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Preheat the oven to 350 degrees and line a muffin tin with paper liners.
Peel the over-ripe bananas. Using the back of a fork mash the bananas until they are smooth and no large chunks are remaining. Set aside
In a mixing bowl stir together the Greek yogurt, butter, and sugar until it is creamed together. Add the bananas, salt, eggs, and vanilla. Stir to combine.NOTE: you can reduce the sugar to ½ cup or ¾ cup to reduce the sugar content and calories.
Place a fine mesh colander over the banana mixture bowl. Sift the flour, baking soda, and baking powder into the mixture. Stir it into the batter just until all the flour is mixed in.
Scoop the batter into the lined muffin tin, filling each cup about ⅔ full.
Place in the pre-heated oven for 14-16 minutes until the banana muffins are cooked thru and golden brown on the top.
Let cool about 10 minutes before eating.Store in an air tight container, at room temperature, for up to 4 days.You can also store them in the fridge for up to a week, or in the freezer for up to 2 months.
To make this recipe into banana bread, Simply prepare the batter as directed in the recipe, place the batter into a greased loaf pan, and bake at 350 degrees for 45-50 minutes until the center is cooked through.