Greek Yogurt Banana Muffins Recipes
WHOLE-GRAIN BANANA YOGURT MUFFINS
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
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
GREEK YOGURT BANANA MUFFINS
Fluffy chocolate chip banana muffins made extra moist and packed with a protein boost from greek yogurt!
Provided by Tiffany
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Line muffin tins (regular size, not jumbo, not mini) with baking cups/cupcake wrappers.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a larger bowl cream together butter and sugars. Add mashed bananas, greek yogurt, eggs, and vanilla, and mix well. Add flour mixture to wet ingredients and mix until combined. Stir in chocolate chips if desired.
- Pour about 1/4 cup of batter into each muffin cup. Bake for 15-20 minutes until tops are lightly golden. Allow to cool for a few minutes in the muffin tins before removing and allowing to cool completely. Serve warm or at room temperature, store in airtight container.
Nutrition Facts : Calories 152 kcal, Carbohydrate 32 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 165 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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!
Provided by SJG3483
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
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 MUFFINS
Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Combine bran cereal, bananas and yogurt in a medium bowl. Let stand for a couple minutes to allow cereal to soften. Meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.
- Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
- Spoon batter evenly into 12 greased or paper-lined muffin cups.
- Bake in a preheated 400 degrees F (200 degrees C) until tops spring back when pressed, about 17 to 20 minutes. Let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. Store in an airtight container.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 30.9 g, Cholesterol 28.2 mg, Fat 9.1 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 279.9 mg, Sugar 13.5 g
BANANA-YOGURT OATMEAL MUFFINS
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
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.
BANANA & GREEK YOGURT MUFFINS
Provided by Metro
Time 35m
Yield 12-16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 °F (175 °C). In a bowl, combine the plain Greek yogurt 0%M.F no sugar added Maison Riviera and the baking soda. Set aside.Using an electric mixer, beat the butter with the brown sugar during 5 minutes. Add the eggs and the flavoring vanilla. Mix well.Mash the bananas and add to the mix of Greek yogurt and baking soda. Mix the flour and the baking powder together, then add to liquid ingredients. Mix well.Butter a muffin pan, and pour the preparation into it. Bake for 18 to 20 minutes or until a toothpick inserted into a muffin comes out clean. Let cool before serving.Add your personal touch to the recipe: chocolate chips, walnuts, pecans, dried cranberries ... SOURCE: MAISON RIVIERA
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4.7/5 (27)Category BreakfastCuisine AmericanTotal Time 30 mins
- Peel the over-ripe bananas. Using the back of a fork mash the bananas until they are smooth and no large chunks are remaining. Set aside
- In a mixing bowl stir together the Greek yogurt, butter, and sugar until it is creamed together. Add the bananas, salt, eggs, and vanilla. Stir to combine.
- Place a fine mesh colander over the banana mixture bowl. Sift the flour, baking soda, and baking powder into the mixture. Stir it into the batter just until all the flour is mixed in.
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5/5 (1)Total Time 50 minsCategory BreakfastCalories 177 per serving
- In the bowl of a standing mixer, add the ripe bananas, sugar, eggs, melted butter, and vanilla. Using the paddle attachment, mix them together for about a minute to break up any large pieces (you can also use a hand mixer if you want).
- Sift together the flour, baking soda and salt and add about half into the bowl with the banana mixture. Mix for a few seconds, and add the Greek yogurt.
- Add the rest of your dry ingredients and mix on low, just until the dry ingredients are incorporated. Do not overmix! Small lumps of banana are ok.
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From kathrynskitchenblog.com
5/5 (9)Category Breakfast, Dessert, SnackCuisine AmericanTotal Time 28 mins
- Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.
- In a separate bowl, mix together the cinnamon, flour, baking soda and chopped almonds just until combined. Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!
- Line a 12 muffin tin with cupcake liners or grease the muffin tin. Spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much! Sprinkle a pinch of chopped almonds, cinnamon and brown sugar onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper or from the muffin tin and enjoy!
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Estimated Reading Time 4 minsTotal Time 15 mins
- Preheat your oven to 375°F (190°C) and prepare a mini muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- Add all the ingredients except for the chocolate chips to a high speed blender or food processor and process on high until the oats have fully broken down and the batter is smooth and creamy, about 2 minutes. Stir in the chocolate chips by hand, reserving a few tablespoons to sprinkle on top.
- Pour the batter into the prepared muffin cavities, filling each one until it is about 3/4 full. Sprinkle the remaining chocolate chips on top.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
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From togetherasfamily.com
4/5 (39)Total Time 28 minsEstimated Reading Time 5 minsCalories 152 per serving
- Heat oven to 350 degrees and prepare 2 regular-sized muffin pans by lining with paper liners. Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and borwn sugar until combined and fluffy. Add in the bananas, Greek yogurt, eggs, and vanilla extract. Blend together until well combined.
- Add the dry ingredients into the wet ingredients and stir together with a wooden spoon or spatula just until combined and no flour pockets remain. Add in chocolate chips and stir.** If wanted, reserve some of the chocolate to sprinkle on tops of the muffins before baking. I also like to mix the chocolate chips with 1 tablespoon of the flour mixture to prevent them from sinking to the bottom of the muffin while baking **
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5/5 (2)Total Time 25 minsCategory Bread, Rolls, Muffins & BreakfastCalories 186 per serving
- Preheat oven to 350F, line a 12-count muffin pan with liners or spray with floured cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
- In a large mixing bowl, mash 2 1/2 of the 3 bananas, reserving half of one banana for garnishing the little loaf.
- Add the egg, yogurt (if using sour cream, add an additional 2 to 3 tablespoons granulated sugar to compensate because the yogurt is sweetened), oil, sugars, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
- Add the flour, baking powder, baking soda, optional salt, and mix until just combined; don't overmix or bread will be tough.
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- Add all ingredients into a small blender/food processor until fully processed. If mixture is too thick, add a dash more dairy free milk until a thick batter is formed.
- Follow as above but bake at 350 degrees for 12-15 minutes, until tender on the outside and a toothpick comes out clean.
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5/5 (14)Total Time 50 minsCategory Breakfast, SnackCalories 153 per serving
- In a medium mixing bowl, use a fork to mash the ripe bananas until they are smooth. Add the Greek yogurt, eggs, milk, and maple syrup and stir well to combine.
- Add oats into a blender and mix until it turns into a flour-like consistency. Empty the oat flour into another mixing bowl and whisk in the baking powder, baking soda, and coconut sugar.
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- Preheat oven to 350 degrees F. Line a 12 cup muffin tray with liners. If you're using regular liners, spray with non-stick cooking spray. Otherwise they will stick to the liners due to the lack of oil in the batter. I use parchment baking cups and they work perfectly!
- In a large bowl, combine banana, sugar, yogurt, vanilla extract and eggs. Mix until bananas have been fully mashed.
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4.8/5 (29)Category BakingCuisine AmericanTotal Time 33 mins
- In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
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- Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
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