Go Back
–+ servings
banana muffins arranged on a table, with pieces of sliced bananas.
Print Recipe
4.94 from 16 votes

Banana Honey Muffins with Yoghurt

Treat the kids (or yourself!) to a batch of these easy banana honey muffins. They are moist, fluffy and completely delicious. They're naturally sweetened with just ripe bananas and honey and are also freezer-friendly, so you can stock up for the week ahead!
Prep Time5 minutes
Cook Time15 minutes
0 minutes
Total Time20 minutes
Course: baking, healthy, Snack
Cuisine: Australian
Servings: 12 muffins
Calories: 215kcal
Author: Andrea Geddes

Ingredients

  • 3 small ripe bananas (220 grams when peeled). Peeled and mashed. Spotty and brown is best!
  • ½ cup honey or use maple syrup or rice malt syrup.
  • ½ cup light olive oil light-tasting olive oil
  • 2 large eggs room temperature
  • ½ cup Greek yoghurt unsweetened. Or use your preferred yoghurt of choice.
  • 1 teaspoon vanilla bean paste
  • 270 grams plain flour 2 cups (white or wholemeal/wholewheat)
  • 1 ½ teaspoons baking powder
Metric - US Customary

Instructions

  • Pre-heat oven to 175 C° (350 F) and grease or line a 12 hole muffin tray. A mini muffin tray can also be used, if preferred.
  • In a mixing bowl, mix the mashed bananas together with the honey, oil, eggs, yoghurt and vanilla bean paste until combined.
  • Add the remaining dry ingredients (flour and baking powder) and mix until just combined.
  • Use a cookie or ice cream scoop to divide the mixture evenly into the prepared muffin trays and bake for 15-20 minutes (10-15 minutes for mini muffins), or until cooked through.
  • Transfer to a wire rack and allow to cool completely. Store in an airtight container for 3-4 days, or freeze until required. Enjoy!

Video

Notes

  1. Bananas – for best flavour and tenderness, use overripe, brown and spotty bananas. Ripe bananas are easier to mash and will enhance the flavour and sweetness of the muffins. The browner and spottier they are, the sweeter they will be. Avoid green bananas in this recipe.
  2. Plain flour – I use white, plain (all-purpose) flour, but wholemeal/wholewheat flour can also be used for a nutrient and grain boost. Self-raising flour can also be used. If using self-raising flour, leave the baking powder out of the mixture.
  3. Use extra (over) ripe bananas – the sad, brown and spotty bananas lying in your fruit bowl are perfect for this recipe. They are easier to mash and provide loads of sweetness and flavour to the muffins. Green bananas are too hard and won’t give the muffins enough flavour.
  4. Don’t overmix the batter – mix the dry ingredients into the banana mixture until everything is just Overmixing the batter will make the muffins hard and dense.
  5. Measure your ingredients. Perfectly moist and fluffy muffins require the right ratio of wet to dry ingredients. For best results, be sure to measure your ingredients (especially the flour). Use kitchen scales if you have them, for accuracy. If you don’t have kitchen scales, fluff the flour with a spoon and spoon the flour into a measuring cup and level the top with a knife before adding it to the mixture.
  6. Got some spare brown bananas? Don’t throw them out! You can peel them and place them into a freezer-safe bag or container to freeze for later.
  7. Finely mash the bananas if you don’t like lumpy pieces of banana through the muffins. Or keep it lumpier, if you prefer.
  8. The batter can be baked into 12 regular-sized muffins, or made into mini muffins in a mini muffin tin, if preferred. Baking times will vary according to your oven and the size of the tray used. This recipe is tested using a standard muffin tray with ⅓ cup capacity holes.
  9. Freezing; freeze for up to 3 months. First, allow the muffins to cool and then wrap them individually. Place the wrapped muffins in a freezer-safe bag or container and freeze. When you’re ready to enjoy them, simply reheat in the microwave for 20-30 seconds, or until warm. Or, let them thaw at room temperature. They will also thaw in lunchboxes within a few hours.
  10. Add-in ideas; Enjoy these muffins as they are, or try some of these ideas to make them a little extra special; add ¼ teaspoon of ground cinnamon or nutmeg or 1 teaspoon of vanilla bean paste or extract. You can also add up to ½ cup of any of the following; chopped nuts (walnuts, pecans, hazelnuts), fresh or frozen berries, chocolate chips (dark/milk/white) or chopped dried fruit.
  11. Storage; Keep them in an airtight container at room temperature for 3-4 days. They can be stored for longer in the fridge, but are best eaten when returned to room temperature or microwaved.
  12. The nutrition information is based on the muffins being made into 12 muffins, with one muffin being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the muffins.
  13. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. 

Nutrition

Calories: 215kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 16mg | Potassium: 150mg | Fiber: 3g | Sugar: 12g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg