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

Highlighted under: Easy Baking Recipes

I love starting my mornings with a warm, comforting muffin, and these Banana Cinnamon Yogurt Muffins are my favorite! The combination of ripe bananas, creamy yogurt, and a hint of cinnamon creates a moist texture and a delightful flavor that keeps me coming back for more. Plus, they're easy to whip up and perfect for meal prep. Whether I'm enjoying them fresh out of the oven or grabbing one on the go, these muffins always brighten my day, making breakfast feel special without the fuss.

Created by

Amelia Roberts

Last updated on 2026-01-19T22:33:34.401Z

Making these Banana Cinnamon Yogurt Muffins is a cherished weekend ritual for me. The aroma of bananas and cinnamon wafting through the kitchen instantly puts me in a good mood. I’ve found that using ripe bananas is key—they’re sweeter and provide the perfect moisture to the muffins. Mixing in yogurt not only adds a creamy richness but also gives them a delightful texture that’s simply irresistible.

Through trial and error, I discovered that a gentle hand in mixing is essential to keep these muffins light and fluffy. Overmixing can lead to dense muffins, which is why I fold the ingredients together just until combined. I promise, this little trick is what makes them taste homemade and special every time!

Why You'll Love These Muffins
Moist texture from ripe bananas and yogurt
Warm cinnamon flavor that makes mornings cozy
Quick and easy to prepare for busy days

The Role of Bananas and Yogurt

Ripe bananas serve as the star ingredient in these muffins, bringing natural sweetness and moisture that contribute to a tender crumb. The overripe fruit not only sweetens the batter without added sugar but also prevents the muffins from becoming dry. Aim for bananas with lots of brown spots for the best flavor and texture. When mashed, they should be very smooth to ensure even distribution throughout the batter.

Plain yogurt complements the bananas by adding a creamy richness while also acting as a leavening agent. The acidity in yogurt reacts with baking soda, helping the muffins rise beautifully. If you're looking for a lighter version, consider swapping in Greek yogurt; it will enhance the protein content without compromising the delightful flavor.

Perfecting Your Muffin Technique

Mixing the batter gently is key to achieving the perfect muffin texture. Overmixing can lead to dense, tough muffins due to gluten development. Once you've combined the wet and dry ingredients, stir only until no dry flour remains visible. The batter may still be a little lumpy, and that's perfectly fine—these lumps will bake up beautifully and result in a tender bite.

As you prepare the muffin tin, be mindful of portioning the batter correctly. Filling each cup about two-thirds full allows for optimal rising and prevents overflow. For an extra touch, sprinkle a bit of cinnamon sugar on top before baking for a sweet, crunchy topping and an aromatic bonus.

Ingredients

Gather these simple ingredients to make the perfect muffins:

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Wet Ingredients

3 ripe bananas, mashed
1 cup plain yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Now that you have everything, let's move on to making these delicious muffins!

Instructions

Follow these steps to bake your Banana Cinnamon Yogurt Muffins:

Preheat and Prepare

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

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together the mashed bananas, yogurt, oil, eggs, and vanilla until smooth.

Combine and Bake

Add the wet ingredients to the dry ingredients and mix gently until just combined. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Your Banana Cinnamon Yogurt Muffins are ready to enjoy!

Pro Tips

For added flavor, consider tossing in a handful of chopped walnuts or chocolate chips into the batter before baking.

Storing and Freezing Muffins

These muffins can be stored at room temperature for up to three days in an airtight container. If you want to extend their shelf life, they freeze exceptionally well. Simply wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They can last for about three months in the freezer, making them a fantastic option for meal prep.

When you're ready to enjoy a frozen muffin, let it thaw at room temperature or pop it in the microwave for about 20-30 seconds. If you prefer a freshly baked feel, you can also reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, ensuring they are warmed through.

Variations and Customizations

Feel free to play around with mix-ins to elevate the muffins. Adding a half cup of chopped nuts like walnuts or pecans provides a satisfying crunch and extra flavor. For a sweet twist, mix in half a cup of chocolate chips or dried fruit such as raisins or cranberries for added texture and taste.

If you're looking to decrease the sugar content, consider using coconut sugar or a sugar substitute that measures cup-for-cup to maintain sweetness without the extra calories. For a healthier option, you can replace half of the all-purpose flour with whole wheat flour, introducing more fiber and nutrients into your breakfast treat.

Questions About Recipes

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

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. It may result in a denser muffin, so keep that in mind.

→ How do I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months.

→ Can I make these muffins vegan?

To make these muffins vegan, you can replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based yogurt.

→ What can I use instead of yogurt?

If you don't have yogurt on hand, you can use sour cream or even applesauce as a substitute.