Banana Yogurt Muffins Recipes

WHOLE-GRAIN BANANA YOGURT MUFFINS

Whole-Grain Banana Yogurt Muffins image

Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.

Provided by Genevieve Ko

Categories breakfast, brunch, quick breads, dessert

Time 30m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups/150 grams whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup mashed ripe bananas (from about 2 large bananas)
1/2 cup/120 milliliters plain whole-milk yogurt
1 large egg
1/2 cup/110 grams packed light brown sugar
1/4 cup/60 milliliters neutral oil, such as grapeseed or canola
1/4 cup/60 milliliters honey
Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Steps:

Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT

Banana-Blueberry Muffins with Greek Yogurt image

With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.

Provided by aschwarz16

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup mashed ripe bananas
¼ cup honey
¼ cup unsweetened applesauce
¼ cup packed brown sugar
¼ cup plain Greek yogurt
3 tablespoons skim milk
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon white sugar
1 ½ cups white whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup frozen blueberries
2 teaspoons all-purpose flour, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

Nutrition Facts : Calories 153 calories, Carbohydrate 30.9 g, Cholesterol 1 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 206.2 mg, Sugar 16.5 g

BANANA YOGURT MUFFINS

Banana Yogurt Muffins image

I had bananas and yogurt in the house, and I wanted to bake some muffins, so I combined two recipes and came up with these moist muffins. Because they have yogurt in them, they have less oil and no butter, making them healthier than most!

Provided by SJG3483

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sugar
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 cup non-fat vanilla yogurt (or lowfat)
1 egg
2 tablespoons skim milk (or lowfat)
1/4 cup vegetable oil
2 ripe bananas (chopped)

Steps:

In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
Add contents of wet mixture to dry ingredients and mix- do not over mix.
Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
Bake at 400 degrees for 20-25 minutes or until golden.

Nutrition Facts : Calories 173.4, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.6, Sodium 195.7, Carbohydrate 29.2, Fiber 1.1, Sugar 10.8, Protein 3

BANANA-YOGURT OATMEAL MUFFINS

Banana-Yogurt Oatmeal Muffins image

A healthy, tasty muffin your family is sure to love. For the Greek yogurt, I highly recommend Oikos or Chobani. It lends a very delicate texture to the end product. The blueberry flavor doesn't come through on its own, but adds a nice depth of flavor.

Provided by cloroxxy

Categories Quick Breads

Time 23m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flax seeds
1 cup rolled old fashioned oats
1 1/2 cups mashed ripe bananas
4 ounces blueberry Greek yogurt
2 eggs, beaten
1/4 cup canola oil
2 teaspoons vanilla
oats

Steps:

Preheat oven to 350 degrees.
Combine all dry ingredients and set aside.
In a separate bowl, combine all wet ingredients.
Slowly mix in the dry mixture until well combined.
Spray your muffin pans with nonstick spray.
Fill each muffin cup 3/4 full and sprinkle with oats.
Bake at 350 for 18-20 minutes, depending on how moist you like your muffins.

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