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Banana Yogurt Muffins Recipe

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3.8 from 13 reviews

These Banana Yogurt Muffins combine the natural sweetness of ripe bananas with the moistness of whole-milk yogurt to create fluffy, no-added-sugar mini muffins. Perfect for breakfast, lunch, or a healthy snack, these whole-wheat muffins are easy to make and packed with flavor and wholesome ingredients.

Ingredients

Dry Ingredients

  • 1½ cups whole-wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup mashed very ripe banana (about 2 medium bananas)
  • ½ cup whole-milk plain yogurt
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla flavoring

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan with nonstick spray to ensure muffins don’t stick.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together whole-wheat flour, cinnamon, baking powder, baking soda, and salt until well combined. This helps distribute the leavening agents evenly.
  3. Combine Wet Ingredients: In a separate bowl, stir together the mashed ripe bananas, whole-milk yogurt, melted and cooled butter, lightly beaten eggs, and vanilla flavoring to create a smooth wet mixture.
  4. Combine Wet and Dry Mixtures: Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix, which can make muffins tough; a few lumps are okay.
  5. Fill Muffin Cups: Divide the batter evenly among the prepared mini muffin cups, using about 2 tablespoons per cup to fill them.
  6. Bake: Place the muffin pan in the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden and a cake tester inserted in the center comes out clean.
  7. Cool: Remove muffins from oven and transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Ensure bananas are very ripe for maximum sweetness and flavor without added sugar.
  • Do not overmix the batter to keep muffins tender and fluffy.
  • You can use regular or Greek yogurt, but whole-milk yogurt adds extra moisture and richness.
  • These mini muffins freeze well; store them in an airtight container in the freezer for up to 1 month.
  • To make larger muffins, adjust baking time accordingly, usually around 15-18 minutes.

Find it online: https://recipeplenty.com/banana-yogurt-muffins-recipe/