Greek Yogurt Banana Muffins

Ingredients

• 310 g (2.5 cups)plain flour
• 12.5 ml (2.5 teaspoons)baking powder
• 2.5 ml (1/2 teaspoon)bicarbonate of soda
• 7.5 ml (1.5 teaspoons)ground cinnamon
• 2.5 ml (1/2 teaspoon)ground nutmeg
• 3.75 ml (3/4 teaspoon)salt
• 350 g (1.5 cups)mashed banana
• 2 largeeggs
• 55 g (1/4 cup)brown sugar
• 85 g (1/4 cup)honey
• 120 ml (1/2 cup)oil
• 245 g (1 cup)Greek yoghurt
• 55 g (1/3 cup; up to 80 g or 1/2 cup)caramel chips
• 40 g (1/3 cup; about 18 chips)banana chips

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (355°F). Line a muffin tin with paper cases and lightly spray them with oil.

2. 2

   Mix dry ingredients

   In a large bowl, combine the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg.

3. 3

   Mix wet ingredients

   In a separate medium bowl or jug, combine the mashed banana, whisked eggs, brown sugar, honey, oil and Greek yoghurt.

4. 4

   Combine the mixtures

   Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon just until combined; a few lumps are fine, so avoid overmixing.

5. 5

   Fold in chips

   Briefly fold the caramel chips into the batter.

6. 6

   Fill the cases

   Use a metal dessert spoon or cookie scoop to divide the batter among the muffin cases. It is fine to fill them to the top.

7. 7

   Top and bake

   Place a banana chip on each muffin. Bake for 17 minutes, or until a skewer comes out without raw batter; a few sticky crumbs are fine.

8. 8

   Cool and store

   Transfer the muffins to a wire rack. Enjoy them warm or cold, then store in an airtight container for up to 4 days or freeze for up to 2 months.

What are Greek yoghurt banana muffins?

Banana muffins are a familiar American-style bake, using mashed ripe banana to flavour and moisten a simple batter. This version adds Greek yoghurt, warm spices and caramel chips, with a banana chip as a crunchy-looking topping.

The combination works because banana and yoghurt bring moisture while the raising agents help the muffins rise. A brief mix keeps the crumb tender rather than dense.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 4g protein, 28g carbs, 9g fat.

Carbohydrates come mainly from the flour, bananas, sugar, honey and chips; oil supplies much of the fat, while eggs and Greek yoghurt contribute protein. Pair a muffin with fruit and an additional protein-rich food, such as yoghurt, for a more balanced snack.

Choosing the bananas

Ripe fruit: Use bananas with brown spots, as the recipe recommends; mash them thoroughly and measure out 350 g. Their softness makes them easy to incorporate into the wet mixture.

Measure carefully: The quantity is 350 g mashed banana, approximately 1.5 cups. If the bananas are unusually large or small, weighing the mash helps keep the batter consistent.

Mixing for a soft crumb

Dry ingredients: Stir the flour, raising agents, salt and spices together first so they are distributed through the batter.

Gentle mixing: Once the wet and dry mixtures meet, stir only until no large patches of dry flour remain. A few small lumps are expected; overmixing can make muffins firm.

The role of yoghurt and oil

Greek yoghurt: Its thick texture adds moisture and tang to the batter. The recipe allows full-fat or reduced-fat yoghurt.

Oil: Measure the oil before adding it to the wet ingredients. The recipe notes that olive oil, canola oil or a mixture can be used, as can melted butter or melted coconut oil.

Filling and checking doneness

Fill generously: The method says the muffin cases can be filled to the top. Add a banana chip to each one before baking.

Check the centre: Begin checking at 17 minutes. A skewer should come out without raw batter, though a few sticky crumbs are acceptable.

Serving and timing

These muffins can be eaten warm from the rack or cooled for later. Their banana and cinnamon flavours suit breakfast, a packed lunch or an afternoon snack.

The stated total time is 27 minutes, with 17 minutes of baking in the method. Have the ingredients measured and the tin prepared before mixing so the batter can go straight into the oven.

Recipe notes & tips

• Choose spotty, overripe bananas for the banana flavour specified in the recipe.
• Mash the banana before measuring so you can use the stated quantity.
• Whisk the eggs before mixing them with the other wet ingredients.
• Stop stirring as soon as the wet and dry mixtures are combined.
• Use a cookie scoop to divide the batter evenly between the cases.
• Check for raw batter with a skewer after the 17-minute bake.

Variations

• More caramel chips: Increase the amount to 1/2 cup if you prefer extra chips.
• Olive oil: Use olive oil as the recipe author does, or combine it with canola oil.
• Melted butter: Swap the oil for melted butter as suggested in the ingredient notes.
• Coconut oil: Use melted coconut oil instead of the oil.
• Yoghurt choice: Choose full-fat or reduced-fat Greek yoghurt.

Common mistakes to avoid

• Using underripe bananas: Choose spotty, brown bananas so they mash easily.
• Overmixing the batter: Stop when the ingredients are combined, even if a few lumps remain.
• Leaving raw batter inside: Check with a skewer and bake until it comes out without raw batter.
• Skipping the tin preparation: Line the muffin tin and lightly spray the cases with oil before filling.
• Adding the topping too late: Put a banana chip on each muffin before the tin goes into the oven.

How to store

Keep the muffins in an airtight container for up to 4 days. Freeze them for up to 2 months; thaw before serving, or warm gently if you prefer them warm.

Frequently asked questions