Best 5 Banana Yogurt Muffins Recipes

WHOLE-GRAIN BANANA YOGURT MUFFINS

Steps:

• Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
• Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
• Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
• Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
• Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
• Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

YOGURT, BANANA, AND PEAR MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
• Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
• Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
• Fill muffin cups 1/3 of the way with batter.
• Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.

BANANA-YOGURT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Combine all dry ingredients and set aside.
• In a separate bowl, combine all wet ingredients.
• Slowly mix in the dry mixture until well combined.
• Spray your muffin pans with nonstick spray.
• Fill each muffin cup 3/4 full and sprinkle with oats.
• Bake at 350 for 18-20 minutes, depending on how moist you like your muffins.

BANANA YOGURT MUFFINS

Steps:

• Combine bran cereal, bananas and yogurt in a medium bowl. Let stand for a couple minutes to allow cereal to soften. Meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.
• Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
• Spoon batter evenly into 12 greased or paper-lined muffin cups.
• Bake in a preheated 400 degrees F (200 degrees C) until tops spring back when pressed, about 17 to 20 minutes. Let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. Store in an airtight container.