Greek Yogurt Banana Muffins are perfectly sweet, fluffy, nutty, and delicious. They come together in just 25 minutes and in one bowl. Minimal time, minimal mess, maximum satisfaction.
About these Muffins
Why put Greek yogurt in muffins? Adding muffins to yogurt is a great idea for multiple reasons. First, it adds moisture and gives the muffin a rich texture without having to add excess oil. It also gives a slight tang to the muffins that goes well with the sweetness of the baked good. Greek yogurt also adds a bit of protein to the muffin for some staying power.
These Greek Yogurt Banana Muffins are light, fluffy, and perfectly sweet. The banana flavor alongside hints of cinnamon with walnuts scattered throughout remind me of the banana nut bread I always have my eye on at the bakery.
You’ll also love these muffins because they come together, start to finish, in just 15 minutes and just one bowl. Minimal time, minimal mess, maximum flavor. Make these for a tasty Sunday brunch treat and have the remainder prepped for the week ahead.
- Banana - Banana will add flavor and a moist texture.
- Greek Yogurt - Makes our muffins moist, higher protein, and slightly tangy. I used Two Good.
- Protein Powder - I used Clean Simple Eats Simply Vanilla (code APAIGE10 saves you $). You can leave it out and add an extra tablespoon of flour.
- All Purpose Flour - The base of our muffin. I’ve not tried any substitutes, but I’m sure Gluten Free 1:1 baking flour will also work, but I'd use a tablespoon or two less than the recipe calls for because GF flour is often slightly drier than all purpose.
- Honey Roasted Walnuts - I love the texture that walnuts add to these Greek Yogurt Banana Muffins. You could use another nut or chocolate chips as add-ins too.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. In a mixing bowl, add room temperature light butter and cane sugar. Use an electric hand mixer to cream the ingredients together.
2. Add in two large ripe bananas and beat again.
3. Then, add in eggs, greek yogurt, and vanilla extract. Beat until it's thoroughly combined.
4. Pour all of the dry ingredients except the nuts into the mixture (protein powder, all purpose flour, salt, baking powder and soda, and ground cinnamon) and beat together.
5. Once the batter is well mixed, fold in chopped honey roasted walnuts.
6. Line a 12-muffin tin with liners and spray with spray grease. Evenly distribute the batter into each liner ¾ of the way full. Do not overfill! (tip: use a cookie scooper for each scoop for easy transfer).
7. Bake for 16-19 minutes or until a toothpick inserted in the center of the muffin comes out clean. Keep a close eye toward the end of baking; bake time will vary depending on oven.
Greek Yogurt Banana Muffins are great for meal prep. are FABULOUS for meal prep. Let them cool, then place in an airtight container in the fridge for up to 5 days.
You can also freeze these muffins. Allow them to cool completely then store in a gallon size freezer bag or airtight tupperware for up to 3 months.
Of course! Skip the walnuts completely or try another add in like chocolate chips, blueberries, or even granola chunks.
Almond flour DOES NOT WORK. I've not tested it, but gluten free 1:1 baking flour should be fine. Use any other flour with extreme caution. The almond flour version I tried of these muffins sunk and were much too dense. The opposite of what you want in a muffin.
Muffin liners make for easy clean up of your baking pan. Silicon ones work great with minimal sticking. Paper can also be used, but I suggest spraying with cooking spray to avoid your muffin crumbling when you attempt to peel it off. If you choose no liners, definitely grease your pan heavily.
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Greek Yogurt Banana Muffins
- Mixing Bowl
- electric hand mixer
- Measuring cups and spoons
- cookie scooper
- silicon (or paper) muffin liners
- Muffin tin
- ½ cup white sugar
- ¼ cup light butter, room temperature
- ⅔ cup mashed banana, ~2 large bananas
- ¾ cup vanilla Greek yogurt
- 2 eggs
- 1 scoop vanilla protein powder
- 1 ⅓ cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tbsp honey roasted walnuts, chopped
- Preheat the oven to 350°F.
- In the mixing bowl, add room temperature light butter and cane sugar. Use an electric hand mixer to cream the ingredients together.
- Add in two large ripe bananas and beat again.
- Then, add in eggs, greek yogurt, and vanilla extract. Beat until it's thoroughly combined.
- Pour all of the dry ingredients except the nuts into the mixture (protein powder, all purpose flour, salt, baking powder and soda, and ground cinnamon) and beat together.
- Once the batter is well mixed, fold in chopped honey roasted walnuts.
- Line a 12-muffin tin with liners and spray with spray grease. Evenly distribute the batter into each liner (tip: use a cookie scooper for each scoop for easy transfer).
- Bake for 16-19 minutes or until a toothpick inserted in the center of the muffin comes out clean. Bake time will vary depending on oven.
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find GREEK YOGURT BANANA BREAD calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!