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: 3 ripe bananas, mashed; 1 cup plain yogurt; 1/3 cup vegetable oil; 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt

Highlighted under: Balanced Food

I often find myself with a bunch of overripe bananas that just beg to be baked into something delicious. That's where these Banana Cinnamon Yogurt Muffins come in! The combination of ripe bananas and creamy yogurt creates a moist texture that's hard to resist. The addition of cinnamon adds a warm, comforting spice that brings everything together beautifully. Plus, they make for a perfect breakfast or snack option. I can't wait for you to try these easy-to-make muffins!

Created by

Dahlia Kensington

Last updated on 2026-01-21T18:17:34.577Z

Baking these Banana Cinnamon Yogurt Muffins was a delightful experience that turned my overripe bananas into something extraordinary. I decided to mix in some plain yogurt, which enhanced the moisture level and added a slight tang that perfectly complemented the sweetness of the bananas. The aroma of cinnamon as they baked filled my kitchen with warmth, and I couldn't help but sneak a taste before they cooled.

After several trials, I discovered that letting the batter rest for just a few minutes before filling the muffin liners really helped create a fluffy texture. These muffins not only disappeared quickly but also made my mornings so much brighter. I highly recommend doubling the batch to share with friends!

Why You'll Love These Muffins
Moist and flavorful thanks to ripe bananas and yogurt
A touch of cinnamon adds warmth and comfort
Perfectly sweet, making them a great snack or breakfast option

Understanding the Ingredients

Ripe bananas are the star of this recipe, as they provide natural sweetness and moisture that affect the final flavor and texture of the muffins. Look for bananas with plenty of dark spots on the peel; this indicates they are at their peak ripeness. If you don't have ripe bananas on hand, you can hasten the process by baking unripe bananas in their skins at 350°F (175°C) for about 15-20 minutes until they are soft and blackened. Allow them to cool before mashing.

Yogurt plays a critical role in these muffins, helping to create a tender crumb while adding a slight tang that balances the sweetness of the bananas. Greek yogurt is an excellent choice for added protein and thickness, but you can also use regular plain yogurt if you prefer. Just be sure to choose a variety without added sugars to maintain the muffin's integrity.

Baking Tips and Techniques

When combining the wet and dry ingredients, it's important not to overmix the batter. Overmixing can develop gluten in the flour, leading to dense muffins instead of the light and fluffy texture you desire. Stir gently until just combined, so the batter retains some lumps, which will lead to a tender muffin. If you notice the batter seems too thick, you can incorporate a tablespoon of milk to loosen it a little without compromising the final structure.

Keep an eye on the baking time; ovens can vary significantly. Start checking your muffins at the 18-minute mark by inserting a toothpick into the center of one. If it comes out clean or with just a few moist crumbs, they're ready. If the toothpick has wet batter clinging to it, give them an additional 2-3 minutes, but be careful not to overbake, as this can lead to a dry muffin.

Ingredients

Muffins

3 ripe bananas, mashed
1 cup plain yogurt
1/3 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

Instructions

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, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well blended.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt.

Combine Both Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Fill Muffin Tins

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

Bake

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

Cool and Enjoy

Remove the muffins from the oven, let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips

Make sure to mash the bananas thoroughly for better incorporation into the batter. You can also add walnuts or chocolate chips for extra flavor!

Storage and Freezing

These Banana Cinnamon Yogurt Muffins are perfect for make-ahead breakfasts or snacks. Once cooled, store them in an airtight container at room temperature for up to three days. If you plan to keep them longer, consider refrigerating them to maintain freshness for about a week.

For longer storage, these muffins freeze beautifully. Wrap each muffin tightly in plastic wrap or foil and place them in a freezer-safe bag. They’ll last for up to three months in the freezer. When you’re ready to enjoy, simply thaw them at room temperature or warm them up in the microwave for about 20-30 seconds.

Variations to Explore

Feel free to get creative with your muffins! Add-ins such as chopped walnuts, pecans, or chocolate chips can enhance the flavor and texture. If you're looking for a bit of crunch, fold in some oats or use whole wheat flour in substitution for half of the all-purpose flour for added fiber.

For a twist on flavor, consider incorporating other spices like nutmeg or adding a splash of maple syrup in place of the brown sugar. You could also replace the yogurt with applesauce for a lower-fat alternative while still retaining moisture and flavor.

Questions About Recipes

→ Can I use frozen bananas for this recipe?

Yes! Just make sure to thaw and drain any excess liquid before mashing.

→ How do I store the muffins?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I make these muffins gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend.

→ How many muffins does this recipe make?

This recipe yields approximately 12 muffins.