Introduction
These banana yogurt muffins are just as easy, if not easier than normal muffins. They use yogurt instead of butter – no melting required – and the yogurt provides a more interesting flavor than standard milk.
What You Need to Make Them
To make these muffins, you’ll need standard muffins ingredients as well as bananas and some yogurt.
For the bananas, you’ll want them to be very ripe (browned). The more ripe they are, the sweeter the muffins will be without having to add excess white sugar.
For the yogurt, I used plain whole fat yogurt. However, something like low-fat or Greek yogurt should work just fine.
3 Tips for Making the Best Muffins
Firstly, use a non-stick muffin pan, or muffin/cupcake liners. Even if you’re using a non-stick pan, be sure to liberally grease the muffin cups.
Secondly, don’t under-bake (or over-bake) the muffins. If you stick a toothpick in a muffin and there’s wet batter left on it, put them back in for a few minutes.
However, don’t over-bake them by chasing a beautiful golden-brown color. The pictured muffin was a bit paler than the others, but none of them were deeply browned. However, if I’d kept baking them, they’d be dried out and overdone.
Basically, just bake them until they’re cooked through and no more than that.
Finally, divide the batter sparsely, at first. If you overfill a muffin cup, making things even will be more difficult (and messy) later on. Instead, start by partially filling each of the 6 muffin cups and working from there.
For these muffins and a medium muffin pan, each section should be about 2/3 of the way full.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making these banana yogurt muffins. If you like this recipe, or baked goods in general, check out my recope for fudgey brownies.
You can also follow me on Wix or Pinterest, which will keep you from missing my future posts. My next post will be a recipe for sweet and sour tofu. If that sounds good to you, be sure to follow 🙂
Ingredients
2 ripe bananas
1 cup all purpose flour, 142 grams
1/4 cup yogurt, 57 grams
1/3 cup sugar, 74 grams
1 large egg, beaten
1/2 tsp vanilla extract
Large pinch of baking powder*, about 1/2 tsp
Pinch of baking soda, about 1/4 tsp
1/3 tsp kosher salt, 2 grams
Makes 6 medium muffins
Preparation
Mix the flour, salt, baking powder and baking soda in a large bowl. Set aside.
To another bowl, add the bananas, yogurt, egg**, vanilla and sugar and mix them well.
Add the banana mixture to the flour, then mix*** until just combined. Spoon batter into prepared muffin cups.
Bake at 350 F (177 C) for about 20 minutes.
Notes
* You can also use self-rising flour and skip the baking soda, baking powder, and salt.
** For maximum efficiency, beat the egg in a medium bowl, then add the other ingredients to that same bowl.
*** If the batter seems too dry, add 1 Tbsp of water at a time while mixing. Don’t wait too long though, or you may over-mix the batter while incorporating the extra water.
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