Banana Yogurt Muffins and Little Banana Bread Loaf

How many banana bread and banana recipes does one person need? If you’re like me, more than thirty.

I don’t think it’s possible to have too many because there’s always a banana about to over-ripen.

Banana Yogurt Muffins and Little Banana Bread Loaf

I didn’t have a recipe for banana muffins and it was high time to post one. Well, I do have one for Banana Nut Muffins (vegan, gluten-free) but it’s from 2009 and life, cooking skills, and photography skills have changed dramatically since then and I was overdue for an update. Truthfully, most of my banana bread recipes can be made as muffins rather than loaves but I normally just bake loaves.

One reason I don’t make many muffins or cupcakes is because I find them to fussy to deal with. I’d rather bake a  whole loaf of bread or a whole cake, than individual muffins or cupcakes. Filling up the liners, trying to not drip batter all over the pan, and then decorating each individually is time-consuming and tedious. I like to slap it all in a big pan and be done, but I made an exception for these. I made them before I even knew it was National Banana Bread Day on February 23.

Banana Yogurt Muffins and Little Banana Bread Loaf

The beauty of the recipe is that it goes from ingredients-in-pantry to muffin-in-mouth in 30 minutes and your house smells ridiculously amazing for the rest of the day. Something about banana bread baking is just so comforting and is a sure-fire way to get the family racing into the kitchen. The batter is made in one bowl, by hand, which saves on dishes. I try not to spend my weekend mornings doing baking dishes.

And because I baked sprinkles right in, I didn’t have to worry about glazing, frosting, or decorating them, another time-saver. Although muffins don’t technically need to be decorated, cupcakes definitely do. No one wants a bald cupcake and even with muffins, usually they’re a little dry or boring and need a glaze to jazz them up.

Muffins are prone to dryness, which is a total deal-breaker, but I assure you these aren’t dry at all. Bananas do such a fabulous job of keeping batter moist and soft, and I also used Greek yogurt, another workhorse in the tenderizing and moistening department.

Banana Yogurt Muffins and Little Banana Bread Loaf

To make the muffins, add two-and-one-half bananas to a large mixing bowl. I used three bananas total; mashed 2 1/2 and the remaining half-banana is reserved, sliced and later garnishes the top of the little loaf before baking. I made 1 dozen muffins and a little loaf since I had a bit more batter than I had muffin pans or patience.

Mash bananas with a fork, and then an egg, sugars, yogurt, oil, vanilla, cinnamon, and whisk it all together. I used the new banana Low-Fat Chobani Greek Yogurt. I think they made it just so people could bake banana bread with it. It’s good on it’s own, but it’s tailor-made and perfect for baking. It helped boost the banana flavor of the muffins, but use what you can find.

Banana Yogurt Muffins and Little Banana Bread Loaf

Sour cream will work and if using it, consider adding an extra tablespoon or two of granulated sugar since the yogurt is sweetened. When you crack the seal on your yogurt or sour cream, if it has separated into a solid with water on top, pour off the water before adding the solid to the batter. That pure, thick, creamy yogurt or sour cream is what you’re really after.

I used oil rather than butter because nothing says soft and moist like an oil-based muffin, bread, or cake. I was going to add butter a bit of butter for flavor, but decided to omit it in an effort to keep things relatively healthy and it wasn’t missed at all.

Banana Yogurt Muffins and Little Banana Bread Loaf

Add the dry ingredients and fold them in until just combined, making sure to not overmix so you don’t create tough, rubbery muffins. The less you mix, the less you develop the gluten, which translates to softer and more delicate muffins. They’re not light and airy; the bananas, yogurt, and oil keep them dense, but they are soft, fluffy, and not tough in the least.

Pour the batter into a lined 12-cup muffin pan, filling each cup three-quarters full. The old rule of thumb about filling two-thirds full creates short, squat, and skimpy-looking muffins. For bigger, puffier, bakery-style muffins with a bigger muffin top, fill the cavity three-quarters full. If you overfill slightly, the worst that can happen is the batter rises while baking and the overage rests and bakes on the muffin pan. Hello muffin top.

Don’t you just want to rip that little mushroom cap right off? I created Muffin Top Bread so I could have a whole loaf that tastes like muffin tops so that I don’t have to dismember muffins.

Banana Yogurt Muffins and Little Banana Bread Loaf

I put a pinch of sprinkles in the center of each muffin before baking, which helps dress up the muffins so they don’t look bald and bare after baking. They also add a tiny bit of texture and sweetness, and if you have kids, eyes will light up. It’s a scant teaspoon well spent.

After filling the dozen liners, I had enough batter for probably 6 more muffins but I was muffin’ed out. I reached for my trusty 8-by-4-inch baking pan and poured in the remaining batter. I sliced the reserved half banana into thin rounds, placed them on the surface, and sprinkled away.

I baked the muffins at 350F for 20 minutes, and the loaf for 30 minutes, rotating pans once midway through baking. When done, the muffin tops and surface of the loaf should be set, springy to the touch, and a toothpick inserted will come out clean.

Banana Yogurt Muffins and Little Banana Bread Loaf

I served Strawberry Butter with them and it stellar. Strawberries, bananas, and sprinkles are a winning trifecta.

Browned Butter Buttermilk Banana Bread with Strawberry Butter

The muffins are about as sweet as regular banana bread and make for a healthier breakfast option. One cup of sugar spread over 12 muffins and a loaf of bread isn’t excessive in the least, and coupled with the yogurt, they’re on the healthier side. I’m sure you could veganize them by substituting a flax egg and using a soy-based yogurt. I’m sure you could use applesauce, whole wheat flour, and all sorts of other things to make them lighter, lower, healthier, and so forth. But I’d rather not. I loved them just as they were.

My husband loves muffins and isn’t really a cookie guy. What a shame. He loved these. They’re soft, tender, moist, and fluffy; thanks to the softening and moistening powers of yogurt and bananas. The crumb was dense and well-formed, so much so that when ripped in half, the halves wanted to stay hinged and I had to lightly tug to separate them, a true testament to the moistness.

Banana Yogurt Muffins and Little Banana Bread Loaf

I love the taste and sensation of little sprinkles in my teeth, especially in between a few chunkier bites of banana. I always mash my bananas with a fork and don’t over-mash so they stay a little chunkier and retain some texture.

The little loaf baked up adorably and I used it as the bread for mini peanut butter and jelly sandwiches. Why not.

I can never have too many recipes for banana bread. Or banana anything.

Banana Yogurt Muffins and Little Banana Bread Loaf

Banana Yogurt Muffins - Soft, easy, fluffy muffins made without butter and WITH Greek yogurt to keep them healthier & liter!

Print Print Recipe

Banana Yogurt Muffins and Little Banana Bread Loaf

These muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes and the muffins go from idea to mixing bowl to oven to mouth all in under 30 minutes. Because there's sprinkles baked right in, no need to bother with a glaze. The batter makes enough for 12 standard muffins plus 1 small 8x4 loaf, or bake as about 18 muffins. I like baking the extra batter as a loaf because it's easy to wrap it up and freeze for a rainy day.

Yield: 12 muffins & a little 8x4 loaf or 18 muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


1 to 1 1/4 cups mashed banana (3 medium/large ripe bananas)
1 large egg
6 ounces Greek yogurt (I used Lowfat banana Chobani, sour cream may be substituted))
1/2 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 to 2 teaspoons cinnamon, or to taste
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste
about 1/4 cup sprinkles, divided; optional but recommended


  1. Preheat oven to 350F, line a 12-count muffin pan with liners or spray with floured cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
  2. In a large mixing bowl, mash 2 1/2 of the 3 bananas, reserving half of one banana for garnishing the little loaf. Add the egg, yogurt (if using sour cream, add an additional 2 to 3 tablespoons granulated sugar to compensate because the yogurt is sweetened), oil, sugars, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
  3. Add the flour, baking powder, baking soda, optional salt, and mix until just combined; don't overmix or bread will be tough. Pour batter into prepared muffin pan, filling each of the 12 wells to three-quarters full (fill past the old two-thirds full rule to create domed and fuller muffins). Add 1 scant teaspoon (a generous pinch) of sprinkles to the center of each muffin. Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow muffins to cool in pan for 10 to 15 minutes before removing.
  4. With the remaining batter, either pour into prepared loaf pan, smoothing it lightly with a spatula; or make more muffins (I'd guess about 6 more). With the reserved half banana, slice into thin rounds, about 1/8th-inch thick, and lay the slices on the top surface of the bread. Liberally shake sprinkles over the top. Bake for about 28 to 30 minutes, or until tops is set, and a toothpick inserted in the center comest clean. Top of bread should feel springy to the touch when done. Allow muffins to cool in pan for about 15 minutes before removing.
  5. Muffins will keep in airtight container (or for the bread wrap it in plasticwrap and place inside a large ziplock) for up to 5 days, although are best enjoyed sooner rather than later. Consider freezing extra muffins or the loaf if you're not going to consume within a week. Optionally serve muffins or bread with Strawberry Butter

Related Recipes:

Banana Bread with Vanilla Browned Butter Glaze – My all-around favorite banana bread recipe. Vanilla is used four times in this straightforward, easy recipe that never lets me down. The banana bread turns out moist and perfect every time and the browned butter glazes pushes it over the edge. This is the most popular banana bread of all the varieties I have with readers

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Buttermilk and browned butter are combined to create this banana bread that’s fluffy, soft, moist, and packed with rich, nutty, and deep flavor. The top of the loaf stays smooth, shiny, dense and reminds me of a big muffin top

Blueberry Muffins with Raspberry Jam Swirls – The muffins are moist, soft, and have raspberry jam swirled throughout, creating a bounty of berry flavors

Banana Nut Muffins (vegan, gluten-free, soy-free) – Blast from the past, circa 2009. The recipe produces muffins that are dense, almost like a blondie or bar-cookie that’s baked in muffin cups. Full of rich flavor from the toasted and ground flax and cashews

Blueberry Streusel Muffins (vegan, GF) – More like little blueberry oat-cakes than muffins. Made in one bowl, no mixer required

Blueberry Yogurt Cake with Lemon Vanilla Glaze – The yogurt keeps this cake soft, springy, and spongy and the lemon glaze gives a wonderful pop of flavor

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – My favorite non-traditional banana bread and it’s what you’d get if banana bread met carrot cake. Full of bits of carrots, pineapple, raisins, yogurt and it’s moist and soft beyond words and more like cake than bread

Blueberry and Cream Cheese Muffin Top Bread – The bread tastes like one big muffin top and is more like a dense cake-meets-muffin-top than bread because it’s falling-apart soft, tender, and moist. It’s dense yet springy and bouncy, oozes blueberries, and there’s a cream cheese filling baked in

Chewy Sugar Sprinkles Cookies – Normally sugar cookies need to be frosted and decorated, but I used the baked-in sprinkles trick for these cookies, a major timesaver

30 Favorite Banana Bread and Banana Recipes – In case you need more banana bread and banana recipe inspiration, these may help

30 Favorite Banana Bread & Banana Recipes

Do you have a favorite easy muffin or cupcake recipe? Or favorite banana bread recipe?

Feel free to leave links to your favorites.

Thanks for the Momofuku Milk Bar Cookies Giveaway and $100 Swanson Vitamins Shopping Spree and Coconut Oil Giveaway entries!

124 Responses to “Banana Yogurt Muffins and Little Banana Bread Loaf”

  1. Brandon @ Kitchen Konfidence — March 6, 2013 at 4:18 pm (#

    That mini loaf is adorable! I like that you used banana flavored yogurt. I’m sure that takes the banana flavor to the next level!


    • Averie @ Averie Cooks replied: — March 6th, 2013 at 4:25 pm

      I swear they invented it just for people and bloggers who bake tons and tons of banana bread, banana muffins, etc :)


  2. Katy @ Katyskitchen — March 6, 2013 at 5:20 pm (#

    I just thought I should let you know that after a few weeks of staring longingly at those cute sprinkles, I finally threw together the batter. Its currently baking in the oven and I just can’t wait to take it out and try a piece!


    • Averie @ Averie Cooks replied: — March 6th, 2013 at 6:16 pm

      Well that’s awesome and please LMK how they taste when they come out of the oven!


      • Katy @ Katyskitchen replied: — March 6th, 2013 at 6:55 pm

        It tastes fantastic! I made it into a loaf instead of muffins, and it took about an hour to cook. This might be because I used frozen bananas. OH well, the anticipation made it even better :)

        • Averie @ Averie Cooks replied: — March 6th, 2013 at 7:20 pm

          Sounds like it turned out great and thanks for LMK! And yes, if you made it all as 1 big loaf rather than muffins + a small(er) loaf, then an hour sounds about right!

  3. Karen @ Practical MOMents — March 20, 2013 at 6:20 am (#

    I’m excited to give the banana muffins and strawberry butter a try. I love the idea of adding sprinkles. Kids love anything with sprinkles, and the muffins look beautiful. Thanks for sharing!


  4. Karen @ Practical MOMents — March 20, 2013 at 6:24 am (#

    Oh, and I was wondering if you’d considered adding a footer menu to your site? I really love your site and would love to look around more, but when the posts get long and you have to keep scrolling back to the top to navigate your site it makes it a little more challenging. Just a thought :-)


  5. Claire — March 27, 2013 at 1:48 am (#

    I baked these the other day, and my roommates are addicted! I am a pretty terrible baker so I was definitely surprised when they said they were so amazing. I used three bananas instead of 2 and a half and i only used half the sugar and they still tasted amazing. I’m actually surprised too since I was on the fence about if the yogurt was expired or not(guess it wasn’t lol). I haven’t tried more than a bite of one since greek yogurt makes me ill, but i’m happy they were so easy to make, and turned out so well. Thanks!


  6. jeni allen — June 5, 2013 at 12:24 pm (#

    These muffins are so good!!! I made them for then first time a last week–I have made them three times since then! Today I made a triple batch(we have an awesome market that sales the ripe bananas for about .50)!! 48 muffins and two mini loaf pans! My baby thinks they are cupcakes with the sprinkles! I love your blog and have made a bunch of your recipes! They are all perfect!!! I have 4 kids and we are really trying to have more “healthy” options for snacks. Thanks so much!! Oh, I have been making your punt/chocolate chip granola bars like crazy too!! They love them and I do too! Thanks so much for your hard work! You rock!!!


    • Averie Sunshine replied: — June 5th, 2013 at 1:49 pm

      Thank you for making these FOUR times in a week AND making a TRIPLE batch on today’s round! Wow, glad they are a big hit with you and your kids. I was going to say, wow, she must have a big family and then I read you have 4 kids. That explains it. Oh the things I could make if I had that big of an audience to help me eat it all :) That is awesome you are trying to cook and do healthier things for snacks and such.

      And so glad you like the granola bars. They are my fave no-bake granola bar on my site. Love them too!

      Have you seen this? Also may be helpful for you! Keep me posted if you try other recipes!


  7. jeni allen — June 5, 2013 at 2:14 pm (#

    Oh, you are so welcome!! Um, we have neighbor kids all over and everyone like the muffins


  8. Sarah — June 27, 2013 at 5:46 pm (#

    Thank you for this recipe! Found it on Pinterest yesterday because my kiddo wanted to make cupcakes for bfast w bananas and sprinkles, and after a quick search yours came up.
    They are so delish, and the baked in sprinkle trick blew my mind. So yummy on topand I will totally use that method again!!


    • Averie Sunshine replied: — June 27th, 2013 at 5:47 pm

      So awesome that you just made these and found my site from Pinterest. Glad your kiddo enjoyed them and that the sprinkles trick, baked in, worked like a charm for you :)


  9. Carmen — October 2, 2013 at 12:53 pm (#

    From Argentina, really delicious!!!!!
    You had give me a lot of ideas with the recipe I will prepare to my family the next week end.
    Thank you!!!


  10. Crystal — October 9, 2013 at 4:08 am (#

    Love every recipe I have tried! I think our fave is the “peanut butter chocolate chip -no bake granola bars” I make a batch a week. In the banana muffin recipe, I was wondering if I could use whole wheat and what would be the measurements? Thanks!!!


    • Averie Sunshine replied: — October 9th, 2013 at 11:16 am

      I would not use more than 50% whole wheat – that’s generally a safe bet where you won’t totally throw things off – but I haven’t tested it here so can’t be sure. But I think it’ll be fine. LMK how it goes!


  11. jennifer — October 12, 2013 at 6:06 pm (#

    Made these tonight and the whole family loved them. I especially loved the sprinkled. I will definitely make these again. Probably pretty often. Maybe adding chocolate chips next time. Can’t wait to check out more recipes!


  12. Mika — January 27, 2014 at 6:13 pm (#

    Yum! Just made these and they are DELICIOUS. I didn’t have any banana yogurt on hand so instead I used blueberry Greek yogurt. I decided that it would be a little weird with such a faint taste of blueberry in there so I popped in about a 1/2 cup of frozen blueberries. I also added a banana crumble topping to finish it off!

    Thanks for the recipe!


    • Averie Sunshine replied: — January 27th, 2014 at 6:40 pm

      Blueberry Greek yogurt with the bb’s you added, and then the banana crumble topping, WOW, super creative and I want to come to your house :) They sound excellent and glad my base muffin recipe worked out so well for you!


  13. Kim — March 8, 2014 at 12:49 pm (#

    I can’t wait to make these muffins. Do you know how to get nutrition information for this recipe?


    • Averie Sunshine replied: — March 8th, 2014 at 1:34 pm

      Plug the data into an online calculating service.


  14. Jenn — March 9, 2014 at 8:14 am (#

    I made these this morning, and holy cow are they amazing! I have a bit of a banana obsession, and I think this is the BEST banana muffin recipe I’ve found!


    • Averie Sunshine replied: — March 9th, 2014 at 2:19 pm

      the BEST banana muffin recipe I’ve found! = THANKS! That is awesome of you to say :)


  15. Yolanda — March 11, 2014 at 10:08 pm (#

    Avery, these muffins were DELICIOUS! They were definitely moist. I couldn’t find banana yogurt, so I used plain and they were moist and yummy! Great recipe! Think this will be my new go-to recipe for banana muffins. :)


    • Averie Sunshine replied: — March 12th, 2014 at 3:47 am

      Thanks for trying the recipe & glad it’ll become your new go-to! What high praise & glad you love the muffins!


  16. Jody — May 19, 2014 at 3:00 pm (#

    As I bake another batch of these muffins, I felt I needed to take the time to send you some love. My kiddos request this treat over and over again, and because it can be thrown together so easily (and who am I kidding, I love it too) I find it is the most often-made dessert at our house. :) I thank you, and so do my Jacob and Ella!


    • Averie Sunshine replied: — May 19th, 2014 at 3:37 pm

      Thank you for such a sweet comment and glad that you and your kids love them and that they’re the most often-made dessert in your house – I love stories like this! Thanks for taking the time to write!


  17. Maria — July 1, 2014 at 5:10 am (#

    Can I use regular yogurt instead of greek? I have yogurt that needs used up lol


    • Averie Sunshine replied: — July 1st, 2014 at 8:52 am

      I haven’t tried so not sure if you’ll need to adjust the flour amount. Let me know what happens!


  18. Stacy — August 1, 2014 at 1:07 pm (#

    Just made these…delicious! (even though I accidentally left out the oil.) I have a newborn and two toddlers so I was a bit distracted. I used 1/2 whole wheat flour and plain Greek yogurt. My toddlers loved them! Sprinkles make everything better :-)


    • Averie Sunshine replied: — August 1st, 2014 at 3:06 pm

      That’s awesome that you made them and even with forgetting the oil (I don’t blame you with 3 little kids!! and amazing that you’re even baking!) but so glad everyone’s happy!


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