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; 1/2 cup granulated sugar; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt

Highlighted under: Classic Baking Favorites

I absolutely love these Banana Cinnamon Yogurt Muffins! They are the perfect blend of moistness, flavor, and nutrition. Whenever I have overripe bananas, I whip up a batch of these little delights. Using yogurt makes them airy and light, while the cinnamon adds a warm, fragrant touch. Plus, they are so versatile—perfect for breakfast, an afternoon snack, or even a light dessert. I guarantee you'll enjoy the delightful aroma wafting through your kitchen while they bake!

Created by

Beatrice Holloway

Last updated on 2026-01-21T20:06:36.786Z

Every time I make these Banana Cinnamon Yogurt Muffins, I think back to the first time I baked them for my family. The moment they came out of the oven, the heavenly scent filled the house, and I knew I had a winner. The moist texture, combined with the hint of cinnamon, made them disappear within minutes!

One key tip I’ve discovered is to use slightly overripe bananas. They not only add natural sweetness but also enhance the moisture of the muffins. Additionally, don’t skip the yogurt—it’s what gives these muffins their delightful fluffiness. Trust me; once you try these, it will become a favorite in your household!

Why You Will Love These Muffins
Moist and fluffy texture thanks to yogurt
Delicious balance of sweet bananas and warm cinnamon
Perfect for breakfast or an on-the-go snack

Understanding the Ingredients

The base of these Banana Cinnamon Yogurt Muffins relies heavily on ripe bananas. The more overripe they are, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots; this is where their natural sugars have developed, enhancing the overall taste. If you don't have ripe bananas, you can speed up the ripening process by placing them in a brown paper bag for a day or two.

Yogurt plays a crucial role in developing the muffins’ airy texture. It not only adds moisture but also acts as a natural leavening agent when combined with baking soda. Greek yogurt can be substituted here for a protein boost, while non-dairy yogurt options can make this recipe suitable for those with lactose intolerance.

Mastering the Mixing Technique

When mixing the wet and dry ingredients, it’s essential to strike a delicate balance. Overmixing can lead to dense, tough muffins. Stir just until combined—it's fine if there are a few lumps. The batter will come together beautifully and produce muffins that rise nicely with golden tops and a soft, fluffy interior.

If you prefer a touch of extra flavor and texture, consider folding in chopped nuts or chocolate chips before scooping the batter into the muffin tins. This step adds dimension to your muffins, but keep an eye on the mixers—mixing in solid ingredients can still lead to overmixing if you're not careful.

Ingredients

Muffin Ingredients

2 ripe bananas, mashed
1 cup plain yogurt
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Mix the ingredients well to ensure the best flavor and texture.

Instructions

Preheat the oven

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

Mix the wet ingredients

In a mixing bowl, combine the mashed bananas, yogurt, sugar, vegetable oil, egg, and vanilla extract until smooth.

Combine the dry ingredients

In another bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.

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 tins

Scoop the muffin batter into the prepared muffin tins, filling each cup about 2/3 full.

Bake

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

Cool and enjoy

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

Serve warm or store in an airtight container for up to three days.

Pro Tips

For extra flavor, consider adding chopped nuts or chocolate chips into the batter. You can also substitute whole wheat flour for half of the all-purpose flour for a healthier option.

Make-Ahead and Storage Tips

These muffins can be made ahead of time, making them an ideal choice for busy mornings. Once baked, allow them to cool completely, then store them in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. They can last up to three months when stored this way.

To reheat, simply pop a muffin in the microwave for 15-20 seconds or wrap it in foil and place it in a preheated oven at 350°F (175°C) for about 10 minutes. This will refresh the muffins and bring back their original moistness.

Serving Suggestions and Variations

These Banana Cinnamon Yogurt Muffins are delicious on their own, but you can elevate them by serving them with a spread of almond butter or drizzling a little honey over the top. Pair them with a side of fresh fruit or a yogurt parfait for a balanced breakfast.

Feel free to experiment with flavor variations by swapping out the cinnamon for nutmeg or pumpkin spice for a seasonal twist. You could also substitute a portion of the all-purpose flour with whole wheat flour for extra fiber, or add some shredded zucchini for a hidden veggie boost.

Questions About Recipes

→ Can I make these muffins vegan?

Yes! You can substitute the egg with a flaxseed meal or applesauce, and use a plant-based yogurt.

→ How do I store leftovers?

Keep them in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

→ Can I freeze the muffins?

Absolutely! Just wrap them individually in plastic wrap and place them in a freezer bag. They will last up to three months.

→ What can I substitute for yogurt?

You can use sour cream, buttermilk, or even applesauce as a substitute for yogurt in this recipe.