These healthy yoghurt and banana muffins are absolutely delicious. Your children will love making them too; banana mashing is always a gooey enjoyment! The combination of yoghurt and banana also means they will stay moist for a few days, thus making them the perfect lunch box treat.


  • 2 large over-ripe bananas

  • 1 cup natural yoghurt (low-fat, optional)

  • 1 egg

  • 2/3 cup vegetable oil

  • 1 ¾ cup self raising flour

  • ½ cup caster sugar


  • 1.

    Preheat oven to 180C.

  • 2.

    Mash the bananas with the back of your fork in a large bowl.

  • 3.

    Add yoghurt, egg, oil to the banana and stir to combine.

  • 4.

    Sift the flour and sugar into the banana mixture and stir to combine. Add a little extra flour if the mixture appears too runny.

  • 5.

    Lightly grease a 12 x muffin tin and then spoon banana and yoghurt mixture into muffin holes.

  • 6.

    Bake muffins for 20 -25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

  • 7.

    Stand muffins in the pan for 5 minutes before turning out onton a wire rack to cool.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 293kj
  • Fat Total 16g
  • Saturated Fat 1g
  • Protein 2g
  • Carbohydrate 35g
  • Sugar 23g
  • Sodium 18mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Average Rating
9 comments • 9 ratings
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Posted by Gina183Report
I replaced 3/4 cup of SR Flour for Wholemeal, (mine was plain so I also needed to add 1 1/2 tsp of baking powder) and swapped the 1/2 cup of caster sugar for soft brown sugar. I also added 1/2 tsp of cinnamon powder, plus sprinkled a little more on top with a sprinking of the brown sugar as well. The result was so good, that I will definitely be making this recipe again! They were lovely and moist, and not overly sweet. I know in other comments others said they were not sweet enough, so I guess if that's your thing, add a little more, but generally the darker the bananas the sweeter they are, and I thought they were a great, reasonably healthy treat for my kids :-)
Posted by OphirReport
I tried these tonight :D really great and fluffy. However they sunk down a bit when they cooled... I used sunflower oil and added poppy seeds for something different :) next time, I want to try a dollop of ricotta in the centre partway through the baking... thanks for the recipe!
Posted by Teresa192Report
Hi, I have made it and I think the sugar wasn't enough. It was not fairly sweet. thanks
Posted by whiteswanReport
For over 20 years I have been buying Extra Virgin Olive Oil, which I have used in these muffins with excellent results. They rise so high, the taste is yummy. Last week I bought Rice Bran Oil, and made these muffins this morning with a disappointing result. The muffins were flat in the pan, they did not brown, even after I added 5 extra minutes cooking time, the taste was just ok, and the texture not as good as when I use Extra Virgin Olive Oil.
Posted by Mary480Report
The muffins were delicious, so light and moist. Definitely on my favourites list :)
Posted by Mary480Report
Muffins were delicious, so light and moreish!!!!! So easy, Definitely will be on my favourites list :)
Posted by Mary-Anne24Report
Love them. Have used flavoured yoghurt as well and added half teaspoon of jam (different flavours) just dotted on top - all variations have turned out yummy. And I use olive oil as well.
Posted by whiteswanReport
What was it you did not like?
Posted by whiteswanReport
I baked these yesterday, they turned out so light and tasty delicious. Even my fussy husband liked them. Will bake often.