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Banana Yogurt Muffins

"Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients."
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Ingredients

40 m servings 214 cals
Original recipe yields 12 servings (12 muffins)

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Directions

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  1. Combine bran cereal, bananas and yogurt in a medium bowl. Let stand for a couple minutes to allow cereal to soften. Meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.
  2. Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
  3. Spoon batter evenly into 12 greased or paper-lined muffin cups.
  4. Bake in a preheated 400 degrees F (200 degrees C) until tops spring back when pressed, about 17 to 20 minutes. Let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. Store in an airtight container.

Nutrition Facts


Per Serving: 214 calories; 9.1 g fat; 30.9 g carbohydrates; 5 g protein; 28 mg cholesterol; 280 mg sodium. Full nutrition

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Reviews

Read all reviews 41
  1. 46 Ratings

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Most helpful positive review

These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt ...

Most helpful critical review

Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I ...

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These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt ...

Tried this today. They turned out just wonderful. I did make a few mods. I use greek yogurt instead of regular yogurt, added 1 tsp vanilla and almond extract. I used both raisins and pecans. ...

I found it was a great recipe that fit our family perfectly. Thanks you for sharing.

These were amazing. Made the following adjustments for a healthier version: substituted pastry flour for white flour (lower gluten), 1/2 c. applesauce for oil, and only 1/3 c. packed brown sug...

Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I ...

This is my go to muffin recipe, I have made it at least a dozen times this year. I always have all the ingredients on hand, and they always turn out moist. I have also substituted pumpkin for ...

These are so nice & moist . I did add a little extra banana , not wasting it because it was a little over the cup measurement . BTW 1 cup banana is roughly 3 med bananas . Use whatever kind of y...

I thought it would be fun to try because I had banana, corn flakes, and yogurt. It was much better than expected!

This muffin is very soft and moist. I baked at 200C fir 17mins. Added walnuts to the mixture and almond flakes for toppings. I got 14 big muffins.