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Yogurt Banana Mini Muffins Recipe

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4.4 from 10 reviews

These Yogurt Banana Mini Muffins are moist, flavorful, and perfectly sized for a quick snack or breakfast treat. Made with ripe bananas and Greek yogurt, they offer a tender crumb and a subtle sweetness from maple syrup, enhanced with a touch of cinnamon. Ideal for muffin lovers who enjoy a healthy twist with natural ingredients.

  • Total Time: 25 minutes
  • Yield: 24 mini muffins

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon

Wet Ingredients

  • 1 cup very ripe mashed banana (2-3 medium bananas)
  • ½ cup plain whole milk Greek yogurt
  • 2 eggs
  • 2 teaspoons vanilla bean paste
  • ⅔ cup maple syrup

Instructions

  1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it is properly heated when you are ready to bake the muffins.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, and cinnamon thoroughly to distribute the leavening and spices evenly.
  3. Mix Wet Ingredients: In a separate bowl, whisk the mashed bananas, Greek yogurt, eggs, vanilla bean paste, and maple syrup until the mixture is smooth and well combined.
  4. Combine Wet and Dry: Add the dry ingredients to the bowl with wet ingredients and gently fold together with a rubber spatula, mixing just until the batter is combined to avoid overworking it.
  5. Prepare Muffin Tin: Grease a mini muffin tin using cooking spray to prevent sticking and ensure easy removal of the muffins after baking.
  6. Fill the Muffin Tin: Use a mini cookie scoop to evenly distribute the batter into the 24 mini muffin spots, filling each up to the top for uniform size.
  7. Bake: Place the muffin tin in the preheated oven and bake for 13-16 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
  8. Cool Muffins: Let the muffins cool in the tin for several minutes before transferring them to a wire cooling rack to cool completely, preventing sogginess.
  9. Store Leftovers: Keep any remaining muffins in an airtight container in the refrigerator to maintain freshness for several days.

Notes

  • Use very ripe bananas for the best natural sweetness and moisture in the muffins.
  • Filling the muffin tins to the top results in well-shaped muffins with minimal spreading.
  • Do not overmix the batter to ensure the muffins remain tender and fluffy.
  • These mini muffins are perfect for portion-controlled snacks and freeze well for longer storage.
  • You can substitute maple syrup with honey or agave nectar if preferred.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/yogurt-banana-mini-muffins-recipe/