Go Back
–+ servings
baked greek yogurt banana muffins baked in parchment liners arranged in a 6 muffin muffin tin with pecans, cinnamon sticks, and bananas surrounding.
Print Recipe
5 from 60 votes

Greek Yogurt Banana Muffins

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.
Prep Time5 minutes
Cook Time18 minutes
Total Time25 minutes
Course: Breakfast, brunch, Snack
Cuisine: American
Servings: 12
Calories: 149kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • electric hand mixer
  • Measuring cups and spoons
  • cookie scooper
  • silicon (or paper) muffin liners
  • Muffin tin

Ingredients

  • 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

Instructions

  • 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.
    butter, sugar, and mashed banana in white mixing bowl.
  • 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.
    wet ingredients for greek yogurt banana muffins mixed in white mixing bowl with flour and cinnamon added on top.
  • 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.
    muffin tin lined with parchment cupcake liners filled with greek yogurt banana muffin batter.

Notes

I’ve had other muffin recipes comment on their muffin tin being smaller than mine. Fill these ¾ the way full, so they rise and bake properly. Avoid overfilling and make up to 15 muffins if needed.
To store, let the muffins cool, then place in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1 muffin | Calories: 149kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 300mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g