives a protein boost.

2) Easy Greek Yogurt Banana Muffins Recipe

You know that moment when you spot three bananas on your counter that went from speckled to full-on “make banana bread or lose them forever”? That’s when these Greek Yogurt Banana Muffins shine. They’re my go-to when I need something sweet but don’t want to overthink it—or overeat.

These easy muffin recipes rely on mashed bananas and thick Greek yogurt for flavor and structure. We skip the butter, trim the sugar, and let honey or maple syrup do the talking. The result is a muffin that feels like a treat but doesn’t wreck your good intentions. Oh, and did I mention they actually taste good? Not just “good for a healthy thing” but just plain good.

Whether you make them for meal prep, kids’ lunch boxes, or those late-night kitchen strolls where you pretend you’re only getting water, these muffins fit. Easy muffin recipes like this are the kind that get passed along to friends, neighbors, and anyone who wanders into your kitchen while they’re baking.

3) Ingredients for Greek Yogurt Banana Muffins

Ripe Bananas: The riper, the better. They’re sweet, soft, and easy to mash. That overripe banana you thought was trash? It’s muffin gold.

Greek Yogurt: Thick, tangy, and packed with protein. It adds richness and keeps the muffins tender without butter or oil.

Honey or Maple Syrup: These natural sweeteners give just enough sweetness without overpowering the banana flavor. Use what you’ve got on hand.

Egg: One egg is all you need to help bind everything together and keep the texture light.

Vanilla Extract: Just a splash for warmth and balance. It rounds out the sweetness without making it taste like dessert.

Whole Wheat Flour: This gives the muffins a bit more heft and fiber. You can use all-purpose, but I like the flavor of whole wheat in these.

Rolled Oats: They add texture and make each bite a little heartier. No need to soak them—just mix and go.

Baking Soda: The lift these muffins need. Skip the powder. This is a baking soda job.

Salt: Just enough to balance the sweetness. Don’t leave it out—it makes a big difference.

Cinnamon: Optional, but it gives that cozy banana bread vibe that makes the kitchen smell like you’re a pro.

4) How to Make Greek Yogurt Banana Muffins

Step 1. Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it with a bit of oil.

Step 2. In a large bowl, mash your bananas until mostly smooth. Leave a few chunks if you like some texture.

Step 3. Stir in the Greek yogurt, sweetener of choice, egg, and vanilla extract. Mix until it looks like a pale banana soup.

Step 4. Add in the flour, oats, baking soda, salt, and cinnamon. Stir gently until just combined. No overmixing. No stress.

Step 5. Spoon the batter into your muffin cups, filling each about three-quarters full. You’ll get around 12 muffins.

Step 6. Bake for 18 to 22 minutes. A toothpick should come out clean, or at least not gooey.

Step 7. Let them cool for a few minutes in the tin before transferring to a rack. Or just eat one warm—no judgment here.

5) Tips for Making Greek Yogurt Banana Muffins

Use bananas that have gone way past their prime. If they look too ugly to eat, they’re probably perfect. That’s where the flavor lives. Greek yogurt banana muffins thrive on fruit that’s soft, speckled, and slouching on your counter.

Keep the mixing minimal. Overmixed batter makes muffins that bounce like rubber balls. You want a soft, slightly lumpy mix. That’s where the easy muffin recipes shine—no stress, just stir and bake.

Use a scoop or ice cream spoon to get even portions in the muffin tin. It’s less messy, and they bake evenly. Trust me, it’s worth the extra drawer rummaging to find that scoop.

6) Making Greek Yogurt Banana Muffins Ahead of Time

These muffins are meal prep heroes. You can bake a dozen on Sunday and eat like a breakfast champion all week long. Greek yogurt banana muffins hold up well, and they don’t go stale by Tuesday.

Let them cool completely before storing them. No one likes soggy muffin bottoms from trapped steam. I usually lay a paper towel under them in the container to help keep the texture just right.

You can freeze them too. Wrap individually, toss in a bag, and you’re set. A quick microwave zap brings them back to life. Easy breakfast recipes don’t get better than this.

7) Storing Leftover Greek Yogurt Banana Muffins

Once cooled, keep the muffins in an airtight container on the counter for 2 to 3 days. If it’s warm where you live, stash them in the fridge.

For longer storage, freeze them. They’ll last up to 3 months if you seal them up tight. Wrap each in foil or plastic, then drop into a big zip-top freezer bag.

When you’re ready to eat, just thaw on the counter or heat for 20 seconds in the microwave. Sweet easy recipes that double as make-ahead freezer stash? Yes, please.

8) Try these breakfast recipes next!

9) Greek Yogurt Banana Muffins