Healthy Banana Muffins

Transforming my beloved classic banana muffin recipe, adored by countless families, into a healthier option meant eliminating refined sugar, incorporating Greek yogurt, and opting for olive oil. Try my recipe once and you’ll see why this is a trusted recipe for bakery style healthy banana muffins!

My Favorite Healthy Banana Muffin Recipe

I am very passionate about my muffin recipes, so much so that I’ve even published a muffin recipe book in which I share all my best tips on creating bakery-style muffins at home.

My classic banana muffin is famous – hundreds of thousands of families have made the recipe and love it! I decided to take that recipe and tweak it to make a healthier banana muffin!

Why you’ll love this Healthy Banana Muffins Recipe

My goals for this recipe included:

• no refined sugar and reduce sugar content. My classic banana muffins contain 1 1/4 cups granulated sugar. I wanted to cut that amount and swap it for honey.
• healthier alternative for vegetable oil. My classic banana muffins contain 3/4 cup of vegetable oil.
• reduce total calories.
• use common ingredients that most people have in their pantry.

The Science Behind Healthy Banana Muffins

Below is the nutritional estimate for 1 classic banana muffin.

And here is the nutritional estimate for 1 healthy banana muffin.

Testing these Banana Muffins with Greek Yogurt

I extensively tested these healthier banana muffins for 3 days. In my initial tests, I swapped the vegetable oil for applesauce because that’s a common recommendation found online for a healthier alternative. However, the muffins were dense and stuck to the muffin liners pretty bad.

Next, I tried a combination of non fat greek yogurt and applesauce. But the applesauce, even in a reduced amount, causes the batter to be more dense, moist and sticky.

After doing some more research, I decided to give olive oil a try. It’s considered one of the healthiest oils.

According to the AHA, it has a substantial amount of monounsaturated fat, which is recognized for reducing “bad” LDL cholesterol and increasing “good” HDL cholesterol. My original recipe calls for 3/4 cup vegetable oil, but I wanted to keep the oil content low, so I tried 1/4 cup olive oil along with 3/4 cup non-fat greek yogurt to increase the moisture and protein content. This was the winner!

While it took 3 days, I finally perfected healthy banana muffins! My healthy banana muffin recipe is about 200 calories less per muffin than my original banana muffin recipe. The healthier recipe also has half the amount of total sugar and significantly less saturated fat.

Healthy Banana Muffin Recipe Ingredients

These moist banana muffins are made from basic pantry ingredients and are the perfect way to use up overripe bananas. Get the full recipe with measurements and easy step-by-step instructions in the recipe card below. Here’s what you’ll need to make the best banana muffins:

• 4-6 large bananas, equal to 2 cups mashed, 460 grams
• ¼ cup olive oil, 59 ml
• ½ cup honey or maple syrup, 168 grams
• ¾ cup plain greek yogurt, I used non-fat, 170 grams
• 3 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour, 360 grams
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt

For a sweeter muffin, increase the amount of honey to 3/4 cup.

How to make Greek Yogurt Banana Muffins

Healthier banana muffins don’t have to be complicated! These easy-to-follow steps not only make incredibly delicious muffins, but they make gorgeous bakery-style muffins with domed tops that will impress all your friends and family! Get the full recipe in the recipe card below. Here are the easy step-by-step instructions:

1. Prepare bananas. Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.

2. Mix wet ingredients. In a mixing bowl combine the mashed bananas, olive oil, honey, greek yogurt, eggs and vanilla extract. Stir to combine with a spatula. 
3. Mix dry ingredients. In a separate bowl combine the flour, baking soda, baking powder, cinnamon, and salt. 
4. Combine wet and dry ingredients. Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.

5. Rest batter and prep oven. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
6. Fill pan with muffin batter.  For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Because this batter is low in oil, making it stickier, I recommend that you spray the liners with nonstick cooking spray for easier removal.
7. Bake and cool. Fill the liners super full with batter, about 6-8 heaping tablespoons. Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. The Rest Period

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. Fill Every Other Muffin Cup

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. Fill Them To The Top

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. Bake at High Temperature Initially

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

Healthy Banana Muffins Variations

These muffins are perfect as-is, but here are some ideas for ways you can edit this recipe or add to it:

• Gluten-Free Chocolate Chip Banana Muffins: To make these gluten-free, just swap the flour. I recommend King Arthur’s Gluten-Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
• Nuts: Add in your favorite nuts (chopped) or a tablespoon of peanut butter to give these some nutty flavor.
• Chocolate Chips: Add in chocolate chips when mixing in the dry ingredients. I recommend 1 1/2 cups mini semi-sweet chocolate chips.
• Fruit: Add in blueberries, raspberries or chopped strawberries. I recommend 1 1/2 cups.

How to store Banana Muffins with Greek Yogurt

Storing and Freezing Muffins

Muffin Storage

If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. 

In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.

But I have a trick to help that – paper towels. 

For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored. 

If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels. 

How To Freeze Muffins

Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.

To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.

Banana Muffin Recipe Healthy Tips

What to serve with Greek Yogurt Banana Muffins

Enjoy your Greek Yogurt Banana Muffins with fresh fruit, nut butter, or extra yogurt. Add some nuts or seeds for a delightful crunch. They go great with cheese, salad, or a yummy smoothie. Want more sweetness? Drizzle on some honey or maple syrup. Don’t forget to sip some tea or coffee alongside. And if you’re feeling fancy, try them with homemade jam for an extra burst of flavor!

More Muffin Recipes

• Oatmeal Muffin Recipe
• Best Chocolate Chip Muffin Recipe
• Morning Glory Muffins