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Best Greek Yogurt Banana Muffins

Best Greek Yogurt Banana Muffins

When hunger strikes and you're craving something sweet yet satisfying, these Best Greek Yogurt Banana Muffins are your answer. This recipe transforms simple ingredients into incredibly moist, tender, and flavorful individual treats, perfect for breakfast, a snack, or even a light dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 ripe bananas (about 1.5 cups) ripe bananas, mashed well
  • 1/2 cup unsalted butter, softened softened
  • 3/4 cup granulated sugar or a mix of granulated and brown sugar
  • 2 large eggs large eggs at room temperature
  • 1/2 cup plain Greek yogurt full-fat or 2%
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or chocolate chips Optional

Equipment

  • Muffin Tin
  • Wire rack
  • Electric mixer
  • Spatula
  • Wooden Skewer or Toothpick

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray or butter.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
  3. In a large bowl, using an electric mixer or a whisk and some elbow grease, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
    1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    2 large eggs large eggs, 1 teaspoon vanilla extract
  5. Add the mashed ripe bananas and the plain Greek yogurt to the wet ingredients. Mix until just combined.
    3 ripe bananas (about 1.5 cups) ripe bananas, mashed well, 1/2 cup plain Greek yogurt
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix; a few streaks of flour are perfectly acceptable.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 3 ripe bananas (about 1.5 cups) ripe bananas, mashed well, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 2 large eggs large eggs, 1/2 cup plain Greek yogurt, 1 teaspoon vanilla extract
  7. If using, gently fold in the chopped walnuts or chocolate chips until evenly distributed throughout the batter.
    1/2 cup chopped walnuts or chocolate chips
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to a week, or freeze for up to 3 months.