Banana Yogurt Muffins

"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!"
photo by Karen Burks photo by Karen Burks
photo by Karen Burks
photo by vintagenovelty photo by vintagenovelty
photo by Deb in Seattle photo by Deb in Seattle
Ready In:




  • 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.

Questions & Replies

  1. do these need to be refrigerated?


  1. Love that these have banana chunks instead of the usual mashed banana! I used whole-wheat flour and added 1/2 t. vanilla extract and a t. rum extract...MMMM! I also threw walnuts on the top so that they would get toasted during baking.
  2. I came here looking specifically for a recipe for banana yogurt muffins, and this is what came up in the search. I made them, and we enjoyed them. I was intending to give it a four star rating. I think five stars should be reserved for something that could not possibly better. But I glanced at the recipe this morning and realized I had erred in making it and left out an entire ingredient. The fact that the muffins STILL turned out good speaks highly of the recipe. Five stars it is!
  3. I wanted to love these. I was happy to find a recipe to use up yogurt and bananas and start the day with something fresh baked. Something went wrong. The general taste was good, and my kids each ate two, but the outsides were tough. I did not use muffin papers-maybe that was a mistake. The mix seemed much dryer than typical muffin mix. I will give them another try.
  4. I must have done something wrong these had a horrible after taste.
  5. This recipe is awesome, i made it with rasberry yogurt instead of vanilla, and it was great. I was even able to leave out the oil and they still turned out perfectly :)


  1. Oven temperature (400) was way too high for my oven. They were crisp and brown on the outside too long before they were cooked in the middle. I will definitely by reducing the temperature next time.
  2. I don't know what went wrong with this recipe, but the muffins came out awful. I made mini muffins and just used butter instead of oil because I like the taste better, and they came out tough as a rock and the paper liner were stuck to them so much so that there's no way you can eat them without the paper!? I was so disappointed, 'cos I wasted a bunch of very good ingredients on something that is just not edible! I had to throw them away! I give one star because the smell was good and the taste was decent? but if you can't eat them it is no good!?
  3. Ok, so to begin at first I was looking for a protein based recipe that I can eat without the guilt and I searched and searched for a relatively simple recipe, (not a lot of kitchen space, nor time) think of all the men's health, bodybuilding, muscle building magazines. None helped! They all had crazy expensive ingredients. So I came across this one and I LOVED IT! Granted I added 25 grams of protein subbed the oil for applesauce and the nonfat yogurt for greek! But they really are amazing! So if you are a mom (of two kids like me) and are looking for a quick breakfast with the protein and fiber. look no more.
  4. So delicious. I just found this recipe, and I've already made it twice.<br/><br/>I use whole wheat flour instead of regular, and add some flax meal, dried cranberries and walnuts for texture.
  5. These were good. I subbed applesauce for oil because I had some that needed to be used up, but other than that followed the recipe. I am THRILLED that my picky 3 year old is enjoying these with yogurt, banana, and applesauce in them. Thank you for this recipe.



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