Banana Yogurt Muffins Recipe - Allrecipes.com
Banana Yogurt Muffins Recipe
  • READY IN 40 mins

Banana Yogurt Muffins

Recipe by  

"Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
  3. Spoon batter evenly into 12 greased or paper-lined muffin cups.
  4. 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.
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Reviews More Reviews

Feb 19, 2014

These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt have any raisins. Otherwise followed the recipe. Everyone loved them. Made a second batch today and decided to go a little healthier by using half whole wheat & half white flour and threw in about 2 TBSP ground flax seed. Also replaced the oil (previously used Canola) with 1/2 cup applesauce and added 1tsp vanilla and 1tsp cinnamon. I let the bran soak in this mixture a little longer to make sure it was thoroughly wet before adding the dry ingredients. These were even better than the first batch. Still came out moist and delicious and no one noticed the healthy changes. (Love it when that happens:). Will definitely be making these again. Thanks so much for sharing.

 
Aug 29, 2013

Tried this today. They turned out just wonderful. I did make a few mods. I use greek yogurt instead of regular yogurt, added 1 tsp vanilla and almond extract. I used both raisins and pecans. For the flour I use Chef Brads Wonder Flour mix, which is equal parts of spelt, brown rice and pearl barley. I also add a part of soft white wheat as well. These are mixed and ground together into a fine flour. I love this stuff, works as well or better than regular flour and is whole grain and so much more nutritious.

 
Jan 04, 2013

I found it was a great recipe that fit our family perfectly. Thanks you for sharing.

 
Jun 04, 2014

These were amazing. Made the following adjustments for a healthier version: substituted pastry flour for white flour (lower gluten), 1/2 c. applesauce for oil, and only 1/3 c. packed brown sugar. Also added 2 T. flaxseed, 1/2 tsp. cinnamon, 1/2 tsp. vanilla. Moist and full of flavor. They'll never know these are healthier.

 
Feb 02, 2013

This recipe was really good, you can really taste the bananas. My family enjoyed these too.

 
Nov 05, 2014

This muffin is very soft and moist. I baked at 200C fir 17mins. Added walnuts to the mixture and almond flakes for toppings. I got 14 big muffins.

 
Oct 18, 2014

This is my go to muffin recipe, I have made it at least a dozen times this year. I always have all the ingredients on hand, and they always turn out moist. I have also substituted pumpkin for the banana and added pumpkin pie spices, they were yummy. If I am making them for my kids, I substitute cinnamon applesauce for the oil, and reduce the sugar, you can hardly notice a difference. Thanks for a great recipe!

 
Jun 24, 2014

This recipe was delicious! I did add a tsp of vanilla and a tsp of cinnamon like other users. The whole family enjoyed them.

 

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Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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