Greek Yogurt Banana Muffins

A moist banana muffin removed from it's paper case.

Greek Yogurt Banana Muffins

Healthy and moist Greek Yogurt Banana Muffins made entirely from basic ingredients and prepped, baked and ready to eat in just 30 minutes!

5 from 1 vote

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Course: lunch box, Snacks

Cuisine: Muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 182kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
mixing bowl
Oven
Muffins Trays

Ingredients

280 g (2 cups) plain flour
1 ½ teaspoon baking powder
½ teaspoon bicarbonate soda
pinch salt
60 g butter softened to room temperature
110 g (½ cup) caster sugar
50 g (¼ cup) brown sugar
2 eggs room temperature
3 bananas mashed, ripe
2 teaspoon vanilla extract
285 g (1 cup) greek yogurt

Optional (For Decorating)

1 extra banana sliced
raw sugar for sprinkling

Instructions

Preheat oven to 180 degrees celsius (fan-forced).
Line 2 x 12-hole muffin trays with paper liners and set aside.
Sift the flour, baking powder, bicarbonate soda and salt into a bowl and set aside.
If using a Thermomix: Place the flour, baking powder, bi-carb soda and salt into the Thermomix bowl and sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
In a separate bowl, beat the butter, caster sugar and brown sugar until creamy.
If using a Thermomix: Place the butter, caster sugar and brown sugar into the Thermomix bowl and cream for 30 seconds, Speed 4. Scrape down the sides and repeat for a further 20 seconds.
Add the eggs, one at a time, and continue to beat until well combined.
If using a Thermomix: Reduce to Speed 3 and with the blades turning, add the eggs, one at a time, and continue to mix until well combined.
Add the mashed bananas, vanilla extract and greek yogurt and beat until combined.
If using a Thermomix: Add the mashed bananas, vanilla extract and Greek yogurt and mix for 20 seconds on Speed 5.
Add the reserved dry ingredients and fold through until just combined.
If using a Thermomix: Add the reserved dry ingredients and mix for 5 seconds on Speed 4, or until just combined.
Divide the mixture equally between the muffin holes filling to two-thirds full (this recipe will make approximately 16-18 muffins).
Optional: Add one thin slice of banana to the top of each muffin. Sprinkle with raw sugar.
Cook for 15-20 minutes or until the tops are golden.
Remove from the oven and allow to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS:

Use overripe bananas – They bring the best natural sweetness and moist texture.
Don’t overmix – A few lumps are fine. Overmixing will lead to tough muffins.
Test doneness – They’re ready when golden and a skewer inserted comes out clean.
Cool before storing – Let muffins cool completely before storing to prevent sogginess.
Room temp storage – Store in an airtight container at room temp for 2–3 days.
Fridge – Store in the fridge for 3–4 days. Bring to room temp before serving.
Freeze – Cool completely, then freeze in a container with baking paper between layers. Thaw at room temp or microwave briefly.

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