Banana Yogurt Muffins and Little Banana Bread Loaf
User Reviews
4.6
24 reviews
Excellent
Banana Yogurt Muffins and Little Banana Bread Loaf
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These banana yogurt muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes!
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Ingredients
- 1 cups mashed banana 3 medium/large ripe bananas
- 1 large egg
- 6 ounces Greek yogurt (I used Lowfat banana Chobani
- ½ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 to 2 teaspoons cinnamon or to taste
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt optional and to taste
- about 1/4 cup sprinkles divided; optional but recommended
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Instructions
- Preheat oven to 350F, line a 12-count muffin pan with liners or spray with floured cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
- In a large mixing bowl, mash 2 1/2 of the 3 bananas, reserving half of one banana for garnishing the little loaf.
- Add the egg, yogurt (if using sour cream, add an additional 2 to 3 tablespoons granulated sugar to compensate because the yogurt is sweetened), oil, sugars, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
- Add the flour, baking powder, baking soda, optional salt, and mix until just combined; don't overmix or bread will be tough.
- Pour batter into prepared muffin pan, filling each of the 12 wells to three-quarters full (fill past the old two-thirds full rule to create domed and fuller muffins). Add 1 scant teaspoon (a generous pinch) of sprinkles to the center of each muffin.
- Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done.
- Allow muffins to cool in pan for 10 to 15 minutes before removing.
- With the remaining batter, either pour into prepared loaf pan, smoothing it lightly with a spatula; or make more muffins (I'd guess about 6 more). With the reserved half banana, slice into thin rounds, about 1/8th-inch thick, and lay the slices on the top surface of the bread. Liberally shake sprinkles over the top. Bake for about 28 to 30 minutes, or until tops is set, and a toothpick inserted in the center comest clean. Top of bread should feel springy to the touch when done.
- Optionally serve muffins or bread with Strawberry Butter.
Notes
- Muffins will keep in airtight container (or for the bread wrap it in plasticwrap and place inside a large ziplock) for up to 5 days, although are best enjoyed sooner rather than later.
- Consider freezing extra muffins or the loaf if you're not going to consume within a week.
Nutrition Information
Show Details
Serving
1
Calories
186kcal
(9%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
Cholesterol
11mg
(4%)
Sodium
114mg
(5%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 186kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 11mg | 4% |
| Sodium | 114mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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