Banana Yogurt Muffins

Banana Yogurt Muffins

26

"Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 214 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

26
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I ...

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 ...

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. ...

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

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 sug...

Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I ...

I thought it would be fun to try because I had banana, corn flakes, and yogurt. It was much better than expected!

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.

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 ...

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