Moist Greek Yogurt Banana Muffins Recipe for Tender Muffins

Greek Yogurt Banana Muffins are tender, lightly sweet, and satisfyingly nutty. Ready in just one bowl and about 25 minutes total, they offer minimal prep, minimal cleanup, and maximum flavor.

baked greek yogurt banana muffins baked in parchment liners arranged in a 6 muffin muffin tin with pecans, cinnamon sticks, and bananas surrounding.

Healthy Banana Muffins

Why add Greek yogurt to muffins? Greek yogurt keeps the crumb moist and tender without relying on extra oil, adds a subtle tang that balances sweetness, and contributes additional protein for longer-lasting satisfaction.

These Greek Yogurt Banana Muffins are light, fluffy, and perfectly sweet. Ripe banana, warm cinnamon, and crunchy walnuts create the same comforting profile as classic banana nut bread but in a portable muffin form.

They come together quickly—about 15 minutes of hands-on time and one mixing bowl—making them ideal for brunch or for prepping breakfasts and snacks for the week.

Recipe Ingredients

ingredients for greek yogurt banana muffins in individual bowls.

Banana – Provides flavor and moisture. Use ripe bananas for best sweetness.
Greek yogurt – Keeps muffins moist, adds protein, and a slight tang. Vanilla or plain both work.
Protein powder (optional) – A scoop of vanilla protein powder is included in this version; omit it and add 1 tablespoon extra flour if you prefer.
All-purpose flour – The main structure for the muffins. If using a gluten-free 1:1 blend, reduce the flour slightly because GF blends can be drier.
Honey roasted walnuts – Chopped walnuts add texture and flavor. Substitute other nuts, chocolate chips, or dried fruit as desired.

See the recipe card below for exact measurements.

How to Make This Recipe

slices of butter and sugar in white mixing bowl beside bananas. — Step 1

1. Preheat the oven to 350°F. In a mixing bowl, cream room-temperature light butter and cane sugar with an electric hand mixer until combined.

butter, sugar, and mashed banana in white mixing bowl. — Step 2

2. Add two large ripe bananas and beat until incorporated.

wet ingredients for greek yogurt banana muffins in white mixing bowl before mixing. — Step 3

3. Add eggs, Greek yogurt, and vanilla extract. Beat until the mixture is uniform.

wet ingredients for greek yogurt banana muffins mixed in white mixing bowl with flour and cinnamon added on top. — Step 4

4. Add the dry ingredients (protein powder if using, all-purpose flour, salt, baking powder, baking soda, and ground cinnamon) and mix until combined. Do not overmix.

greek yogurt banana muffin batter in mixed in white mixing bowl with chopped nuts added on top. — Step 5

5. Fold in the chopped honey roasted walnuts (or your chosen add-in).

muffin tin lined with parchment cupcake liners filled with greek yogurt banana muffin batter. — Step 6

6. Line a 12-muffin tin with liners and lightly grease. Fill each liner about 3/4 full—use a cookie scooper for even portions.

7. Bake 16–19 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so check near the shorter end of the range.

Recipe FAQs

How do you store these muffins?

Let muffins cool completely, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cooled muffins in a freezer-safe bag or container for up to 3 months.

Can I make these nut free?

Yes. Omit the walnuts or replace them with chocolate chips, blueberries, or granola for texture without nuts.

Do I have to use all-purpose flour?

This recipe was developed with all-purpose flour. Gluten-free 1:1 blends should work with slight adjustments (use a little less), but almond flour is not recommended as it can produce dense, sunken muffins.

Do I need muffin liners?

Liners simplify cleanup. Silicone liners prevent sticking; paper liners should be sprayed lightly with cooking spray. If not using liners, grease the pan well.

greek yogurt banana muffin in parchment liner in silver baking tin with additional muffins and pecans in background.

More Recipes You’ll Love

If you enjoy this recipe, please rate it in the recipe card and leave a comment. Your feedback is appreciated!

Greek Yogurt Banana Muffins

Prep
5

Cook
18

Total
25

Servings
12

Greek Yogurt Banana Muffins are tender, lightly sweet, and nutty—ready in one bowl in about 25 minutes.

Equipment

Mixing Bowl
Electric hand mixer
Measuring cups and spoons
Cookie scooper
Silicone or paper muffin liners
Muffin tin

Ingredients

1/2 cup white sugar
1/4 cup light butter, room temperature
2/3 cup mashed banana (~2 large bananas)
3/4 cup vanilla Greek yogurt
2 eggs
1 scoop vanilla protein powder (optional)
1 1/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp honey roasted walnuts, chopped

Instructions

Preheat the oven to 350°F.
In a mixing bowl, cream room-temperature light butter and cane sugar until combined.
Add mashed bananas and beat until blended.
Stir in eggs, Greek yogurt, and vanilla until uniform.
Add dry ingredients (protein powder if using, flour, salt, baking powder, baking soda, and cinnamon) and mix until just combined.
Fold in chopped walnuts or your choice of add-ins.
Line a 12-muffin tin with liners, fill each about 3/4 full, and bake 16–19 minutes until a toothpick comes out clean.

Nutrition

Serving: 1 muffin
| Calories: 149
| Carbohydrates: 24 g
| Protein: 5 g

Notes

Fill each muffin cup three-quarters full so the muffins rise evenly; overfilling can cause overflow. If needed, you can make up to 15 smaller muffins from this batter.

To store, cool completely and refrigerate in an airtight container for up to 5 days, or freeze for longer storage.

Looking for this in MyFitnessPal?

Search “A Paige Of Positivity” and look for GREEK YOGURT BANANA BREAD for calorie and nutrition details. For the most accurate results, enter each ingredient into your MyFitnessPal food diary.

I’d love to hear your feedback in the comments below. If you try this recipe, let me know what you enjoyed or any tweaks you made!