Greek Yogurt Banana Muffins
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Fluffy chocolate chip Greek Yogurt Banana Muffins made extra moist and packed with a protein boost from greek yogurt!
After enjoying this recipe, head over to my Gluten Free Brownies, Gluten Free Banana Bread, and 4 ingredient Flourless Peanut Butter Cookies next.
I was ***this close*** (imagine my index finger and thumb pinched with a teeny tiny sliver of air between them, thanks) to posting another soup recipe today. We’ve been having a lot of soup lately because it is more than a little chilly around here. And by chilly I mean freakishly cold. I know, I know, it’s all relative. You North Dakota folks are rolling your eyes at me. I can tell you’d be those out-of-towners walking around in flip flops and short sleeves if you were visiting my neck of the woods.
But then you Floridians would be wearing three parkas stacked on top of your long johns.
Like I said. It’s all relative.
Anyway, back to the soup. I almost posted another soup recipe but decided to give you a teeny tiny soup break and share a really really yummy muffin recipe today instead. And I know this is a little contradictory but just hang in here for a minute… I actually don’t like bananas. Read: I HATE bananas. My mother in law made a strawberry “fluff” jello stuff as a side for our lasagna and I could smell the banana chunks from a mile away. Uck – please, keep it away.
So I don’t like fresh bananas. Or banana flavored candy. Or bananas in my smoothies. But… I have found that I can tolerate them in baked goods as long as they are loaded with chocolate chips. My mother in law actually makes killer chocolate chip banana cookies which were the first banana-including food I ever tried and enjoyed. Speaking of which, would you like that recipe? Because I might be able to sweet talk that one out of her if you’re a banana chocolate chip fan??
Yes. You want it. I knew you would. Alright quit begging! I’m on it.
In the meantime, please take 30 minutes of your day to put those browning bananas on your countertop to excellent use – aka: greek yogurt banana muffins. Why the greek yogurt? I’m glad you asked! Greek yogurt makes them extra super moist – a must. (There’s nothing worse than a dried out muffin, am I right??) The greek yogurt also adds a nice protein boost which turns a treat into a more-than-acceptable breakfast option.
Here, I saved this one for you…
What people are saying about these Greek Yogurt Banana Muffins
“Wooooow… I can’t believe I’ve just eaten them all! I’ve tried many recipes but THIS ONE… wins all the trophies!!! I made half [with] chocolate chips, half [with] blueberries. Thanks a lot for sharing! I will have to invite some friends if not… I will eat them all today!” – Lucia
“Made these this morning! I’m typically leery about homemade muffins because a lot of them have a grainy texture, but these were moist and spongy. They were good! Next time, I am going to try to add cinnamon and nuts instead of chocolate chips! The chocolate chips were delicious, but I loveeee nuts in my banana muffins!” – Taylor
“I stumbled across this recipe during the week and pinned it for later use… then last night found myself baking these. Let me just say, they turned out amazing! So fluffy and not at all dry – love them! I have even frozen some to use as work snacks for during the week. Thank you for sharing xo” – Katie
“Made this morning and it came out great!! I didn’t have a muffin tin on hand, so I made a banana bread using the same recipe. I had to keep it in the oven for a bit longer but it was so worth it. I kept everything in the recipe except the chocolate chips, had to keep it a little healthier… I have a wedding dress to fit into!! Thanks for the recipe!!” – Devynne
Greek Yogurt Banana Muffins
Ingredients
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons butter, softened
- ¾ cup sugar
- ¼ cup brown sugar
- 3 medium bananas, mashed (about 1 cup)
- 1 cup plain greek yogurt
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 cup chocolate chips, (optional)
Instructions
- Preheat oven to 350. Line muffin tins (regular size, not jumbo, not mini) with baking cups/cupcake wrappers.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a larger bowl cream together butter and sugars. Add mashed bananas, greek yogurt, eggs, and vanilla, and mix well. Add flour mixture to wet ingredients and mix until combined. Stir in chocolate chips if desired.
- Pour about 1/4 cup of batter into each muffin cup. Bake for 15-20 minutes until tops are lightly golden. Allow to cool for a few minutes in the muffin tins before removing and allowing to cool completely. Serve warm or at room temperature, store in airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*Recipe slightly adapted from Kraft.
I was pleasantly impressed with how most these came out! I added like 1/4 cup of apple sauce and sub granulated sugar for coconut sugar to the recipe. I was nervous at first but wow super moist and tasty! Thanks 🙂
Sounds delicious! Great job! I’m glad they turned out well for you 🙂
All muffins stuck to paper liners?
I’m sorry that happened. To try and avoid this next time you can spray the liners lightly with non‑stick cooking spray before filling with batter. Using nonstick silicone coated liners or other premium liners, make sure you bake the muffins until they are fully cooked so the edges are stand peel away from the liners, and let the muffins cool completely, you can also test one of the muffins by peeling back the liner slightly, if it sticks, let the rest cool more. Hope one or a few of these suggestions help!
I made this recipe to use up fridge and pantry items that were past their prime. I had to substitute with cake & pastry flour, non-fat greek yogurt and I also accidentally put in too much baking soda when I got distracted. They still turned out great! We used half milk chocolate and half walnuts for the mix ins. This was a great way to use up Greek yogurt that was set to expire. I have very limited culinary experience and this was a big win for me.
I made these muffins yesterday – OMG fantastic!!! I used walnuts instead of chocolate chips as I didn’t have any. I wanted to know if they needed to be stored in the refrigerator… and this recipe made 2 dozen so I froze a dozen of them.
Thank you! 🙂 They don’t need to be stored in the fridge but for sure can be if you like!