Banana Cinnamon Yogurt Muffins

Name: Banana Cinnamon Yogurt Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 ripe bananas, mashed; 1 cup plain yogurt; 1/2 cup brown sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt

Highlighted under: Modern Inspiration

I absolutely love making these Banana Cinnamon Yogurt Muffins! Each bite is a delightful blend of ripe bananas and warm cinnamon, making them a perfect treat for breakfast or a snack. Using yogurt in the batter not only adds moisture but also creates a tender crumb that you can't resist. I often whip up a batch on lazy weekends, and they disappear so quickly! Whether enjoyed warm from the oven or stored for a grab-and-go option, these muffins never fail to brighten my day.

Created by

Olwen Bradford

Last updated on 2026-01-19T23:37:35.137Z

When I first made these muffins, I didn’t expect them to be such a hit! The balance of flavors from the ripe bananas and cinnamon was simply irresistible. I feel that using yogurt as a base elevates the texture, giving them a lightness that's hard to match. Plus, they’re healthier without compromising on taste!

One little tip I discovered is to use overripe bananas for this recipe. The more speckles they have, the sweeter and more flavorful your muffins will be. Every time I make them, I’m reminded of those cozy mornings when the aroma fills the kitchen.

Why You'll Love These Muffins
Perfectly spiced with cinnamon, making each bite comforting and warm
Yogurt creates a moist texture that keeps the muffins fresh longer
Versatile for breakfast, snacks, or even dessert!

Perfecting the Batter

The key to achieving a tender crumb in your Banana Cinnamon Yogurt Muffins lies in the balance between wet and dry ingredients. When combining the ingredients, be sure to mix just until they're incorporated. Overmixing can lead to dense muffins, so it's essential to handle the batter gently. Look for a slightly lumpy texture; it’s a sign you’ve mixed just enough without developing too much gluten.

Using ripe bananas is another crucial aspect of this recipe. Their natural sweetness and moisture enhance the flavor and texture of the muffins. If you find yourself with bananas that are too firm, consider placing them in a warm oven for a few minutes or mashing them up and letting them sit to release more of their natural sugars.

Baking Tips for Muffin Success

When it comes to baking, even small details can make a big difference. For optimal rising, ensure that your baking powder and baking soda are fresh; old leavening agents can lead to flat muffins. You can test their potency by adding a teaspoon of baking soda to vinegar—if it fizzes, it’s good to use.

Using a cookie scoop can help you fill the muffin tin evenly and ensure a uniform baking time. Aim to fill each cup about 2/3 full to allow space for the muffins to rise while baking. Keep an eye on them starting at the 18-minute mark, and perform the toothpick test. Pull them from the oven when they are slightly golden along the edges.

Ingredients

Gather the following ingredients to create these delicious muffins:

Ingredients

2 ripe bananas, mashed
1 cup plain yogurt
1/2 cup brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Make sure all ingredients are at room temperature for the best results!

Instructions

Follow these simple steps to prepare your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, yogurt, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked muffins with a cup of coffee or tea!

Pro Tips

For extra flavor, consider adding chocolate chips or nuts to the batter before baking.

Flavor Variations

If you're looking to switch things up, consider adding a handful of chopped walnuts or pecans for a delightful crunch that contrasts nicely with the soft muffin texture. Chocolate chips also make an excellent addition, bringing a touch of sweetness that pairs beautifully with the banana and cinnamon flavors.

For an extra flavor boost, you might sprinkle in some nutmeg or a touch of cardamom; these spices complement the cinnamon wonderfully and add depth. Don't hesitate to experiment with different spices to create your signature muffin!

Storage and Freezing

These Banana Cinnamon Yogurt Muffins are perfect for batch cooking. Once cooled, you can store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, consider freezing them. Place them in a zip-top freezer bag with as much air removed as possible, and they’ll last for up to 3 months.

When you're ready to enjoy a muffin from the freezer, simply let it thaw in the refrigerator overnight or microwave it for about 20-30 seconds until warmed through. This makes for a convenient breakfast or snack option at any time!

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but the texture may be denser.

→ How should I store the muffins?

Store in an airtight container at room temperature for up to 3 days.

→ Can I freeze these muffins?

Absolutely! Freeze them in a zip-top bag for up to 2 months.

→ What can I substitute for yogurt?

You can use sour cream or an equal amount of applesauce if needed.