My banana yogurt muffins are super moist and fluffy, and bake in 20 minutes. They use a secret ingredient that makes them healthier than they taste.
In my house, muffins are an anytime food. If my partner could have them for almost every meal, they’d do it.
Because they’d eat them every day if they could, I’ve developed this banana muffin recipe with a secret wholesome ingredient: yogurt. Adding yogurt to banana muffins makes them super moist in the middle and also adds extra protein. These taste like any good muffin.
I combined my original yogurt muffin and banana bread with yogurt recipe to make these. Because banana adds sweetness and moisture, I cut back on the yogurt and sugar. Here’s why I keep making them:
- Made in one bowl. Everything comes together in one bowl- no stand mixer needed.
- Lighter than traditional muffins. I swapped butter for coconut oil and white flour for whole wheat. You’d never notice the difference in texture or flavor.
- Extra protein. The Greek yogurt adds about 4 grams of protein per muffin compared to a standard banana muffin, which is why my partner can eat two and still feel satisfied.
★★★★★ REVIEW
“Delicious healthy muffins! Definitely will do it again, it’s so simple and quick to prepare 🧁” – Valentina
Table of Contents
Key Ingredients
Here’s what goes into banana muffins with yogurt, along with my kitchen notes. Full measurements are in the recipe card below.
- Bananas. I like to wait until my bananas are almost black because they make the muffin batter even moister and sweeter.
- Plain yogurt. Greek yogurt is my preference for the extra protein, but any thick, unflavored yogurt works. Mario, in the comments, tested it with blended cottage cheese and said it worked well, too.
- Coconut oil. Melted coconut oil is an excellent substitute for butter. Honestly, I prefer it to butter when making muffins because it yields a more tender crumb.
- Coconut sugar. Coconut sugar has a lower glycemic index than white sugar and retains more moisture during baking, which helps keep the middles soft. Brown or white sugar can be used in a pinch.
- Baking soda. Helps the muffins rise and gives them a golden top.
- Salt. Just a pinch to balance out the sweet flavors.
- Vanilla extract. A teaspoon of vanilla adds a subtle warmth that balances the sweetness of the banana and coconut sugar.
- White whole wheat flour. I like using this particular flour because it looks like regular flour but sneaks in extra fiber.
How to make Greek yogurt banana yogurt muffins
Step 1- Mash the bananas in a large bowl. Add Greek yogurt and coconut oil and mix until homogeneous.
Step 2- Mix in the remaining ingredients until combined. Fold through the chocolate chips.
Step 3- Portion the batter evenly into a greased 12-count muffin tin.
Step 4- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Arman’s recipe tips
- Do NOT overbake the muffins. These muffins continue to bake in the muffin trays even after being removed from the oven. So once your toothpick comes out *just* clean (i.e., with a few moist crumbs), take them out!
- Do NOT overmix the batter. The #1 reason why muffins turn out gummy or dense is from overmixing. My rule of thumb is to mix until no flour pockets remain.
- Add mix-ins. I always fold in a handful of chocolate chips (as pictured), and my partner loves it with some fresh or frozen raspberries.
- Make mini muffins. Transfer the mixture into a mini muffin tin and reduce the baking time by 7 minutes. They’re great for small bites during the week.
- Use flavored yogurt. Change up the base of the muffin batter by using flavored yogurt (my sister loves it with blueberry yogurt, and requests this when she visits).
Storage instructions
To store. Store these muffins in a closed container at room temperature for 3-4 days.
To freeze. These banana yogurt muffins freeze well. Put the muffins in freezer-safe bags and freeze them for 6 months.
Reheating: Thaw overnight at room temperature or microwave from frozen for 20-30 seconds.
Frequently asked questions
Yes, coconut yogurt works well. Just make sure it’s thick and unflavored. Thinner plant-based yogurts can make the batter too runny, so strain it first if needed.
Yes, avocado oil works well as a 1:1 substitute and has a neutral flavor similar to refined coconut oil.
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Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.
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In a large mixing bowl, add the bananas and mash them. Mix in the Greek yogurt and melted coconut oil until smooth. Fold through the coconut sugar, eggs, vanilla, salt, baking soda, and white wholewheat flour. If using chocolate chips, fold them through.
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Evenly distribute the batter amongst the muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.
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Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Leftovers: Keep at room temperature, covered, for 3-4 days, or in the freezer for up to 6 months.
Serving: 1servingCalories: 154kcalCarbohydrates: 22gProtein: 4gFat: 7gSodium: 71mgPotassium: 116mgFiber: 2gSugar: 7gVitamin A: 37IUVitamin C: 2mgCalcium: 23mgIron: 0.5mgNET CARBS: 20g
