Banana Yogurt Muffins

Banana Yogurt Muffins

Egg Farmers of Ontario 0

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

Ingredients 40 m {{adjustedServings}} servings 214 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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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.
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Reviews 25

  1. 27 Ratings


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 have any raisins. Otherwise followed the recipe. Everyone loved them. Made a second batch today and decided to go a little healthier by using half whole wheat & half white flour and threw in about 2 TBSP ground flax seed. Also replaced the oil (previously used Canola) with 1/2 cup applesauce and added 1tsp vanilla and 1tsp cinnamon. I let the bran soak in this mixture a little longer to make sure it was thoroughly wet before adding the dry ingredients. These were even better than the first batch. Still came out moist and delicious and no one noticed the healthy changes. (Love it when that happens:). Will definitely be making these again. Thanks so much for sharing.

Paul W. Heaton

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. For the flour I use Chef Brads Wonder Flour mix, which is equal parts of spelt, brown rice and pearl barley. I also add a part of soft white wheat as well. These are mixed and ground together into a fine flour. I love this stuff, works as well or better than regular flour and is whole grain and so much more nutritious.

Catherine Bennet

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