Greek Yogurt Banana Muffins are ultra moist and have the most delicious light and fluffy texture. These muffins are a family favorite you will make again and again!

Why we love these Greek Yogurt Banana Muffins

Perfectly moist: Greek yogurt adds the most delicious moist and fluffy texture to these banana muffins.
Easy to make: no fancy ingredients needed, this recipe is a great way to use up pantry staples.
Store well: we love to make a double batch of these and freeze extras for later.
Made with lighter ingredients: these muffins are lower in sugar and butter and have a nice protein boost from the Greek yogurt!

These banana muffins were inspired by my reader favorite Greek Yogurt Banana Bread. I was on a mission to create a perfectly moist and lightly sweet banana bread using Greek yogurt. I adapted that recipe to make the perfect yogurt banana muffins!

I love baking with yogurt because it gives the most fantastic fluffy texture while adding nutrition too!

Greek Yogurt Banana Bread

Ingredients and Notes

All-purpose flour
Baking soda and salt
Greek yogurt: You will need plain unsweetened Greek yogurt for this recipe. You can see the one I like to use in the ingredients photo below.
Bananas: the riper the better! Browned and spotted bananas are best for baking banana muffins. The uglier the better!
Butter: we used unsalted butter, but salted would be fine to use too, you just may want to cut the added salt amount in half.
Eggs
Vanilla extract
Brown sugar
Semi-sweet chocolate chips: we used semi-sweet, but dark chocolate chips would be delicious too!

ingredients to make greek yogurt banana muffins

How to make Greek yogurt banana muffins

Step 1: Whisk together the dry ingredients in a mixing bowl: salt, baking soda, and all-purpose flour.

Step 2: In a separate mixing bowl, whisk together the wet ingredients: Greek yogurt, mashed banana, melted butter, eggs, vanilla extract, and brown sugar.

Step 3: Add the dry ingredients to the wet and mix until just combined using a rubber spatula.

Recipe Tip

It’s important when making these muffins not to over mix the batter as it can cause a denser and dryer texture. Mix the dry ingredients in until just combined for best results.

Step 4: Fold the semi-sweet chocolate chips into the batter.

Step 5: Line a muffin tin with parchment paper muffin liners, or spray the tins well with nonstick cooking spray.

I like using parchment liners as nothing will stick to them and they make for easier cleanup!

Step 6: Distribute the batter evenly into the muffin cups, filling each one ⅔ of the way full. Top with more additional chocolate chips on top. The recipe will make 17 muffins.

Step 7: Bake the Greek yogurt banana muffins at 350 degrees for 18-22 minutes, or until a toothpick inserted comes out clean.

adding the dry ingredients to the wet ingredients

How to store

Leftover muffins can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.

Recipe Substitutions

Butter: Substitute the butter for melted coconut oil.
Yogurt: low fat Greek yogurt will also work in this recipe.
Chocolate Chips: substitute the semi-sweet chocolate chips for dark chocolate chips or chunks.
Banana Nut: Make banana nut chocolate chip muffins by adding 1/2 cup each of chocolate chips and chopped walnuts or pecans.