Banana yoghurt muffins
Delight your taste buds with these moist and fluffy Banana Yogurt Muffins! Made with ripe bananas, creamy Greek yogurt, and a hint of olive oil, these muffins are a perfect blend of sweetness and tang. Easy to prepare with simple ingredients like self-raising flour and sugar, this recipe is sure to be a hit for breakfast or a snack.
- 08 Mar 2025
- Cook time 25 min
- Prep time 15 min
- 10 Servings
- 6 Ingredients
Welcome to a delightful baking adventure with our Banana Yoghurt Muffins! These muffins are a perfect blend of moistness and flavor, thanks to the healthy mix of Greek yogurt and ripe bananas. They're an ideal snack for any time of day, and their natural sweetness and soft texture make them a hit with both kids and adults. Let’s get started on baking these delicious treats!
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
In a large mixing bowl, combine 2 cups of self-raising flour and 1/2 cup of sugar. Stir until well mixed.
In a separate medium bowl, mash the 2 ripe bananas until smooth. Add 1 cup of Greek yogurt, 1 egg, and 2/3 cup of olive oil to the mashed bananas. Mix until thoroughly combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be somewhat lumpy.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This should yield approximately 12 muffins.
Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy your Banana Yogurt Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips:
- Make sure the bananas are ripe for maximum sweetness and flavor. Spotty bananas work best.
- Don't overmix the batter; this will ensure the muffins stay tender. Mix until just combined.
- For an extra touch, you can add a sprinkle of cinnamon or a handful of nuts or chocolate chips to the batter.
- Use a muffin liner or grease your muffin tin well to prevent sticking.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
And there you have it – scrumptious Banana Yoghurt Muffins! They’re beautifully golden on the outside and deliciously moist on the inside, with the perfect balance of banana flavor and a hint of tanginess from the Greek yogurt. Enjoy these muffins fresh out of the oven, or store them for a quick and tasty snack whenever you need one. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 1.31g | 3% |
| Sugar 15g | 15% |
| Fat | |
| Fat 18g | 21% |
| Saturated 3.03g | 10% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 27mg | 5% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 2.95mg | 3% |
| Vitamin E 0.08mg | 1% |
| Vitamin K 0.13ug | 0% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.44mg | 4% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 160mg | 5% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.57mg | 5% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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