September 7, 2014

Banana Yoghurt Muffins

Banana Yoghurt Muffins

I tend to bake a batch of these muffins when I have a few brown bananas sitting in the fruit bowl.  The  natural yoghurt adds a very mild tang and moist texture.  The kids love them, so I tend to make a large batch in a variety of sizes and freeze them for lunchboxes or a quick snack.


1 & 3/4 cup of self raising flour (can use wholemeal)

1/4 teaspoon cinnamon

1/4 cup of honey

1 cup of natural yoghurt

1 egg

150 g melted butter

2 large bananas – mashed


  1. Preheat the oven to 180°C. Lightly grease your muffin tray. I use a combination of standard and mini sized trays for a variety of sizes.
  2. Combine all of the wet ingredients until well mixed and then add the flour and cinnamon, stirring until just combined.
  3. Divide the mixture into the muffin trays. Baking time will depend on the size of the muffins.  Standard muffins take approximately 20 minutes, but you are looking for a nice golden top and waiting until a skewer comes out clean after being inserted in the centre of a muffin.
  4. Allow the muffins to cool for a few minutes and then remove to a wire rack to cool.  These are delicious warm too.

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