Yogurt Banana Muffins
Moist, fluffy, and bursting with natural sweetness, these Yogurt Banana Muffins are the perfect way to start your day or satisfy an afternoon craving. Made with ripe bananas and creamy plain Greek yogurt, these muffins are a delightful balance of rich flavor and light texture. The recipe uses simple pantry staples like all-purpose flour, baking powder, and vanilla extract, while melted butter adds a touch of indulgence. In just 15 minutes of prep time, you’ll have a tray of 12 golden muffins baking to perfection in your oven. With their tender crumb and naturally sweet banana goodness, these muffins are ideal for breakfast, snacking, or even a guilt-free dessert. Plus, they’re freezer-friendly, making them perfect for meal prep! Don’t miss out on creating this easy, wholesome treat when you're looking for a nourishing yet delicious bake.
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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
- 3 medium Ripe bananas
- 0.5 cup Plain Greek yogurt
- 0.33 cup Unsalted butter, melted
- 0.5 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
Add the Greek yogurt, melted butter, granulated sugar, egg, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined and smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix – it’s okay if a few lumps remain.
Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 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 pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious yogurt banana muffins!
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 148.6 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 226 mg | 17% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1728 mg | 37% | |
*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.
