With fresh banana flavor and ultimate fluffiness, these no-added-sugar Banana Yogurt Muffins are perfect for kids breakfast, lunch, or snack. They’re easy to stir together, store so well, and have the most tender muffin texture to please everyone.

banana yogurt muffins on cooling rack.

This post is sponsored by Stonyfield.

I love making muffins with all kinds of nutritious ingredients and this mini muffin recipe is so perfect for kids. The Banana Yogurt Muffins have a base made from very ripe bananas for ultimate flavor and tenderness, an easy one-bowl method, and sweetness that comes from just the fruit itself.

They are also soft enough for older babies and younger toddlers to enjoy, much like my ABC muffins. Which means they are a great toddler breakfast, daycare lunch option, or preschool snack to have on hand to share with the kids.

I love using Stonyfield plain yogurt here since it is mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients and has a flavorful yet not-too-tangy taste. We started using it when our kids were babies, and it’s still a regular on our grocery list.

(You may also like my Yogurt Muffins, Lemon Yogurt Cake and my Protein Banana Bread.)

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Ingredients You Need

Here’s a look at the ingredients you need to make this healthy muffin recipe for kids.

ingredients for banana yogurt muffins on counter.
  • Flour: I use whole wheat flour in this recipe to balance the moisture in the yogurt and bananas— and to add whole grains to the mini muffins.
  • Cinnamon (optional): You can add a dash of cinnamon to enhance the flavor the mini banana muffins.
  • Baking powder and baking soda: A combination of these two ensures that the batter bakes up tender and also cooks through properly.
  • Banana: Since bananas are providing the sweetness in this recipe, we need to use ripe ones with some brown spots to ensure the best flavor.
  • Yogurt: I use whole milk plain yogurt in this recipe to keep the ingredients affordable while also adding nutrition. (Read more about the importance of yogurt for babies and toddlers.)
  • Butter: I prefer to bake with unsalted butter so I can control the salt. You can also use salted butter and simply omit the small amount of salt called for in the recipe.
  • Eggs: Eggs help give the muffins structure and additional protein.
  • Vanilla extract: I usually use pure vanilla extract to add flavor to banana muffins, but artificial works too if that’s what you have on hand.

Step-by-Step Instructions

Below is an overview of how to make this Banana Yogurt Muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and the timing.

mashed bananas on white plate.

Step 1. Mash the banana well with a fork. Try to get it smooth to avoid having lumps in the baked muffins.

mixing wet ingredients for banana yogurt muffins in bowl.

Step 2. Add it to a medium bowl with the rest of the wet ingredients.

mixed banana yogurt muffin batter in clear bowl on counter.

Step 3. Gently stir in the dry ingredients.

banana yogurt muffin batter in mini muffin pan.

Step 4. Divide Banana Yogurt Muffin batter among the prepared muffin tin and bake.

Banana yogurt muffins in muffin pan.

Best Muffin Pan

I prefer to bake with a nonstick muffin pan and nonstick spray for the best results. These Banana Yogurt Muffins are likely to stick to paper liners, so if you want to use them, spray lightly with nonstick spray. My preferred muffin pan is from Wilton.

Frequently Asked Questions

What is the purpose of yogurt in muffins?

Adding yogurt to muffins adds moisture and tenderness to the final texture of the muffins. It also helps the muffins be a little more satisfying due to the slightly higher protein content.

How do you make muffins not dry?

The best way to ensure that the muffins you make are not dry is to follow the recipe you are using and do your best not to over bake them. You can test the center with a cake tester starting at the earlier range of the time, then look for the tester to come out cleanly.

Can I use Greek yogurt in this Banana Yogurt Muffin recipe?

I prefer to use plain whole milk regular style yogurt in this recipe simply because it’s less expensive. To use Greek yogurt, use the same amount as the regular yogurt that’s called for in the recipe, then add 2 tablespoons milk.

Banana yogurt muffins on white plate.

How to Store

Once cooled, store these Banana Yogurt Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.

Best Tips for Success

  • Use one optional add-in (such as chocolate chips, blueberries or strawberries) per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
  • I like using whole milk yogurt in this recipe.
  • Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
  • Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
  • Dice up as needed for younger eaters.
  • Top with butter, nut butter, or jam as desired.
  • If you have more bananas, freezer them and make Banana Ice Cream.
  • You may like my other banana muffin recipes including Sugar-Free Banana Muffins, Banana Oatmeal Muffins, Banana Zucchini Muffins, and Chocolate Banana Muffins.

I’d love to hear your feedback on this post, so please rate and comment below!

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banana yogurt muffins on cooling rack.

Banana Yogurt Muffins

With fresh banana flavor and ultimate fluffiness, these no-added-sugar Banana Yogurt Muffins are perfect for kids breakfast, lunch or snack.
5 from 6 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Breakfast
Calories 120kcal
Servings 12 (Makes 24 mini muffins)

Ingredients

  • cups whole-wheat flour
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed very ripe banana (about 2 medium)
  • ½ cup whole milk plain yogurt
  • ¼ cup unsalted butter (melted and slightly cooled)
  • 2 eggs (lightly beaten)
  • 1 teaspoon pure vanilla extract
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Instructions

  • Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
  • In a medium bowl, stir together the flour, cinnamon, if using, baking powder, baking soda, and salt.
  • In another bowl, stir together the banana, yogurt, butter, eggs, and vanilla.
  • Gently stir the yogurt mixture into the flour mixture.
  • Divide batter among the prepared muffin tin, using about 2 tablespoons batter in each cup. It will fill about to the edge. (To make standard size muffins, use ¼ cup batter.)
  • Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully. (To bake standard size muffins, bake for 14-16 minutes.)

Notes

  • Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
  • You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
  • Use one optional add-in (such as chocolate chips, blueberries or strawberries) per batch of muffins, or use 1 tablespoon of each per muffin to make a mixed batch.
  • I like using whole milk Greek yogurt in this recipe.
  • Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
  • Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
  • Egg-free: Omit the eggs. Add ¼ cup milk. Proceed with the recipe.
  • Dice up as needed for younger eaters.
  • Top with butter, nut butter, or jam as desired.

Nutrition

Serving: 1muffin, Calories: 120kcal, Carbohydrates: 16g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 146mg, Potassium: 150mg, Fiber: 2g, Sugar: 3g, Vitamin A: 182IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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5 from 6 votes

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Comments

  1. 5 stars
    Can you use Icelandic yogurt instead of Greek for any of your muffin recipes? Love making all your recipes especially muffins for my kids!

    1. It should be fine here, but add a splash of milk so the batter isn’t too thick. Enjoy!

  2. 5 stars
    My kids love all your muffin recipes, and these were another hit. I can’t believe they don’t contain added sugars! Thanks!

    1. They should be a fine muffin for a baby. I would dice them up into little pieces for that age.

    1. No, almond flour is not a good 1:1 sub for wheat flour but a gluten-free all purpose flour is.

  3. 5 stars
    so easy to make and so good! love that they have no added sugar but of course had to add mini chips!

  4. Hello, i have only Greek yogurt with me. Will this change the recipe? Do I need to add some milk?

  5. Hi there ! If I’m using white flour, do I still use the same amount? I know in the ABC muffins it’s a different quantity. Thank You.

  6. 5 stars
    Made these tonight! So easy and delicious. My 21 month old enjoyed having one with his dinner. Thanks for always coming through with the best recipes!