These Banana Yogurt Muffins are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!
I love making super simple muffins that my kids can take in their lunchbox (so normally without peanuts) and when I don’t do my Easy Vanilla Muffins, I make these.
While the whole recipe is just below, I’ve written a whole lot of tips, tricks, added step pictures and a lot more further down.
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Banana Yogurt Muffins
These Banana Yogurt Muffins are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!
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Servings: 12 muffins
Calories: 179.3 kcal
Ingredients
- 1 ¼ cups Mashed Banana - note 1
- ½ cup Unrefined Cane Sugar - note 2
- ⅓ cup Light Olive Oil - note 3
- ⅔ cup Dairy-Free Yogurt - note 4
- 2 cups All-Purpose Flour - note 5
- 2 ½ teaspoons Baking Powder
Optional
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ cup Chopped Walnuts - or Pecan
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with oil spray. Set aside.
- In a large mixing bowl, mash the ripe bananas with a potato masher. Pack in measuring cup to get 1 cup + 1/3 cup of mashed bananas – if extra, freeze for later. Return the mashed banana needed to the mixing bowl.
- Add the oil, yogurt, sugar, vanilla, and salt if used. Stir a few times to nicely combine than add flour, baking powder, and cinnamon if added.
- Stir until a thick muffin batter forms.
- Fold in chopped nuts or chocolate chips if desired and stir to evenly incorporate.
- Divide the batter evenly into the 12 muffin paper liners.
- Bake the muffins on the center rack of the oven for 25-30 minutes at 350°F (180°C) until a pick inserted in the center of a muffin comes out clean.
- Let them cool down on a wire rack for 1 hour.
Notes
Note 1: Equivalent to 3 large overripe bananas, black spots on the skin.
Note 2: Any sweetener works like coconut sugar, sugar-free erythritol, or leave it out for no added sugar banana muffins. If you leave it out they won’t be as golden, texture is dryer and no very sweet.
Note 3: You can also use any low flavor oil like, canola oil, or any oil you like in baking.
Note 4: Any plain yogurt work in the recipe, I am baking with dairy free yogurt like coconut, cashew or soy, but I guarantee that Greek yogurt works too if you prefer.
Note 5: You can use the same amount of white spelt flour or white wholewheat flour.
Storage: Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in zip-lock bags and thawed the day before at room temperature.
Nutrition
Serving: 1muffin | Calories: 179.3kcal | Carbohydrates: 29.9g | Protein: 2.2g | Fat: 6.3g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 221.3mg | Potassium: 134.5mg | Fiber: 1.4g | Sugar: 12.4g | Vitamin A: 19IU | Vitamin C: 2.5mg | Calcium: 58.9mg | Iron: 1.1mg | Magnesium: 12.9mg | Phosphorus: 41.1mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few wholesome ingredients to make these muffins. Here’s how I pick them.
- Mashed Banana – This provides sweetness, moisture, and binding in the muffins. For a different flavor profile, you can probably also use mashed cooked sweet potato or applesauce, but this will change the flavor.
- Unrefined Cane Sugar – This adds sweetness and helps with browning. You can also use coconut sugar, which gives a slightly caramel-like flavor, or erythritol for a sugar-free option. You can also skip the sugar entirely if your bananas are very ripe.
- Light Olive Oil – This adds moisture and tenderness. Other neutral oils like canola or vegetable oil work just as well. Melted coconut oil also works, but can solidify if the batter gets too cold.
- Dairy-Free Yogurt – This adds moisture and a slight tanginess. Any plain dairy-free yogurt will work, such as coconut, soy, or cashew. If you’re not vegan, regular or Greek yogurt should work too.
- All-Purpose Flour – This provides the structure of the muffins. White spelt flour or white whole wheat flour are great alternatives. For a gluten free version, a 1:1 gluten free baking blend can be used.
- Baking Powder – This is the leavening agent, causing the muffins to rise. Don’t skip it!
- Vanilla Extract – Adds a depth of flavor. Almond extract can also work.
- Cinnamon – For a warm, spicy note. Other spices like nutmeg or a mixed spice blend also work.
- Chopped Walnuts/Pecans – Adds texture and nutty flavor. Other nuts like almonds or hazelnuts, or seeds like pumpkin or sunflower seeds can be used.
How to Make Banana Yogurt Muffins
These muffins are crazy easy to make, here’s how in pictures.
Mash the bananas in a mixing bowl, measure the amount needed, and add the dairy-free yogurt.
Incorporate the dry ingredients and still until it’s just combined.
Scoop the muffin dough with an ice cream scoop and place it in a muffin tin lined with muffin cups.
Bake the muffins on the center rack of the oven for 25-30 minutes at 350°F (180°C).
Carine’s Baking Tips
Let me share a few more tips that can help you make the best muffins, even if you’re a beginner!
- Banana Ripeness Matters – Use very ripe bananas with plenty of brown spots for the sweetest and most flavorful muffins.
- Gentle Mixing – Avoid overmixing the batter once you add the flour. Overmixing can lead to tough muffins.
- Cooling Time – Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to prevent them from breaking.
- Check Doneness – Use a toothpick or skewer to check if the muffins are done. It should come out clean when inserted into the center.
- Flavor Boost – Add a sprinkle of coarse sugar or oats on top of the muffins before baking for a crunchy topping.
- Yogurt Temperature – Use dairy-free yogurt at room temperature to ensure it mixes smoothly with the other ingredients.
- Flavor Variations – Stir in a handful of dried fruit like raisins or cranberries for added texture and flavor.
- Muffin Size – Adjust baking time slightly if using mini or jumbo muffin tins. Smaller muffins will bake faster, larger ones will take longer.
- Freezing Tips – When freezing, wrap each cooled muffin individually in plastic wrap before placing them in a zip-lock bag to prevent freezer burn.
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