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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease the cups.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3

In a large mixing bowl, combine the mashed bananas, yogurt, and sugar. Mix until smooth.

Step 4

Add the melted butter, egg, and vanilla extract to the banana mixture. Whisk until well incorporated.

Step 5

Gradually fold the dry ingredients into the wet ingredients using a spatula. Do not overmix; stir just until combined.

Step 6

Fold in the rolled oats, and if desired, add the chopped nuts or chocolate chips for extra texture and flavor.

Step 7

Using a spoon or scoop, divide the batter evenly into the prepared muffin tins, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1115.3 grams (1115.3g)

Amount per serving	% Daily Value*
Calories	2620

Total Fat 91.10g	117%
Saturated Fat 43.80g	219%
Polyunsaturated Fat 2.00g
Cholesterol 356mg	119%
Sodium 1891mg	82%
Total Carbohydrate 419.20g	152%
Dietary Fiber 27.20g	97%
Total Sugars 191.00g
Protein 51.00g	102%

Vitamin D 113IU	563%
Calcium 416mg	32%
Iron 15mg	85%
Potassium 2751mg	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.

Source of Calories

Fat: 30.4%

Protein: 7.6%

Carbs: 62.1%