Whole-Grain Banana Yogurt Muffins

Wholesome, Moist & Versatile Breakfast Treat

Basic Information

• Total Time: 30 minutes (prep, baking, plus cooling)

• Servings: 12 muffins

• Review Count: 648 comments

Recipe Overview

These Whole-Grain Banana Yogurt Muffins blend nutrient-dense whole-wheat flour with creamy yogurt and ripe bananas, creating a sweet, satisfying treat ideal for breakfast, snacks, or on-the-go. The recipe is endlessly adaptable—customize toppings, sweeteners, or mix-ins to suit your taste and pantry.

Ingredients

Dry Mix

• 1¼ cups (150g) whole-wheat flour (spelt or all-purpose flour can substitute)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon kosher salt

Wet Mix

• 1 cup (150g, from ~2 large) mashed ripe bananas (soft, spotty texture preferred)

• ½ cup (120ml) plain whole-milk yogurt (regular or Greek yogurt works)

• 1 large egg (room temperature for smooth incorporation)

• ½ cup (110g) packed light brown sugar (or coconut sugar for a deeper flavor)

• ¼ cup (60ml) neutral oil (e.g., grapeseed, canola, or avocado oil)

• ¼ cup (60ml) honey (optional; maple syrup or agave works too)

Optional Toppings

Old-fashioned oats, chia seeds, chopped nuts (walnuts/pecans), shredded coconut, or cacao nibs (for texture and visual appeal)

Instructions

1. Preheat & Prep: Set oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with nonstick spray/butter.

2. Dry Ingredients: In a large bowl, whisk all dry components (flour, baking powder, baking soda, cinnamon, salt) until uniformly combined.

3. Wet Ingredients: In a medium bowl, mash bananas until smooth (leave small lumps for texture). Add yogurt, egg, brown sugar, oil, and honey. Whisk vigorously until sugar dissolves and all wet ingredients are fully integrated.

4. Combine Batters: Pour wet mix into dry ingredients. Gently fold with a silicone spatula just until no flour streaks remain—avoid overmixing (this keeps muffins tender!).

5. Portion & Top: Divide batter evenly into 12 cups (≈¼ cup per cup). Sprinkle optional toppings if using.

6. Bake: Bake 20–23 minutes until a toothpick inserted into the center emerges clean (minor crumbs are normal).

7. Cool & Serve: Rest in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.

• Freezing: Wrap individually in parchment, place in freezer bags, and freeze for 3 months. Thaw overnight in the fridge or reheat at 350°F (175°C) for 10 minutes before serving.

Customer Reviews

• "Substituted 1/3 cup applesauce for oil and skipped honey—still moist and sweet! Greek yogurt worked perfectly when regular was unavailable. Add berries (even overripe!) for extra flavor."

• "Reduce sugar by half! I use 1/3–1/2 less and omit honey. Variations: lemon zest + blueberries, or frozen raspberries (house favorite). Endlessly adaptable!"

• "Omitted honey by accident, but they were sweet enough. Great texture, freezes well, and my oven bakes in 12–15 minutes (adjust for yours!)."

• "Maternity leave staple! Swapped banana for 1 cup pumpkin puree or added chopped apples/raisins. Flax egg makes them vegan-friendly—versatile & nourishing!"

Chef’s Adaptation Tips

• Lower Sugar: Cut brown sugar to ⅓ cup and omit honey.

• Vegan: Replace egg with 1 Tbsp ground flaxseed + 3 Tbsp warm water (set 5 mins).

• Fruit Twists: Add 1 cup fresh/frozen berries, grated carrot, or chocolate chips (dairy-free chocolate works!).

Enjoy these wholesome muffins as a quick breakfast, snack, or even dessert! 🍞🥄