Banana Yogurt Muffins – Yummy Toddler Food

With fresh banana flavor and ultimate fluffiness, these no-added-sugar Banana Yogurt Muffins are perfect for kids breakfast, lunch or snack. They’re easy to stir together, store so well, and have the most tender muffin texture to please everyone.

Ingredients You Need

Here’s a look at the ingredients you need to make this healthy muffin recipe for kids.

• Flour: I use whole wheat flour in this recipe to balance the moisture in the yogurt and bananas. And to add whole grains to the base of the mini muffins.
• Cinnamon (optional): You can add a dash of cinnamon to enhance the flavor the mini banana muffins.
• Baking powder and baking soda: A combination of these two ensures that the batter bakes up tender and also cooks through properly.
• Banana: Since bananas are providing the sweetness in this recipe, we need to use ripe ones with some brown spots to ensure the best flavor.
• Yogurt: I use whole milk plain yogurt in this recipe to keep the ingredients affordable while also adding nutrition. (Read more about the importance of yogurt for babies and toddlers.)
• Butter: I prefer to bake with unsalted butter so I can control the salt. You can also use salted butter and simply omit the small amount of salt called for in the recipe.
• Eggs: Eggs help give the muffins structure and additional protein.
• Vanilla extract: I usually use pure vanilla extract to add flavor to banana muffins, but artificial works too if that’s what you have on hand.

Step-by-Step Instructions

Below is an overview of how to make this Banana Yogurt Muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and the timing.

Step 1. Mash the banana well with a fork. Try to get it smooth to avoid having lumps in the baked muffins.

Step 2. Add it to a medium bowl with the rest of the wet ingredients.

Step 3. Gently stir in the dry ingredients.

Step 4. Divide Banana Yogurt Muffin batter among the prepared muffin tin and bake.

Best Muffin Pan

I prefer to bake with a nonstick muffin pan and nonstick spray for the best results. These Banana Yogurt Muffins are likely to stick to paper liners so if you want to use them, spray lightly with nonstick spray. My preferred muffin pan is from Wilton.

How to Store

Once cooled, store these Banana Yogurt Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.

Best Tips for Success

• Use one add-in per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
• I like using whole milk yogurt in this recipe.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Add ¼ cup milk. Proceed with the recipe.
• Dice up as needed for younger eaters.
• Top with butter, nut butter, or jam as desired.
• You may like my other banana muffin recipes including Sugar-Free Banana Muffins, Banana Oatmeal Muffins, Banana Zucchini Muffins, and Chocolate Banana Muffins.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.

• In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

• In another bowl, stir together the banana, yogurt, maple syrup, eggs, butter, and vanilla.

• Gently stir the yogurt mixture into the flour mixture.

• Divide batter among the prepared muffin tin, using about 2 tablespoons batter in each cup. It will fill about to the edge. (To make standard size muffins, use ¼ cup batter.)

• Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully. (To bake standard size muffins, bake for 14-16 minutes.)

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
• You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
• Use one add-in per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
• I like using whole milk Greek yogurt in this recipe.
• Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• Dice up as needed for younger eaters.
• Top with butter, nut butter, or jam as desired.

Serving: 1muffin, Calories: 120kcal, Carbohydrates: 16g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 146mg, Potassium: 150mg, Fiber: 2g, Sugar: 3g, Vitamin A: 182IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 1mg