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Healthy Greek yogurt banana muffins with chocolate chips are a protein-packed snack or breakfast and a great way to use overripe bananas.

Next time you have two lonely bananas sitting on your counter past their prime, don't toss them. Smile at your good fortune!
Use them to make this easy recipe for banana muffins with Greek yogurt. The riper the bananas, the sweeter the result!
Sometimes, I anticipate their fate and prepare a jar with the dry ingredients in advance. Since the same base muffin recipe is used for zucchini yogurt muffins and pumpkin yogurt muffins, I know I'll have options.
Then I wait!
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Ingredient Notes
Here's what you'll need to make this healthy banana yogurt muffin recipe:
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 list of ingredients and detailed instructions.
How to Make Greek Yogurt Banana Muffins
Follow these steps to make the best banana muffins with Greek yogurt:
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.
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.
Step 3
Add mashed banana and mix with a spatula until combined. Don't over-mix.
Step 4
Fold in chocolate chips or walnuts.
Step 5
Line a muffin tin with cupcake liners and spritz with cooking spray. Fill each well about ⅔ full.
Step 6
Bake for 20-25 minutes or until the muffins are firm and lightly browned on the top. Allow the muffins to cool for 5 minutes, and then remove them to a wire rack to cool further. Sometimes the tops flatten a bit, but they still taste fantastic!
Top Tips
- Generously coat the muffin tin wells and paper liners with non-stick cooking spray!
- Allow the muffins to cool in the pan for around 5 minutes before transferring them to a cooling rack. Leaving them in the pan for too long can cause them to become soggy from the steam.
Breakfast Ideas
I like to pair chia seed pudding with Greek yogurt with these healthy banana muffins. You can prepare both ahead of time and enjoy a quick and easy breakfast all week long.
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.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Healthy Greek Yogurt Banana Muffins
Ingredients
- 2 cups mashed bananas about two ripe bananas
- 2 eggs beaten
- ½ cup non-fat Greek yogurt
- 1 ½ cups white whole wheat flour or whole wheat pastry flour
- ⅓ cup Stevia Blend or ⅓ cup sugar
- ⅓ cup sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup chocolate chips, stevia sweetened or walnuts
Instructions
- Preheat oven to 350°F.
- 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 rest for something else. Set aside.
- Combine flour, sweeteners, baking powder, baking soda, salt, and cinnamon in a large bowl and set aside.
- Whisk the egg and Greek yogurt together in a separate bowl.
- Stir the whisked egg mixture and mashed bananas into the dry ingredients. Don't over-mix.
- Fold in chocolate chips into the wet ingredients.
- Line a muffin tin with cupcake liners and spritz with cooking spray. Fill each well about ⅔ full.
- Bake for 20-25 minutes or until the muffins are firm and lightly browned on the top.
- Allow the muffins to cool for 5 minutes, and then remove them to a wire rack to cool further. Sometimes the tops flatten a bit, but they still taste fantastic!
Notes
- 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.
- Generously coat the muffin tin wells and paper liners with non-stick cooking spray!
- Allow the muffins to cool in the pan for around 5 minutes before transferring them to a cooling rack. Leaving them in the pan for too long can cause them to become soggy from the steam.
Lisa says
These were great I need a quick muffin mix for the kids for their lunch with no nuts I also had no chocolate chips and just put a tbsp of cocoa in, instead. Turned out great. Will make again,
Mary says
These are awesome! I want to give this recipe to my parents since my dad is on a more restricted diet. Can the salt be omitted entirely or is that detrimental to the recipe?
Marjory says
Thanks for your comment! If your dad is accustomed to a low-salt diet, then definitely cut it out or down.
Rosemary says
I love muffins, so when I saw this recipe I knew I had to try it, and they were so delicious, thanks for the recipe.
Marjory says
Your welcome. So glad you like it!
Liz says
I love banana muffins, especially with chocolate chips! These are perfect!
Marjory says
Thanks so much for your comment!
Amanda says
Just made these today and also added some frozen blueberries to the mix and they turned out great. The muffins are nice and moist and light. Will be making these again.
Marjory says
Awesome! Thank so much for sharing...you made my day! Blueberries are a wonderful addition!
Ginny McMeans says
These look so moist and delicious! Thanks and I think I will make chocolate and nuts!