Need a quick, healthy snack the whole family will love? These Banana Greek Yogurt Muffins are soft, naturally sweet, and packed with protein—perfect for busy mornings, lunchboxes, or a guilt-free treat!
As a busy mama, I am always trying to come up with snacks that are nourishing for my boys. These muffins came to life because I wanted to add some protein into a treat I knew they would eat and I knew they needed to be naturally sweetened. I love creating homemade snacks for my family because I can make sure they have no unnecessary additives or refined sugars.
These muffins are soft, not overly sweet, and packed with such wholesome ingredients. Kids and adults will both love them. They are super quick to throw together with ingredients you already have in your pantry and you can make them your own with whatever mix-in your heart desires. I love doubling the recipe and freezing them so I always have a healthy snack on hand!
Why You’ll Love These Banana Greek Yogurt Mini Muffins
Quick and Easy: These muffins take less than 30 minutes to make. So whip them up on a busy morning or for a last minute snack prep.
Healthier ingredients: This recipe uses wholesome and real ingredients that you probably already have in your pantry.
Kid-friendly: Their mini size makes them perfect for little hands, and they’re naturally sweet enough to satisfy picky eaters. My kids gobble them up before I can get them out of the muffin pan.
Versatile: This recipe is easy to customize to your liking. Add in chocolate chips, nuts, or fruit to make it your own.
Ingredients Breakdown
Bananas: The star ingredient! They add the perfect sweetness and moisture.
Greek Yogurt (Plain or Vanilla): Adds extra protein and keeps the muffins soft.
Honey or Maple Syrup: A natural sweeter for a healthier touch.
Egg: Helps bind the ingredients together.
Vanilla Extract: Enhances the flavor.
All-Purpose Flour: The base for light and fluffy muffins.
Baking Powder & Baking Soda: Helps makes sure the muffins rise perfectly.
Salt: Balances out all the flavors.
Cinnamon (Optional): Adds a warmth to the muffins.
Melted Butter: Brings a richness and adds to the texture.
Mini Chocolate Chips or Chopped Nuts (Optional): A fun mix-in for even more flavor!
Tools
- Silicone Mini Muffin Pan
- Whisk
- Bowl
- Cookie Scoop
How to Make Banana Greek Yogurt Mini Muffins
1. Preheat Your Oven
Preheat your oven to 350°F (175°C). Use a silicone mini muffin pan if you have one but if you don’t make sure to line a mini muffin tin with paper liners or grease the tin with butter.
2. Mix the Wet Ingredients
In a large bowl, mash the ripe bananas until they are smooth. Mix in the Greek Yogurt, honey or maple syrup, egg, and vanilla extract until well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt and cinnamon (if using).
4. Fold the Wet and Dry Ingredients Together
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix your batter. This can cause the muffins to be dense.
5. Add Butter and Mix-ins
Stir in the melted butter till it is well incorporated. If you want to add chocolate chips or nuts, fold them into the batter now.
6. Spoon the Batter
Spoon the batter into a mini muffin tin, filling each cup about 3/4 of the way full. I like to use a cookie scoop for this.
7. Bake the Muffins
Bake the muffins for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy
Let the muffins cool in the pan for a few minutes and then transfer them to a wire rack to cool completely. Then enjoy!
Tips for Perfect Mini Muffins Every Time
- Make sure you use ripe bananas. The riper the banana, the sweeter your muffins will be.
- Don’t overmix the batter. This can cause dense and tough muffins.
- Add in chocolate chips, nuts, or dried fruit for extra flavor.
- If you want a sweeter muffin add a little more honey or maple syrup.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes! You can substitute whole wheat flour, but the muffins may be slightly denser. For a lighter texture, try using half whole wheat and half all-purpose flour.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze them for up to 3 months.
Can I make these muffins dairy-free?
Absolutely! Swap the Greek yogurt for a dairy-free alternative like coconut yogurt and use melted coconut oil instead of butter.
How can I make these muffins even healthier?
For a healthier twist, use whole wheat flour, reduce the sweetener slightly, and add mix-ins like flaxseeds or chopped nuts for extra nutrients!
Serving Suggestions
Put these mini muffins in the kids lunchbox for a healthier treat, pair them with a cold glass of milk or nourishing hot chocolate before bed, or enjoy them on a snack plate for a mid-afternoon delight.
If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!
Banana Greek Yogurt Mini Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C). Use a silicone muffin pan or line a mini muffin tin with paper liners or grease with butter.
- n a large bowl, mash bananas until smooth. Stir in Greek yogurt, honey (or maple syrup), egg, and vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Stir in melted butter, then fold in chocolate chips or nuts if using.
- Fill muffin tin about ¾ full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the tin for a few minutes, then transfer to a wire rack.
Notes
- Use ripe bananas for natural sweetness and flavor.
- Avoid overmixing to keep muffins soft and fluffy.
- Freeze for later: Store in an airtight container and microwave for 20-30 seconds when ready to eat.
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