Banana Yogurt Muffin Recipe

Banana Yogurt Muffins
Banana Yogurt Muffins

Banana Yogurt Muffin

I’m a die-hard fan of muffins and have tried many recipes over the years, but banana yogurt muffin is on top the list of my favorite healthy muffin recipes. If you have tried different yogurt recipes that didn’t work, you must try this one. This recipe is really easy with good direction.

Recipe Ingredients


US measure

Metric measure

Low-fat vanilla yogurt1 cup240 ml
Vegetable oil¼ cup50 ml
Low-fat milk2 teaspoons10 ml
Flour2 cups480 ml
Baking powder1 tablespoon5 ml
Ground cinnamon¼ teaspoon1.25 ml
Sugar½ cup120 ml
Salt½ teaspoon2.5 ml
Banana2 ripe

Recipe Directions

  • Preheat oven to 400 degrees F or 200 degrees C.
  • Prepare muffin pan with nonstick vegetable spray.
  • Cut the ripe bananas into small pieces and keep aside. Don’t mash them
  • In a small mixing bowl, lightly beat the egg.
  • Add the milk, yogurt, and vegetable oil. Stir the mixture until well combined.
  • In a large mixing bowl, combine the dry ingredients. The flour, cinnamon, sugar, and salt.
  • Slowing pour the wet mixture into the dry mixture and lightly stir with a rubber spatula.
  • Add the chopped bananas and stir gently.
  • Fill muffin cups with the batter to 2/3 full
  • Bake for 15-20 minutes and insert a toothpick into the center of one muffin. If it comes out clean, it’s ready.
  • Remove the muffins from the oven and place on a wire rack to cool for 5 minutes.
  • Enjoy your delicious Banana Yogurt Muffins.


This recipe is for 12 servings.

How best to serve the dish?

Serve warm with a cup of hot tea or your favorite drink.

How to store

Allow muffins to cool completely. Store muffins in an airtight container. Line the base with a paper towel and cover the muffins with another paper towel to soak up the moisture. Put muffins in a freezer bag and store in the freezer.

How long can it be stored?

Muffins can last up to four days in airtight containers and up to 3 months when they are frozen.

Related References

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