Yogurt Muffins

My family adores these moist and fluffy yogurt muffins. They are wholesome, naturally sweetened, and so easy to customize. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 17

Total Time 19

Servings servings

Calories 173kcal

Author Arman Liew

Ingredients

3 large bananas mashed
1/4 cup butter softened
2/3 cup maple syrup
1/2 cup yogurt
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Instructions

Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill them with muffin liners. Set them aside.
In a large mixing bowl, whisk together the bananas, butter, maple syrup, eggs, and vanilla extract. Add the flour, baking powder, baking soda, and salt and mix until combined. Fold through any mix-ins of choice.
Distribute the batter evenly amongst the muffin tin and bake for 17-19 minutes, or until a skewer comes out mostly clean.
Remove the muffins from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Video

Notes

* Plain all-purpose flour can also be used. If you use the gluten free flour, be sure it has added xanthan gum in it.

TO STORE: Muffins can be stored in an airtight container at room temperature for up to five days. They will keep longer if you store them in the refrigerator.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition