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

Highlighted under: Oven Cooking

I love starting my mornings with something comforting and hearty, and these Banana Cinnamon Yogurt Muffins are my go-to treat. The combination of ripe bananas and tangy yogurt not only adds flavor but makes them wonderfully moist. Plus, the hint of cinnamon elevates the taste, making these muffins utterly delightful. Whether it’s a busy weekday or a leisurely weekend, these muffins are perfect for breakfast or as an afternoon snack. Trust me, once you try them, you’ll want to have them on repeat in your kitchen!

Created by

Xanthe Beaumont

Last updated on 2026-01-19T21:37:34.790Z

I remember the first time I made these Banana Cinnamon Yogurt Muffins. I had overripe bananas sitting on my counter and wanted to transform them into something special. The addition of yogurt not only kept the muffins moist but also added a slight tang that perfectly balances the sweetness of the bananas. I experimented with cinnamon and found it brought the whole recipe together beautifully.

When baking, I learned that mixing wet and dry ingredients separately before combining them creates a better texture. This method helps to ensure that the baking soda is evenly distributed, which is crucial for a good rise. The tantalizing aroma that fills the kitchen while they’re baking is just the cherry on top!

        Why You'll Love These Muffins
        Moist texture thanks to yogurt and ripe bananas
Perfectly balanced sweetness with a hint of spice
Easy to prepare and perfect for breakfast or snacks

      

The Role of Yogurt in Muffins

Yogurt plays a crucial role in the moistness of these Banana Cinnamon Muffins. The tangy flavor of yogurt cuts through the sweetness of the bananas, balancing the overall taste. It also provides acidity, which reacts with baking soda to create lift, helping the muffins rise beautifully. When using yogurt, opt for full-fat or Greek varieties for a richer flavor and denser texture, which will enhance the muffins’ overall mouthfeel.

If you're looking for a dairy-free option, cashew yogurt or coconut yogurt can serve as excellent substitutes without compromising on moisture. However, keep in mind that non-dairy yogurts might have a different consistency, so you may need to adjust the flour slightly to achieve the right batter thickness.

Mastering the Mixing Technique

When combining the dry and wet ingredients, it's essential to adopt a gentle approach. Overmixing can lead to dense muffins due to gluten development, which is not the desired texture. Stir just until the flour is incorporated and some lumps remain; it's okay if the batter looks a bit uneven—in fact, that ensures a tender crumb. As soon as you see the last streak of flour disappear, cease mixing to achieve the fluffiest result.

Also, when filling the muffin tins, use an ice cream scoop for even portions. This not only makes the process quick and efficient but ensures that all muffins bake uniformly. Fill each cup about two-thirds full, as this allows room for rising without overflowing.

Ingredients

Gather the following ingredients to create these delicious muffins:

Ingredients for Banana Cinnamon Yogurt Muffins

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

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to bake your Banana Cinnamon Yogurt Muffins:

Preheat Your Oven

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

Mix Wet Ingredients

In a large bowl, mix the mashed bananas, yogurt, melted butter, sugar, egg, and vanilla extract until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your freshly baked muffins! They can be stored in an airtight container for several days.

Pro Tips

For an extra touch, you can add chopped walnuts or chocolate chips to the batter for added flavor and texture.

Storage Tips

These Banana Cinnamon Yogurt Muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Allow the muffins to cool completely, then wrap each muffin in plastic wrap and place them in a freezer-safe bag. They will keep well in the freezer for up to three months. Thaw overnight in the refrigerator, or pop them in the microwave for a quick reheating.

To refresh the muffins, you can reheat them briefly in a preheated oven at 350°F (175°C) for 5-10 minutes. This will revive their original texture and warmth, making them feel freshly baked again.

Variations and Add-ins

Feel free to customize these muffins to suit your palate! Adding a half-cup of chopped walnuts or pecans brings a delightful crunch and a nutty flavor that pairs wonderfully with bananas and cinnamon. You can also toss in some chocolate chips for a sweet twist or dried fruit such as raisins or cranberries for an added burst of sweetness and chewiness.

For those who enjoy a pop of freshness, consider folding in citrus zest, like orange or lemon, to brighten the muffins. This little addition can give your muffins a unique flavor profile that sets them apart from the traditional recipe.

Questions About Recipes

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

Yes, you can substitute whole wheat flour for all-purpose flour. It may result in denser muffins, but still delicious!

→ What can I use instead of yogurt?

You can substitute yogurt with applesauce or a dairy-free yogurt alternative for a similar texture.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.

→ Can I make these muffins vegan?

Yes, you can make them vegan by using a flax egg, non-dairy yogurt, and coconut oil in place of butter.