Need a quick, healthy muffin recipe that still delivers on flavour and texture? These Greek Yogurt Banana Muffins are soft, fluffy, naturally sweetened with ripe bananas, and come together in just 30 minutes!
If you enjoy wholesome muffin recipes like my Apple Crumble Muffins or Healthy Chocolate Banana Muffins, this one’s sure to be a new go-to.
These banana and yogurt muffins are a little lighter than your usual bakery-style muffins, thanks to the addition of creamy Greek yogurt which helps create that perfect soft and tender crumb without the need for oil. Ripe bananas provide natural sweetness and moisture, making this a great way to use up those overripe bananas in your fruit bowl.
They’re freezer-friendly, easy to customise, and just as good freshly baked as they are defrosted from the freezer (perfect for those busy mornings!).
If you're a muffin lover like me, don’t forget to check out my Easy Blueberry Muffins or Biscoff Muffins for more ideas.
Why You’re Going To Love This Recipe
- Ready in 30 minutes – Quick to prep, quick to bake, and even quicker to disappear!
- Naturally sweetened – Ripe bananas add natural sweetness and cut back on added sugar.
- Moist and fluffy – Greek yogurt gives these muffins the perfect light and tender texture.
- Lunchbox-friendly – Nut-free and freezable, so they’re perfect for school or work snacks.
- One-bowl recipe – Less mess, fewer dishes, and super easy to whip up.
Jump to:
Muffin Ingredients
These healthy banana muffins are made with everyday ingredients you probably already have on hand – no special shopping trip required!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter – Make sure it’s softened to room temperature so it creams properly with the sugars.
- Caster sugar & brown sugar – The combo gives the perfect balance of sweetness and a slight caramel flavour.
- Bananas – The spottier the better! Overripe bananas add natural sweetness and moisture.
- Greek yogurt – Use full-fat Greek yogurt for best results. It keeps the muffins super moist and fluffy.
Variations
- Gluten-free – Swap plain flour for a good-quality gluten-free flour blend.
- Dairy-free – Use dairy-free yogurt and replace butter with a dairy-free spread or margarine.
- Add-ins – Stir through chocolate chips, blueberries, or a sprinkle of cinnamon for a fun twist.
- Mini muffins – Use a mini muffin tin and reduce the baking time to around 10–12 minutes.
How To Make Greek Yoghurt Banana Muffins
You’ll have these healthy muffins ready in no time! Just follow these simple instructions and step-by-step photos.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Sift the plain flour, baking powder, bicarbonate soda and salt into a medium bowl. Stir them gently to combine, then set aside.
- Step 2: In a separate large mixing bowl, use electric beaters (or a stand mixer) to beat the softened butter with both the caster sugar and brown sugar until the mixture is pale and creamy.
- Step 3: Crack in the eggs one at a time, beating well after each addition until everything is nicely blended.
- Step 4: Add the mashed bananas, vanilla extract and Greek yogurt to the large bowl. Beat briefly until the banana mixture is smooth and creamy.
- Step 5: Add the sifted flour mixture to the wet ingredients and gently fold through until the muffin batter is just combined.
- Step 6: Spoon the batter into your prepared muffin liners, filling each one about two-thirds full.
Top each muffin with a thin slice of banana and a sprinkle of raw sugar.
Bake for 15-20 minutes.
Top Tip
Top each muffin with a banana slice and a sprinkle of raw sugar before baking for that irresistible, golden café-style crunch.
Recipe Tips
- Use overripe bananas – They bring the best natural sweetness and moist texture.
- Don’t overmix – A few lumps are fine. Overmixing will lead to tough muffins.
- Test doneness – They’re ready when golden and a skewer inserted comes out clean.
- Cool before storing – Let muffins cool completely before storing to prevent sogginess.
- Room temp storage – Store in an airtight container at room temp for 2–3 days.
- Fridge – Store in the fridge for 3–4 days. Bring to room temp before serving.
- Freeze – Cool completely, then freeze in a container with baking paper between layers. Thaw at room temp or microwave briefly.
Greek Yoghurt Banana Muffins FAQs
Yes – a plain natural or vanilla yoghurt will work fine if you don’t have Greek yogurt on hand.
You can use all caster sugar, but brown sugar adds lovely moisture and a hint of caramel flavour.
Yes! Just spoon the batter into a mini muffin tray and reduce the baking time to around 10–12 minutes. Keep an eye on them—they’ll be done when golden and springy on top.
More Muffin Recipes
These Greek Yogurt Banana Muffins are a timeless classic – simple, nourishing, and always a family favourite.
Whether you're making muffins to pop into lunchboxes, serve for afternoon tea, or stock your freezer with snack-ready options, muffins are sure to become a favourite in your kitchen too!
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Greek Yogurt Banana Muffins
Ingredients
- 280 g (2 cups) plain flour
- 1 ½ teaspoon baking powder
- ½ teaspoon bicarbonate soda
- pinch salt
- 60 g butter softened to room temperature
- 110 g (½ cup) caster sugar
- 50 g (¼ cup) brown sugar
- 2 eggs room temperature
- 3 bananas mashed, ripe
- 2 teaspoon vanilla extract
- 285 g (1 cup) greek yogurt
Optional (For Decorating)
- 1 extra banana sliced
- raw sugar for sprinkling
Instructions
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 x 12-hole muffin trays with paper liners and set aside.
- Sift the flour, baking powder, bicarbonate soda and salt into a bowl and set aside.If using a Thermomix: Place the flour, baking powder, bi-carb soda and salt into the Thermomix bowl and sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
- In a separate bowl, beat the butter, caster sugar and brown sugar until creamy.If using a Thermomix: Place the butter, caster sugar and brown sugar into the Thermomix bowl and cream for 30 seconds, Speed 4. Scrape down the sides and repeat for a further 20 seconds.
- Add the eggs, one at a time, and continue to beat until well combined.If using a Thermomix: Reduce to Speed 3 and with the blades turning, add the eggs, one at a time, and continue to mix until well combined.
- Add the mashed bananas, vanilla extract and greek yogurt and beat until combined.If using a Thermomix: Add the mashed bananas, vanilla extract and Greek yogurt and mix for 20 seconds on Speed 5.
- Add the reserved dry ingredients and fold through until just combined.If using a Thermomix: Add the reserved dry ingredients and mix for 5 seconds on Speed 4, or until just combined.
- Divide the mixture equally between the muffin holes filling to two-thirds full (this recipe will make approximately 16-18 muffins). Optional: Add one thin slice of banana to the top of each muffin. Sprinkle with raw sugar.
- Cook for 15-20 minutes or until the tops are golden.
- Remove from the oven and allow to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use overripe bananas – They bring the best natural sweetness and moist texture.
- Don’t overmix – A few lumps are fine. Overmixing will lead to tough muffins.
- Test doneness – They’re ready when golden and a skewer inserted comes out clean.
- Cool before storing – Let muffins cool completely before storing to prevent sogginess.
- Room temp storage – Store in an airtight container at room temp for 2–3 days.
- Fridge – Store in the fridge for 3–4 days. Bring to room temp before serving.
- Freeze – Cool completely, then freeze in a container with baking paper between layers. Thaw at room temp or microwave briefly.
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