Banana Muffin (with Yogurt)

Banana Muffin (with Yogurt)

4.6 of 5 (124)
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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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Healthy breakfast on the go, anyone? Healthy breakfast on the go, anyone?
Number of Servings: 12


    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


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.

TAGS:  Snacks |

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Member Ratings For This Recipe

  • Incredible!
    18 of 19 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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  • Very Good
    8 of 8 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!
    7 of 7 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!
    7 of 8 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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  • Incredible!
    6 of 7 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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