Banana yoghurt muffins
These Banana Yoghurt Muffins combine the natural sweetness of ripe bananas with creamy Greek yogurt for a moist and flavorful treat. Perfect as a snack or breakfast item, they are easy to make and bake in just 20-25 minutes.
Cook time 25 min
Prep time 15 min
Ingredients:
2 cups self-raising flour1/2 cup sugar
1 cup greek yogurt
1 egg
2/3 cup olive oil
2 bananas
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!
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.
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!
Banana yoghurt muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with just a few crumbs attached, they are ready to be removed from the oven.
Yes, you can substitute Greek yogurt with regular yogurt or buttermilk, though this may alter the texture slightly. For a dairy-free option, you might use a plant-based yogurt.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week to maintain freshness.
If your batter appears too thick, you can add a tablespoon of milk or yogurt to reach your desired consistency. Be cautious not to overmix to keep the muffins fluffy.
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.
Nutrition per serving
10 ServingsCalories 200kcal
Protein 7g
Carbohydrates 40g
Fiber 1.31g
Sugar 15g
Fat 18g
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