Banana berry yoghurt muffins
Enjoy moist and flavorful Banana Berry Yoghurt Muffins featuring ripe bananas, juicy blueberries, and a hint of cinnamon. Made with Greek yogurt and olive oil, these muffins are a healthy, delicious treat perfect for breakfast or snacks. Easy to make – perfect for all baking levels!
- 21 May 2024
- Cook time 20 min
- Prep time 15 min
- 10 Servings
- 9 Ingredients
Banana berry yoghurt muffins are a delightful and nutritious treat that combines the natural sweetness of bananas with the tartness of blueberries. These muffins are enhanced by the creamy texture of Greek yogurt and a hint of cinnamon, making them a perfect snack or breakfast option. This recipe is simple to follow and results in moist, fluffy muffins that everyone will love.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease each cavity with a non-stick spray.
- In a large mixing bowl, combine 1/2 cup self-raising flour, 1 tsp cinnamon, and 1/2 cup brown sugar.
- Stir until well mixed and set aside.
- In a separate bowl, mash the 2 bananas until smooth.
- If you prefer chunkier muffins, you can leave some small chunks of banana.
- Add the mashed bananas to the dry ingredients, followed by 1 tsp vanilla extract, 1 lightly beaten egg, 2 cups Greek yogurt, and 1/4 cup olive oil.
- Mix gently until just combined. Do not overmix as this can result in dense muffins.
- Gently fold in the 1/2 cup blueberries into the batter, making sure they are evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cavity about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- The tops should be lightly golden brown and firm to the touch.
- Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
- Then transfer the muffins to a wire rack to cool completely.
- Enjoy your Banana Berry Yogurt Muffins fresh, or store them in an airtight container for up to three days.
- These muffins can also be frozen for up to a month. Simply thaw at room temperature or warm in the microwave before serving.
Tips:
- Ensure the bananas are ripe for optimal sweetness and moisture.
- Gently fold the blueberries into the batter to prevent them from bursting and staining the mixture.
- Use an ice cream scoop to evenly distribute the batter into the muffin tin.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Adding a sprinkle of oats or nuts on top of the muffins before baking can add a nice crunch.
These Banana berry yoghurt muffins are an easy yet delicious way to satisfy your sweet tooth while incorporating wholesome ingredients. Perfect for breakfast on the go or a healthy snack, this recipe is sure to become a family favorite. Enjoy them warm or at room temperature, with a smear of butter or a dollop of extra Greek yogurt.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 0.97g | 3% |
| Sugar 18g | 18% |
| Fat | |
| Fat 9g | 11% |
| Saturated 2.14g | 7% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 27mg | 5% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.40ug | 16% |
| Vitamin C 3.69mg | 4% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 1.60ug | 1% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.30mg | 3% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 180mg | 5% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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