Ingredient Notes

Here's what you'll need to make this healthy banana yogurt muffin recipe:

Two ripe bananas, egg, flour, Greek yogurt, mini chocolate chips, sugar and stevia blend, cinnamon, baking powder, baking soda, and salt on a cutting board.

Of special note:

Ripe bananas - Bananas are the star of this recipe and naturally sweeten the muffins, so less sugar is needed.

White whole wheat flour or whole wheat pastry flour works well in this recipe and results in moist and tender muffins. Another option is a half-and-half combination of unbleached all-purpose flour and whole wheat flour.

Sweetener - You can use all sugar, a sugar alternative like stevia or erythritol, or a combination of the two, which I do.

Non-fat Greek yogurt - Whole milk yogurt may make the muffins too wet,

Chocolate chips or walnuts - For the best distribution, use mini chocolate chips and use stevia-sweetened chips to keep down the carb count.

Do you have leftover mashed banana? Use it to make banana oatmeal raisin cookies!

Please refer to the recipe card below for the full ingredient list and detailed instructions.

How to Make Greek Yogurt Banana Muffins

Follow these steps to make the best banana muffins with Greek yogurt:

Bananas being mashed with a fork in an orange bowl.

Step 1

Mash bananas in a small bowl with a fork. Leave it a little chunky for a burst of banana flavor in the muffin. Measure the amount needed and reserve the excess for something else.

Whisked egg and Greek yogurt mixture being poured into a bowl with the dry ingredients for banana muffins.

Step 2

Combine flour, sweetener, salt, cinnamon, baking powder, and baking soda in a large bowl. Combine whisked egg and Greek yogurt in a separate bowl and stir to combine with the dry mixture.

Mashed bananas being stirred into the dry mixture with a spatula.

Step 3

Add mashed banana and mix with a spatula until combined. Don't over-mix.

Storage

Countertop: Store Greek yogurt banana muffins you will use in the next 3-4 days in an airtight container on the countertop at room temperature. Line the container with a paper towel and arrange the muffins in a single layer for best results. Place another paper towel on top. The paper towel will absorb excess moisture as the muffins settle, so you won't have soggy muffins.

Freezer: Cool the muffins completely, and individually wrap each in plastic wrap. Store them in an airtight plastic bag or container for about 2 months.

📋 Recipe

Ingredient Notes