We’ve all been there – spotting those overripe bananas on the counter that are just a little too brown to eat but perfect for baking. Last weekend, I found myself in exactly this situation and decided it was the perfect opportunity to whip up something delicious but still relatively healthy. These Greek yogurt banana muffins have become my go-to recipe whenever I need to rescue those bananas from the compost bin!
What makes these muffins special is the addition of Greek yogurt, which adds protein while keeping them incredibly moist without needing tons of oil. I love making a batch on Sunday and enjoying it for quick breakfasts or afternoon snacks throughout the week. The chocolate chips and pistachios on top are optional but highly recommended – they add the perfect touch of indulgence and crunch to these fluffy muffins. Trust me, you’re going to want to make these on repeat!
Making Greek Yogurt Banana Muffins
These muffins come together quickly, making them perfect for busy mornings or weekend baking sessions. The key to getting the best flavor is using a really ripe banana—those spotty, almost-too-far-gone ones have the most natural sweetness and banana flavor.
First, you’ll mix your dry ingredients in one bowl—the flour, sweetener, salt, and baking soda. I like using a monk fruit sweetener blend to keep the sugar content lower, but regular sugar works perfectly, too. In another bowl, mash your ripe banana until it’s smooth, then add the egg, Greek yogurt, vanilla, and avocado oil. The avocado oil is neutral-tasting, but you could substitute melted coconut oil or even olive oil if you prefer.
When you combine the wet and dry ingredients, remember the golden rule of muffin-making: mix until just combined. Overmixing will develop the gluten in the flour and make your muffins tough instead of tender. A few small lumps in the batter are actually good!
I like to use a cookie scoop to divide the batter evenly between the muffin cups, ensuring they all bake at the same rate. Before popping them in the oven, sprinkle some chocolate chips and chopped pistachios on them. The chocolate gets melty, and the pistachios toast up beautifully while adding a gorgeous green color contrast.
These muffins bake up in just about 20 minutes, and your kitchen will smell amazing! Let them cool slightly before removing from the pan, and store any leftovers in an airtight container in the fridge for up to 5 days. A quick 10-second zap in the microwave brings them back to that fresh-baked texture. Enjoy!
Greek Yogurt Banana Muffins
Equipment
- Mixing Bowls
- Muffin Pan
Ingredients
- 3/4 cup flour
- 1/4 cup sugar or substitute I use Splenda monk fruit sweetener
- 1 ripe banana mashed
- Pinch of salt
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup Greek yogurt
- 1 tsp vanilla
- 1 tbsp avocado oil
- 2 tbsp chocolate chips optional, for topping
- 2 tbsp chopped pistachios optional, for topping
Instructions
- Preheat the oven to 350°F. Line your muffin tin with paper liners or spray well to prevent sticking.
- In a medium bowl, combine flour, sugar, salt, and baking soda. Mix well and set aside.
- In another bowl, mash the banana until smooth. Add egg, Greek yogurt, vanilla, and avocado oil, then mix well until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix – a few small lumps are fine.
- Evenly divide the batter between 8 muffin cups.
- If desired, sprinkle chocolate chips and chopped pistachios on top of each muffin.
- Bake for 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- Store leftovers in an airtight container in the fridge for up to 5 days. Microwave for a few seconds before eating for the best texture. Enjoy!
