Banana berry yoghurt muffins
Banana Berry Yoghurt Muffins combine the sweetness of ripe bananas with tart blueberries, all enhanced by creamy Greek yogurt and a dash of cinnamon. These simple, moist muffins are perfect for breakfast or a snack.
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.
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.
Banana berry yoghurt muffins FAQ:
Preheat your oven to 350°F (175°C) and bake the muffins for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Muffins are done when they are lightly golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean without any wet batter.
Yes, you can use plain yogurt instead of Greek yogurt. However, the texture and tanginess might be slightly different.
Store the muffins in an airtight container at room temperature for up to three days. They can also be frozen for up to a month; thaw them at room temperature or warm them in the microwave.
Yes, you can use frozen blueberries. Just fold them into the batter directly without thawing to avoid excess moisture in the muffins.
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.
Nutrition per serving
10 ServingsCalories 150kcal
Protein 6g
Carbohydrates 27g
Fiber 0.97g
Sugar 18g
Fat 9g
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