These Greek yogurt banana muffins are the perfect blend of moist, fluffy goodness with a hint of healthiness. Packed with ripe bananas and creamy Greek yogurt, they make for a delicious breakfast or snack. Quick to whip up and even quicker to disappear, these muffins will surely become a favorite in your kitchen.
Classic Greek Yogurt Banana Muffins With A Cinnamon Twist: Add Cinnamon For A Cozy Flavor Boost.

These Greek yogurt banana muffins are a delightful blend of sweetness and warmth. The ripe bananas create a moist base, while the addition of Greek yogurt adds a creamy richness and a nice protein boost, perfect for starting your day on a healthy note. With a sprinkle of cinnamon, these muffins deliver a cozy flavor that elevates them from ordinary to extraordinary.
Making these muffins is a breeze, requiring just a few simple ingredients and minimal effort. They’re ideal for a quick breakfast or a snack, and you can even whip up a batch ahead of time for those busy mornings. Enjoy them fresh out of the oven or save some for later; either way, they’re sure to impress!
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the mashed bananas, Greek yogurt, honey (or maple syrup), egg, and vanilla until well combined.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in nuts or chocolate chips.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy your healthy banana muffins!
Protein-Packed Greek Yogurt Banana Muffins With Peanut Butter Swirl: Perfect For Post-Workout Snacks.

These Greek Yogurt Banana Muffins are a delicious and nutritious treat, perfect for a post-workout snack or a morning boost. They have a moist texture and a delightful flavor from the ripe bananas and creamy Greek yogurt. The addition of peanut butter swirl not only enhances the taste but also adds a protein punch, making them a guilt-free indulgence.
You’ll love how simple they are to make! Just mix the wet ingredients, combine with the dry, and bake. They’re great for meal prep, so you can enjoy a healthy snack throughout the week. These muffins are not just tasty but also a healthy way to satisfy your sweet tooth!
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the mashed bananas, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until well combined.
- In another bowl, whisk the whole wheat flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full. Drizzle some melted peanut butter on top of each muffin and swirl with a toothpick for a marbled effect.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool before transferring to a wire rack.
Greek Yogurt Banana Muffins With Dark Chocolate Chunks: A Rich And Indulgent Treat.

These Greek Yogurt Banana Muffins are a delightful blend of flavor and texture that you won’t be able to resist. The creamy Greek yogurt adds moisture and richness, while ripe bananas lend natural sweetness. With chunks of dark chocolate melted throughout, each bite is a little piece of heaven. Best of all, they are easy to whip up, making them perfect for a quick breakfast or snack anytime.
Not only do these muffins taste amazing, but they also offer a healthier option compared to traditional muffins. Packed with protein thanks to the yogurt, they fit right into the category of Heart Healthy Breakfast Muffins. You can enjoy these Banana Muffins With Greek Yogurt guilt-free, knowing that they’re a delicious and nutritious choice.
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup Greek yogurt
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the mashed bananas, Greek yogurt, honey or maple syrup, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the dark chocolate chunks until evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Healthy Greek Yogurt Banana Muffins With Oats: Great For A Wholesome Breakfast On The Go.

These Healthy Greek Yogurt Banana Muffins are a fantastic way to start your day! They are soft, flavorful, and packed with nutrients. The combination of ripe bananas and Greek yogurt makes them moist and delicious, while oats add a hearty texture that will keep you feeling full. Plus, they’re easy to whip up, making them perfect for busy mornings when you need a wholesome breakfast on the go.
With a delightful sweetness from the bananas and a hint of nuttiness from the oats, these muffins are not just tasty; they’re also a great source of protein. Whether you’re rushing out the door or enjoying a quiet moment at home, these Greek Yogurt Banana Oat Muffins will satisfy your cravings without any guilt!
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), egg, and vanilla extract. Mix well until smooth.
- In a separate bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- If desired, fold in walnuts or chocolate chips for added flavor.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Greek Yogurt Banana Muffins With Blueberries And Lemon Zest: A Bright And Fruity Combination.

Greek Yogurt Banana Muffins are a delightful treat that combines the sweetness of ripe bananas with the tartness of blueberries and a hint of lemon zest. These muffins are not only delicious but also healthy, making them a perfect choice for breakfast or a midday snack. The yogurt adds moisture and protein, creating a soft and tender crumb without the need for oil, making them a fantastic option for those looking for oil-free banana muffins.
With this simple recipe, you can whip up a batch of these yogurt banana muffins in no time. The bright flavors of blueberry and lemon complement the banana beautifully, creating a muffin that’s both fruity and refreshing. Whether you’re packing them for a lunchbox or serving them at brunch, these muffins are sure to be a hit!
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), egg, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries and lemon zest.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Greek Yogurt Banana Muffins With A Streusel Topping: Add A Sweet, Crunchy Topping For Texture.

These Greek Yogurt Banana Muffins are a delightful twist on a classic favorite. They bring together the natural sweetness of ripe bananas and the creamy texture of Greek yogurt, making each muffin moist and fluffy. With the added crunch of a streusel topping, these muffins are not only tasty but also visually appealing, perfect for breakfast or a snack.
Making these muffins is simple and quick, perfect for those busy mornings or lazy weekends. The combination of Greek yogurt adds a protein boost, ensuring that these Banana Muffins With Greek Yogurt are both satisfying and nutritious. Enjoy them warm with a cup of coffee or tea!
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 2 tablespoons cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- For the streusel topping, mix the rolled oats, brown sugar, and cubed cold butter in a small bowl until crumbly.
- Scoop the batter into the muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool on a wire rack before serving. Enjoy your healthy and delicious Greek Yogurt Banana Muffins!
Mini Greek Yogurt Banana Muffins For Kids’ Lunchboxes: Bite-Sized And Kid-Approved.

These Mini Greek Yogurt Banana Muffins are the perfect treat for kids’ lunchboxes! They are moist, flavorful, and packed with nutrition, making them a great choice for a healthy snack. The combination of ripe bananas and creamy Greek yogurt not only enhances the flavor but also adds a protein boost that kids need for energy throughout the day.
Simple to make, these muffins come together in just a few steps. They are light and fluffy, with a touch of sweetness that kids love. Plus, they are great for meal prep—just bake a batch and store them for the week. Your little ones will be excited to find these delicious bites in their lunchboxes!
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole wheat flour
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or spray with cooking oil.
- In a large bowl, mix together the mashed bananas, Greek yogurt, honey (or maple syrup), applesauce, egg, and vanilla extract until well combined.
- Add the baking powder, baking soda, salt, flour, and cinnamon (if using) to the wet ingredients. Mix until just combined, being careful not to overmix.
- If desired, fold in chocolate chips or nuts for added texture and flavor.
- Divide the batter evenly among the mini muffin cups, filling each about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Gluten-Free Greek Yogurt Banana Muffins With Almond Flour: A Perfect Option For Dietary Needs.

These gluten-free Greek yogurt banana muffins are not only delicious but also easy to make! They combine ripe bananas with creamy Greek yogurt, delivering a moist, fluffy texture that will keep you coming back for more. The use of almond flour adds a nutty flavor and makes them perfect for those with dietary restrictions.
The muffins are subtly sweet and have a delightful banana taste, making them a great snack or breakfast option. With just a few ingredients, you can whip up a batch in no time, making them a fantastic choice for busy mornings or afternoon treats.
Ingredients
- 2 ripe bananas, mashed
- 1 cup almond flour
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Stir until well mixed.
- Add in the almond flour, baking soda, and salt. Mix until just combined. If desired, fold in nuts or chocolate chips.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Greek Yogurt Banana Muffins With Chia Seeds For Added Fiber: A Nutritious Twist To Start Your Day.

These Greek yogurt banana muffins are a delightful way to start your morning. They are soft, moist, and bursting with banana flavor. The addition of Greek yogurt not only gives them a luscious texture but also packs in extra protein, making these muffins a healthy choice. Plus, they’re simple to whip up, perfect for a quick breakfast or a snack on the go.
With chia seeds sprinkled in, these muffins offer a boost of fiber and omega-3 fatty acids. Whether you enjoy them fresh out of the oven or as a grab-and-go option, these banana muffins with Greek yogurt are sure to please. Get ready to enjoy a heart-healthy breakfast with a recipe that’s easy to follow!
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons chia seeds
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the mashed bananas, Greek yogurt, honey (or maple syrup), and vanilla extract until well combined.
- In another bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, chia seeds, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool slightly before transferring to a wire rack to cool completely. Enjoy your healthy Greek yogurt banana muffins!
Greek Yogurt Banana Muffins With Walnuts And Maple Drizzle: A Cozy, Fall-Inspired Flavor Combo.

These Greek yogurt banana muffins are a delightful treat, perfect for those cozy fall mornings. The blend of ripe bananas, crunchy walnuts, and a hint of maple syrup creates a comforting flavor that warms your heart with every bite. Plus, using Greek yogurt not only adds moisture but also packs a protein punch, making these muffins a great choice for a healthy breakfast or snack.
Simple to prepare, these muffins come together easily with just a few ingredients. They’re oil-free and can be classified as heart healthy, which makes them an excellent option for anyone looking to enjoy a tasty breakfast without the guilt. The addition of the maple drizzle not only enhances the flavor but also adds a lovely touch of sweetness that pairs perfectly with the nuttiness of the walnuts.
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/4 cup maple syrup (for drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Stir until well combined.
- In another bowl, whisk together the whole wheat flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts, being careful not to overmix.
- Pour the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack. Drizzle with maple syrup before serving.
