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.
I love making muffins with all kinds of nutritious ingredients and this banana mini muffin recipe is so perfect for kids. We love them as an easy make-ahead breakfast and they freeze so well so they are great for meal prep.
Quick Look: Banana Yogurt Muffins
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Serving: 12
- Flavor Profile: Fresh banana flavor with vanilla and cinnamon
- Difficulty: Easy, perfect for everyday toddler breakfast and snacks
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Table of Contents
They are a great toddler breakfast, daycare lunch option, or preschool snack to have on hand to share with the kids. Each serving has protein, calcium, and beneficial fats, which helps them be satisfying and filling.
Why this Recipe Works
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.
(You may also like my ABC Muffins, Banana Yogurt, Banana Bread Muffins, and my Protein Banana Bread, too.)
And if you need a version without eggs, try my Eggless Banana Muffins.
Ingredients You Need
Here’s a look at the ingredients you need to make these Banana Yogurt Muffins—one of our favorite healthy muffin recipe for kids.
- 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.
- 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.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“Easy and quick to whip together. They were very moist and fluffy. Approved by the whole family. I added some grated carrots that I had in the fridge to boost veg intake. Will definitely make again!” —Katie
How to Make Banana Yogurt Muffins
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.
Step 1. Mash the banana well with a fork. Try to get it smooth to avoid having lumps in the baked muffins.
Step 2. Add it to a medium bowl with the rest of the wet ingredients.
Step 3. Gently stir in the dry ingredients.
Step 4. Divide Banana Yogurt Muffin batter among the prepared muffin tin and bake.
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Banana Yogurt Muffin FAQs
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.
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.
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.
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
- My preferred muffin pan is from Wilton.
- 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.
More Banana Muffins Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Banana Yogurt Muffins
Ingredients
- 1½ cups whole-wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed very ripe banana (about 2 medium; be sure the banana is very ripe with a lot of brown spots)
- ½ cup whole milk plain yogurt
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
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.)
Equipment
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.
- Add ¼ cup sugar to the batter to enhance the sweetness of the muffins if desired.
- 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. Reduce the yogurt to ¼ 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.
Nutrition
This post was first published April 2024.
Yum! Didn’t have yogurt so I subbed cottage cheese and omitted the salt- they were lovely!
These muffins are so good! I also like to add chocolate chips in them, because my kid will actually eat it with chocolate chips. After I make these, I put about 5 aside for the week and the rest in the freezer for the next week.
Awesome!
Hey dear, i tried it and my toddler eats them but isn’t very eager, unfortunately. I wonder whether I could make them a bit more appealing by adding cocoa powder. Any idea how much would work and if I had to adjust anything else then?