Yogurt Muffins

These yogurt muffins are light and fluffy and made in just one bowl! Made without refined sugar, it’s a kid friendly and healthy recipe that happens to be gluten free!

Yogurt muffins

Most weeks, I try and whip up some healthy baked goods to have on hand.

I’m never someone to deprive myself and never say no to some birthday cake or a batch of fresh brownies. However, as someone with an insatiable sweet tooth, I like to have some healthier options on hand to enjoy between meals or after dinner.

Some of my favorite healthy baked goods include oatmeal cookie bars and donuts. Recently though, I’ve really been digging some Greek yogurt muffins.

This yogurt muffin recipe is one that you WILL make on a weekly basis. It uses simple and easy ingredients, all made in just one mixing bowl. It’s healthier than most muffins out there, with the yogurt helping cut down on the fat without sacrificing taste or texture.

The texture is moist and fluffy on the inside with a light and tender crumb. The muffins are naturally sweetened, using just a pinch of maple syrup and bananas!

What I love about this recipe is just how customizable it is. You can use different flavors of yogurt and can add in your favorite fruits, nuts, seeds, or chocolate chips!

How do you make banana yogurt muffins?

The Ingredients

  • Bananas– Brown and spotty bananas are best, as they help the muffins become extra moist and sweet. Frozen bananas can be used, provided they have been thawed completely.
  • Butter– Softened and unsalted.
  • Maple syrup– A refined sugar free sweetener that gives the muffins extra sweetness.
  • Yogurt– Either Greek yogurt, vanilla yogurt, or plain yogurt. You can also try homemade keto yogurt.
  • Eggs– Room temperature eggs.
  • Vanilla extract– Every muffin needs a dash of vanilla.
  • All purpose flour– Either standard flour or gluten free all purpose flour. If you use the latter (as I did), ensure you use a blend that has added xanthan gum (like Bob’s Red Mill baking flour).
  • Baking powder and baking soda– Both the baking soda and powder are needed to give the muffins rise and tenderness.
  • Salt– Just a pinch to balance all the sweet ingredients.

The Instructions

Start by adding the wet ingredients to a large mixing bowl and mixing them together until smooth. Gently fold through the dry ingredients until just combined. Next, distribute the muffin batter evenly amongst a 12-count muffin tin lined with muffin liners.

Now, bake the muffins for 15-17 minutes, or until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.

Greek yogurt muffins

Tips to make the best Greek yogurt banana muffins

  • Do not overbake the muffins, as they continue to cook as they are cooling in the muffin tin.
  • Be sure to sift your dry ingredients (flour, baking powder, and baking soda) carefully before adding it into the wet ingredients- we don’t want any flour pockets showing up!
  • Feel free to fold through some walnuts, raisins, or shredded coconut flakes.

Dietary and Flavor variations

  • Make them vegan! Replace the eggs with flax eggs and use dairy free yogurt (coconut yogurt is fantastic!) and dairy free butter.
  • Blueberry yogurt muffins– Use blueberry flavored yogurt and fold through 1/2 cup of fresh or frozen blueberries.
  • Yogurt chocolate chip muffins– Fold through 1/2 cup of chocolate chips.
  • Lemon blueberry muffins with yogurt– Use lemon flavored yogurt and fold through 1/2 cup of fresh or frozen blueberries.
  • Pumpkin yogurt muffins– Replace the bananas with 1 cup of pumpkin puree.

Storing, freezing, and serving tips

  • 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.
  • What to serve muffins with: These muffins taste incredible on their own, or warmed up with a smear of butter. I personally love these with some almond butter or lemon curd spread on top.

More dessert recipes using yogurt to try

banana yogurt muffins

Frequently Asked Questions

What does yogurt do in muffins?

Adding yogurt to muffins gives them a lovely moist and soft middle and a tender crumb. If you use flavored yogurt, like blueberry yogurt, it will give the muffins a subtle blueberry flavor too. How

What does yogurt replace in muffins?

Yogurt typically replaces all or some of the fat typically used to make muffins, like butter or oil. It can also sometimes be used to replace eggs.

Do muffins with yogurt need to be refrigerated?

Muffins made with yogurt don’t need to be refrigerated unless they have a frosting made with yogurt.

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Yogurt muffin recipe

Yogurt Muffins (6 Flavors!)

These yogurt muffins are light, fluffy, and with a tender crumb! Made in just one bowl, they are low in fat, refined sugar free, and gluten free!
5 from 5 votes
Print Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 17 minutes
Total Time: 19 minutes
Servings: 12 muffins
Calories: 147kcal
Author: Arman

Ingredients

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, until smooth. Add the dry ingredients and mix until combined. Fold through the walnuts and chocolate chips, if using them.
  • 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.

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

Serving: 1muffin | Calories: 147kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Sodium: 226mg | Potassium: 173mg | Fiber: 1g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg | NET CARBS: 23g
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    Comments

    One thought on “Yogurt Muffins

    1. Do you think sour cream could be substituted for the yogurt in this recipe? Mostly I’m asking because I have sour cream I want to use up. I know sour cream and yogurt can often be used interchangeably in baking, but I wasn’t sure if it would be okay to do with this recipe.

      The muffins look beautiful! I’m about to quit doing keto and just go back to calorie counting and these look like a good way to make a healthy break back into carbs. 🙂

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