Hearty Banana and Yogurt Muffins
Elevate your breakfast game with these Hearty Banana and Yogurt Muffins, a wholesome and delicious treat perfect for busy mornings or afternoon snacks. Packed with the natural sweetness of ripe bananas, creamy yogurt, and a hint of cinnamon, these moist muffins are as nutritious as they are satisfying. Rolled oats add a hearty texture, while optional mix-ins like chopped nuts or chocolate chips let you customize each batch to your taste. With a quick prep time of 15 minutes and a simple, foolproof method, these muffins are ideal for bakers of any skill level. Whether served warm out of the oven or enjoyed on the go, these banana yogurt muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large, mashed ripe bananas
- 0.5 cup plain yogurt
- 0.5 cup granulated sugar
- 0.25 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup rolled oats
- 0.25 cup chopped nuts (optional)
- 0.25 cup chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease the cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the mashed bananas, yogurt, and sugar. Mix until smooth.
Add the melted butter, egg, and vanilla extract to the banana mixture. Whisk until well incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Do not overmix; stir just until combined.
Fold in the rolled oats, and if desired, add the chopped nuts or chocolate chips for extra texture and flavor.
Using a spoon or scoop, divide the batter evenly into the prepared muffin tins, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 419.2 g | 152% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 191.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 416 mg | 32% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2751 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
