Banana Muffin (with Yogurt)

3.8KSHARES
Banana Muffin (with Yogurt)

4.5 of 5 (73)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.0
  • Total Fat: 0.2 g
  • Cholesterol: 0.4 mg
  • Sodium: 192.2 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g

View full nutritional breakdown of Banana Muffin (with Yogurt) calories by ingredient
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Introduction

Healthy breakfast on the go, anyone? Healthy breakfast on the go, anyone?
Number of Servings: 12

Ingredients

    1 cup all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup mashed ripe banana
    1/4 cup white sugar
    1/4 cup nonfat plain yogurt
    1 egg
    1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt (I've used applesauce when out of plain yogurt as well). Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving.

3.8KSHARES
TAGS:  Snacks |

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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    Oh my goodness! These are simply divine! I added some cinnamon and nutmeg to the dry ingredients and it worked really well. Thank you so much for posting. At last I have a healthy addiction. - 8/27/08

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  • Incredible!
    4 of 4 people found this review helpful
    OMG these turned out amazing. changed it up just a little with whole wheat all purpose flour and strawberry nonfat greek yogurt and topped each with 1/2 teaspoon dark chocolate mini chips. best banana muffin recipe ever for those allergic to nuts like me!!!!!! WOWOWOW - 1/16/11

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  • Incredible!
    4 of 4 people found this review helpful
    Very Good!! I used the apple sauce instead of yogurt and I freeze overripe bananas and use them for more flavor. - 11/11/09

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  • Very Good
    3 of 3 people found this review helpful
    One of the best banana muffin recipes thus far. Others were either too dry or too dense. I substituted whole wheat flour and brown sugar as a healthier option. Also added some chopped walnuts, oats and cinnamon. I greased paper cups and had no problem with sitcking. Baked for an additional 5mins. - 7/10/14

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  • Incredible!
    3 of 3 people found this review helpful
    Oh my goodness these are soooooo good! They are so light and spongy. I doubled the recipe and added cinnamon and used only 2 teaspoons of baking powder and used strawberry yogurt and they turned out so well. - 4/23/14

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  • Incredible!
    2 of 2 people found this review helpful
    Sooo good, just like my mom's banana bread with a lot less calories! I used Splenda instead of sugar and added 1/2 cup finely chopped walnuts - fantastic and still only 90 calories! I greased the muffin tin with Pam (don't use liners, they will stick) and they popped right out. - 2/4/13

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious! I added blueberries. They did stick to the papers, so I might try greasing the pan instead next time. (commented again because I forgot to rate..oops) - 1/25/12

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  • Very Good
    2 of 2 people found this review helpful
    Made mine without egg but with Banana flavoured yogurt. Tastes very good, my kids love them to. - 1/4/11

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  • Very Good
    1 of 1 people found this review helpful
    Really yummy - I love using yogurt in place of oil or butter. I have parchment paper liners that work really well for muffins that have very little fat, and I never have a problem with anything sticking to them. - 2/13/14

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  • Very Good
    1 of 1 people found this review helpful
    Need to cut the baking powder down to 2 Tsp *OR* do what I do and add a lot of spices: 1 Tsp of Pumpkin Pie spice cuts the bitterness. Really worth trying for a super-low cal muffin. I use 1/2 C. minute oats and 1/2 C. flour for a heartier texture. - 9/24/12

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  • Incredible!
    1 of 1 people found this review helpful
    light & fluffy, almost spongy in texture. Tasty and yummy! :) - 6/22/12

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  • Very Good
    1 of 1 people found this review helpful
    Very light muffins. I added cinnamon and semi-sweet chocolate and it is truly a delight. - 9/17/10

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  • Good
    1 of 2 people found this review helpful
    Nice Flavor!
    Baking time was MUCH longer than advised in the recipe. I have a convection oven. It should have been the same or less.
    They stick to paper cups. There's not enough fat in the muffins to allow them to release from the paper. I guess that's a good thing, but... - 8/27/09

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  • Mine didn't rise all that much but they tasted very good. I'll try to mix it up with some of the suggestions in the comments next time. I love the idea of using banana yogurt or strawberry yogurt. - 2/5/16

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  • Delicious. Thank You. - 2/4/16

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  • This muffins are delicious, but I swapped out the sugar with Splenda and I added some chopped walnuts or almonds to the recipe. Since I don't eat dairy. I used the applesauce which worked out great! - 2/4/16

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  • 9/15 Very nice!! I like the yogurt part of this recipe. My changes -unbleached flour, splenda, lite salt, reduced sodium/aluminum free baking powder - 8/6/15

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  • These muffins were delicious, filling, and guilt free! I added 2 teaspoons of baking powder like one reviewer said, used whole wheat flour, and some cinnamon to the recipe and it turned out amazing. I also used a jumbo muffin tin so I got 5 big muffins total. 1 1/2 muffins made me full! - 8/31/13

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  • Sounds yummy. Something I definitely want to try. Maybe this weekend will be a good idea - 2/1/13

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  • Delicious! - 10/9/12

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  • We doubled the recipe, in order to have more and slightly larger muffins. Probably some of the best banana muffins we have ever made and the great thing is, they are oily, but incredibly delicious. - 6/30/12

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  • Just right, may be will add raisins next time for extra sweetness. - 6/11/12

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  • I love adding the spices. - 6/6/12

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  • There a slight bitterness to the muffins though, I am guessing it's from the Baking powder or the baking soda so I'll try to use less next time, other than that they were amazing and I hope they freeze well because I made a whole patch and I live alone :D. A definite keeper - 4/28/12

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  • Made these as per the recipe - excellent, but did take longer to bake than the directions stated. Next time I will try riper bananas as someone else suggested, and maybe a hotter oven. Thanks for posting the recipe :D - 4/2/12

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