Ingredients You Need
Here’s a look at the ingredients you need to make this healthy muffin recipe for kids. I love making muffins with all kinds of nutritious ingredients and this mini muffin recipe is so perfect for kids. The Banana Yogurt Muffins have a base made from very ripe bananas for ultimate flavor and tenderness, an easy one-bowl method, and sweetness that comes from just the fruit itself. They are also soft enough for older babies and younger toddlers to enjoy, much like my ABC muffins. Which means they are a great toddler breakfast, daycare lunch option, or preschool snack to have on hand to share with the kids. I love using Stonyfield plain yogurt here since it is mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients and has a flavorful yet not-too-tangy taste. We started using it when our kids were babies, and it’s still a regular on our grocery list. (You may also like my Yogurt Muffins, Lemon Yogurt Cake and my Protein Banana Bread.) Sign up for our email updates to get tips and ideas sent to your inbox.
Flour: I use whole wheat flour in this recipe to balance the moisture in the yogurt and bananas— and to add whole grains to the mini muffins. Cinnamon (optional): You can add a dash of cinnamon to enhance the flavor the mini banana muffins. Baking powder and baking soda: A combination of these two ensures that the batter bakes up tender and also cooks through properly. Banana: Since bananas are providing the sweetness in this recipe, we need to use ripe ones with some brown spots to ensure the best flavor. Yogurt: I use whole milk plain yogurt in this recipe to keep the ingredients affordable while also adding nutrition. (Read more about the importance of yogurt for babies and toddlers.) Butter: I prefer to bake with unsalted butter so I can control the salt. You can also use salted butter and simply omit the small amount of salt called for in the recipe. Eggs: Eggs help give the muffins structure and additional protein. Vanilla extract: I usually use pure vanilla extract to add flavor to banana muffins, but artificial works too if that’s what you have on hand.
Step-by-Step Instructions
Below is an overview of how to make this Banana Yogurt Muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and the timing.
Best Muffin Pan
I prefer to bake with a nonstick muffin pan and nonstick spray for the best results. These Banana Yogurt Muffins are likely to stick to paper liners, so if you want to use them, spray lightly with nonstick spray. My preferred muffin pan is from Wilton.
How to Store
Once cooled, store these Banana Yogurt Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture). You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
Best Tips for Success
Use one optional add-in (such as chocolate chips, blueberries or strawberries) per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch. I like using whole milk yogurt in this recipe. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour. Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe. Dice up as needed for younger eaters. Top with butter, nut butter, or jam as desired. If you have more bananas, freezer them and make Banana Ice Cream. You may like my other banana muffin recipes including Sugar-Free Banana Muffins, Banana Oatmeal Muffins, Banana Zucchini Muffins, and Chocolate Banana Muffins.
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