Banana & Yogurt Breakfast Muffins

Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Snack
Servings 12 muffins
Calories 162 kcal


  • 150g whole-wheat flour
  • 1tsp baking powder
  • 1tsp baking soda
  • 1tsp ground cinnamon
  • 1/2tsp salt
  • 2 ripe bananas, mashed
  • 120ml Greek yogurt
  • 1 large egg
  • 110g light muscovado sugar
  • 60ml oil
  • 60ml honey


  • Heat the oven to 190°C / Fan 170°C / Gas 5 / 375°F. Line a 12-cup standard sized muffin tin with paper liners.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, mix the bananas, yogurt, egg, sugar, oil and honey until well combined.
  • Fold the wet ingredients into the dry and gently stir until smooth. Divide the batter evenly among the muffins cups. 
  • Place the tray into the oven and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.
  • Remove the tray from the oven and allow to cool in the tin for 5 minutes. Then remove the muffins, from the tin and place on a wire cooling rack and cool completely or serve warm.


Keep at room temperature in an airtight container for up to 3 days or freeze for up to 3 months. 
Keyword Family friendly, Freezer friendly, Meal Prep, Vegetarian

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