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!
Cook time 20 min
Prep time 15 min
Ingredients:
1/2 cup self-raising flour1 tsp cinnamon
1/2 cup brown sugar
2 bananas
1 tsp vanilla extract
1 egg
2 cups greek yogurt
1/4 cup olive oil
1/2 cup blueberries
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.
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 per serving
10 ServingsCalories 150kcal
Protein 6g
Carbohydrates 27g
Fiber 0.97g
Sugar 18g
Fat 9g
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