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Greek Yogurt Banana Muffins Recipe
Youssef Hb

Greek Yogurt Banana Muffins Recipe

These moist, protein-packed muffins use Greek yogurt for a light, tender crumb and natural sweetness from ripe bananas. Inspired by a Greek grandmother's baking wisdom, they deliver comfort and versatility with customizable add-ins like nuts or dark chocolate chips. Ideal for meal prepping or quick family breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups ripe bananas (overripe for optimal moisture)
  • 1 cup Greek yogurt (plain or vanilla; regular yogurt works)
  • 1/2 cup honey (natural sweetener; maple syrup is a substitute)
  • 1 large egg
  • 1 tsp vanilla extract (real vanilla for maximum depth)
  • 1.5 cups all-purpose flour (gluten-free option available)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips (optional, dark for higher cocoa intensity)
  • 1/2 cup nuts (optional, walnuts or pecans preferred)

Method
 

  1. Preheat oven to 375°F (190°C). Grease 18 muffin cups thoroughly
  2. In a mixing bowl, whisk flour, baking soda, and salt until fully incorporated
  3. Sift the dry ingredient mixture for a lighter texture
  4. In a separate bowl, mash bananas until smooth
  5. Mix in Greek yogurt, honey, egg, and vanilla extract
  6. Combine wet and dry ingredients, stirring until just blended
  7. Gently fold in optional chocolate chips or nuts
  8. Spoon batter into prepared muffin cups and bake for 20 minutes
  9. Let cool for 5 minutes before serving

Notes

Use overripe bananas for maximum moisture and sweetness
Dark chocolate or chopped nuts make excellent optional additions
Triple-check ingredient labels for alcohol if using optional chocolate chips
For gluten-free versions, replace all-purpose flour with almond flour
Store cooled muffins in an airtight container at room temperature for up to 3 days