Banana Yogurt Muffins

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www.theconsciousplantkitchen.com

These Banana Yogurt Muffins are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-yogurt-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: muffins

Calories: 179.3kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Equipment

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