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Banana Greek Yogurt Mini Muffins on a cutting board with mini chocolate chips in a white bowl and bananas and a checkered bowl next to it.

Banana Greek Yogurt Mini Muffins

These Banana Greek Yogurt Muffins are a healthy, protein-packed snack made with ripe bananas and Greek yogurt, perfect for busy mornings or lunchboxes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 36 muffins
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • ½ cup plain or vanilla Greek yogurt
  • ¼ cup honey or maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon optional
  • ¼ cup melted butter
  • ¼ cup mini chocolate chips or chopped nuts optional

Method
 

  1. 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.
  2. n a large bowl, mash bananas until smooth. Stir in Greek yogurt, honey (or maple syrup), egg, and vanilla extract.
  3. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (if using).
  4. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  5. Stir in melted butter, then fold in chocolate chips or nuts if using.
  6. Fill muffin tin about ¾ full.
  7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.