Banana Yogurt Muffins

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Banana Yogurt Muffins — These muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes and the muffins go from idea to mixing bowl to oven to mouth all in under 30 minutes.

four banana yogurt muffins behind a muffin that's been split in half

Easy Banana Yogurt Muffins

How many banana bread and banana recipes does one person need? If you’re like me, more than thirty. I don’t think it’s possible to have too many because there’s always a banana about to over-ripen.

I didn’t have a recipe for banana muffins and it was high time to post one. Well, I do have one for Banana Nut Muffins (vegan, gluten-free) but it’s from 2009 and life, cooking skills, and photography skills have changed dramatically since then and I was overdue for an update. Truthfully, most of my banana bread recipes can be made as muffins rather than loaves but I normally just bake loaves.

One reason I don’t make many muffins or cupcakes is because I find them to fussy to deal with. I’d rather bake a whole loaf of bread or a whole cake, than individual muffins or cupcakes.

Filling up the liners, trying to not drip batter all over the pan, and then decorating each individually is time-consuming and tedious. I like to slap it all in a big pan and be done, but I made an exception for these greek yogurt banana muffins. I made them before I even knew it was National Banana Bread Day on February 23.

banana yogurt bread loaf surrounded by banana muffins

The beauty of the banana yogurt muffins recipe is that it goes from ingredients-in-pantry to muffin-in-mouth in 30 minutes and your house smells ridiculously amazing for the rest of the day. Something about banana bread baking is just so comforting and is a sure-fire way to get the family racing into the kitchen. The batter is made in one bowl, by hand, which saves on dishes. I try not to spend my weekend mornings doing baking dishes.

And because I baked sprinkles right in, I didn’t have to worry about glazing, frosting, or decorating them, another time-saver. Although muffins don’t technically need to be decorated, cupcakes definitely do. No one wants a bald cupcake and even with muffins, usually they’re a little dry or boring and need a glaze to jazz them up.

Muffins are prone to dryness, which is a total deal-breaker, but I assure you these aren’t dry at all. Bananas do such a fabulous job of keeping batter moist and soft, and I also used Greek yogurt, another workhorse in the tenderizing and moistening department.

two banana yogurt muffins next to mini banana bread loaf

I used oil rather than butter because nothing says soft and moist like an oil-based muffin, bread, or cake. I was going to add butter a bit of butter for flavor, but decided to omit it in an effort to keep things relatively healthy and it wasn’t missed at all.

The muffins are about as sweet as regular banana bread and make for a healthier breakfast option. One cup of sugar spread over 12 muffins and a loaf of bread isn’t excessive in the least, and coupled with the yogurt, they’re on the healthier side.

They’re soft, tender, moist, and fluffy; thanks to the softening and moistening powers of yogurt and bananas. The crumb was dense and well-formed, so much so that when ripped in half, the halves wanted to stay hinged and I had to lightly tug to separate them, a true testament to the moistness.

I love the taste and sensation of little sprinkles in my teeth, especially in between a few chunkier bites of banana. I always mash my bananas with a fork and don’t over-mash so they stay a little chunkier and retain some texture.

The little loaf baked up adorably and I used it as the bread for mini peanut butter and jelly sandwiches. Why not?

I can never have too many recipes for banana bread. Or banana anything.

overhead shot of six moist banana muffins topped with sprinkles

What’s in Banana Yogurt Muffins? 

To make these ultra moist banana muffins, you’ll need: 

  • Mashed banana
  • Greek yogurt
  • Canola oil
  • Granulated sugar
  • Light brown sugar
  • Vanilla extract
  • Cinnamon
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Sprinkles

mini greek yogurt banana bread loaf on wood platter

How to Make Banana Yogurt Muffins

To make the banana yogurt muffins, add 2 1/2 bananas to a large mixing bowl. I used three bananas total; mashed 2 1/2 and the remaining half-banana is reserved, sliced and later garnishes the top of the little loaf before baking. I made 1 dozen muffins and a little loaf since I had a bit more batter than I had muffin pans or patience.

Mash bananas with a fork, and then an egg, sugars, yogurt, oil, vanilla, cinnamon, and whisk it all together.

I used the new banana Low-Fat Chobani Greek Yogurt. I think they made it just so people could bake banana bread with it. It’s good on its own, but it’s tailor-made and perfect for baking. It helped boost the banana flavor of the muffins, but use what you can find.

side view of greek yogurt banana muffin

Add the dry ingredients and fold them in until just combined, making sure to not overmix so you don’t create tough, rubbery muffins. The less you mix, the less you develop the gluten, which translates to softer and more delicate muffins. They’re not light and airy; the bananas, yogurt, and oil keep them dense, but they are soft, fluffy, and not tough in the least.

Pour the batter into a lined 12-cup muffin pan, filling each cup three-quarters full. The old rule of thumb about filling two-thirds full creates short, squat, and skimpy-looking muffins. 

I put a pinch of sprinkles in the center of each muffin before baking, which helps dress up the muffins so they don’t look bald and bare after baking. They also add a tiny bit of texture and sweetness, and if you have kids, eyes will light up. It’s a scant teaspoon well spent.

overhead shot of greek yogurt banana muffin topped with sprinkles

After filling the dozen liners, I had enough batter for probably 6 more muffins but I was muffin’ed out. I reached for my trusty 8-by-4-inch baking pan and poured in the remaining batter. I sliced the reserved half banana into thin rounds, placed them on the surface, and sprinkled away.

I baked the muffins at 350F for 20 minutes, and the loaf for 30 minutes, rotating pans once midway through baking. When done, the muffin tops and surface of the loaf should be set, springy to the touch, and a toothpick inserted will come out clean.

I served Strawberry Butter with them and it stellar. Strawberries, bananas, and sprinkles are a winning trifecta.

banana yogurt muffin split in half on cutting board

Can I Use Sour Cream Instead of Greek Yogurt? 

Sour cream will work as well, and if using it consider adding an extra tablespoon or two of granulated sugar since the yogurt is sweetened. When you crack the seal on your yogurt or sour cream, if it has separated into a solid with water on top, pour off the water before adding the solid to the batter. That pure, thick, creamy yogurt or sour cream is what you’re really after.

Can I Use Regular Yogurt Instead of Greek Yogurt? 

Most likely, yes. However, you may need to adjust the flour a bit to compensate for the runnier yogurt. Let me know if you give this a try! 

close up of banana yogurt muffin topped with sprinkles

Tips for Making Banana Yogurt Muffins 

I’m sure you could veganize these greek yogurt banana muffins by substituting a flax egg and using a soy-based yogurt. I’m sure you could use applesauce, whole wheat flour, and all sorts of other things to make them lighter, lower, healthier, and so forth. But I’d rather not. I loved them just as they were.

For bigger, puffier, bakery-style muffins with a bigger muffin top, fill the cavity three-quarters full. If you overfill slightly, the worst that can happen is the batter rises while baking and the overage rests and bakes on the muffin pan. Hello, muffin top.

Don’t you just want to rip that little mushroom cap right off? I created Muffin Top Bread so I could have a whole loaf that tastes like muffin tops so that I don’t have to dismember muffins.

Banana Yogurt Muffins - Soft, easy, fluffy muffins made without butter and WITH Greek yogurt to keep them healthier & liter!

Banana Yogurt Muffins — These muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes and the muffins go from idea to mixing bowl to oven to mouth all in under 30 minutes.

Pin This Recipe

Yield: 18

Banana Yogurt Muffins and Little Banana Bread Loaf

Banana Yogurt Muffins and Little Banana Bread Loaf

These banana yogurt muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cups mashed banana (3 medium/large ripe bananas)
  • 1 large egg
  • 6 ounces Greek yogurt (I used Lowfat banana Chobani
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 to 2 teaspoons cinnamon, or to taste
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • about 1/4 cup sprinkles, divided; optional but recommended

Instructions

  1. Preheat oven to 350F, line a 12-count muffin pan with liners or spray with floured cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
  2. In a large mixing bowl, mash 2 1/2 of the 3 bananas, reserving half of one banana for garnishing the little loaf.
  3. Add the egg, yogurt (if using sour cream, add an additional 2 to 3 tablespoons granulated sugar to compensate because the yogurt is sweetened), oil, sugars, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
  4. Add the flour, baking powder, baking soda, optional salt, and mix until just combined; don't overmix or bread will be tough.
  5. Pour batter into prepared muffin pan, filling each of the 12 wells to three-quarters full (fill past the old two-thirds full rule to create domed and fuller muffins). Add 1 scant teaspoon (a generous pinch) of sprinkles to the center of each muffin.
  6. Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done.
  7. Allow muffins to cool in pan for 10 to 15 minutes before removing.
  8. With the remaining batter, either pour into prepared loaf pan, smoothing it lightly with a spatula; or make more muffins (I'd guess about 6 more). With the reserved half banana, slice into thin rounds, about 1/8th-inch thick, and lay the slices on the top surface of the bread. Liberally shake sprinkles over the top. Bake for about 28 to 30 minutes, or until tops is set, and a toothpick inserted in the center comest clean. Top of bread should feel springy to the touch when done.
  9. Optionally serve muffins or bread with Strawberry Butter.

Notes

  • Muffins will keep in airtight container (or for the bread wrap it in plasticwrap and place inside a large ziplock) for up to 5 days, although are best enjoyed sooner rather than later.
  • Consider freezing extra muffins or the loaf if you're not going to consume within a week.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 114mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 3g

More Easy Banana Muffin Recipes: 

Banana Zucchini Chocolate Chip Muffins — These one-bowl, no-mixer banana zucchini chocolate chip muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they’re made with coconut oil.

Banana Zucchini Chocolate Chip Muffins

Chocolate Banana Muffins— These chocolate banana muffins are moist and soft in the middle, with a slight chewiness around the edges of the muffin top. The best breakfast treat EVER!

Chocolate Banana Muffins

Chocolate Chip Banana Streusel Muffins — Banana muffins that could pass for dessert, that are studded with chocolate chips, and that are topped with streusel make me very happy to eat ‘breakfast’.

Chocolate Chip Banana Streusel Muffins split in half

Flourless Blueberry Banana Blender Muffins — No flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.

Three stacked Flourless Blueberry Banana Blender Muffins

Vegan Banana Muffins — These easy banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!

Three stacked Vegan Banana Muffins

Flourless Peanut Butter Muffins — These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. You’d never guess that there’s a banana in these muffins! 

Three stacked Flourless Peanut Butter Muffins

Healthy Chocolate Peanut Butter Muffins  — NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

Three stacked Healthy Chocolate Peanut Butter Muffins

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I’ve made this recipe so many times! Always with really ripe bananas and always a total success complimented by everyone. Thank you for sharing it!!

  2. Super delicious Averie! I ended up splitting the recipe around and made 6 banana, 6 blueberry-banana, and 6 chocolate chip-banana! I didn’t have any banana yogurt but i can only imagine how even more amazing that would make them! :) 

    1. Thanks for trying the recipe and I’m glad it came out great for you! I love your creativity and that you made 3 different types of muffins from one batter! Love that!

  3. Found these on Pinterest while trying to find a recipe to use up some overripe bananas and leftover vanilla yogurt.
    These are fantastic! I used regular vanilla yogurt since that’s what I had on hand. My toddlers loved them. The older one (and the more picky of the two) has been pinching pieces off of them all afternoon. Definitely toddler approved! Thanks for the recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad the regular yogurt worked and that they’re kiddo approved!

  4. Just made these…delicious! (even though I accidentally left out the oil.) I have a newborn and two toddlers so I was a bit distracted. I used 1/2 whole wheat flour and plain Greek yogurt. My toddlers loved them! Sprinkles make everything better :-)

    1. That’s awesome that you made them and even with forgetting the oil (I don’t blame you with 3 little kids!! and amazing that you’re even baking!) but so glad everyone’s happy!

    1. I haven’t tried so not sure if you’ll need to adjust the flour amount. Let me know what happens!

  5. As I bake another batch of these muffins, I felt I needed to take the time to send you some love. My kiddos request this treat over and over again, and because it can be thrown together so easily (and who am I kidding, I love it too) I find it is the most often-made dessert at our house. :) I thank you, and so do my Jacob and Ella!

    1. Thank you for such a sweet comment and glad that you and your kids love them and that they’re the most often-made dessert in your house – I love stories like this! Thanks for taking the time to write!

  6. Avery, these muffins were DELICIOUS! They were definitely moist. I couldn’t find banana yogurt, so I used plain and they were moist and yummy! Great recipe! Think this will be my new go-to recipe for banana muffins. :)

    1. Thanks for trying the recipe & glad it’ll become your new go-to! What high praise & glad you love the muffins!

  7. I made these this morning, and holy cow are they amazing! I have a bit of a banana obsession, and I think this is the BEST banana muffin recipe I’ve found!

  8. Yum! Just made these and they are DELICIOUS. I didn’t have any banana yogurt on hand so instead I used blueberry Greek yogurt. I decided that it would be a little weird with such a faint taste of blueberry in there so I popped in about a 1/2 cup of frozen blueberries. I also added a banana crumble topping to finish it off!

    Thanks for the recipe!

    1. Blueberry Greek yogurt with the bb’s you added, and then the banana crumble topping, WOW, super creative and I want to come to your house :) They sound excellent and glad my base muffin recipe worked out so well for you!

  9. Made these tonight and the whole family loved them. I especially loved the sprinkled. I will definitely make these again. Probably pretty often. Maybe adding chocolate chips next time. Can’t wait to check out more recipes!

  10. Love every recipe I have tried! I think our fave is the “peanut butter chocolate chip -no bake granola bars” I make a batch a week. In the banana muffin recipe, I was wondering if I could use whole wheat and what would be the measurements? Thanks!!!

    1. I would not use more than 50% whole wheat – that’s generally a safe bet where you won’t totally throw things off – but I haven’t tested it here so can’t be sure. But I think it’ll be fine. LMK how it goes!

  11. From Argentina, really delicious!!!!!
    You had give me a lot of ideas with the recipe I will prepare to my family the next week end.
    Thank you!!!
    Carmen.-

  12. Thank you for this recipe! Found it on Pinterest yesterday because my kiddo wanted to make cupcakes for bfast w bananas and sprinkles, and after a quick search yours came up.
    They are so delish, and the baked in sprinkle trick blew my mind. So yummy on topand I will totally use that method again!!

    1. So awesome that you just made these and found my site from Pinterest. Glad your kiddo enjoyed them and that the sprinkles trick, baked in, worked like a charm for you :)

  13. These muffins are so good!!! I made them for then first time a last week–I have made them three times since then! Today I made a triple batch(we have an awesome market that sales the ripe bananas for about .50)!! 48 muffins and two mini loaf pans! My baby thinks they are cupcakes with the sprinkles! I love your blog and have made a bunch of your recipes! They are all perfect!!! I have 4 kids and we are really trying to have more “healthy” options for snacks. Thanks so much!! Oh, I have been making your punt/chocolate chip granola bars like crazy too!! They love them and I do too! Thanks so much for your hard work! You rock!!!

    1. Thank you for making these FOUR times in a week AND making a TRIPLE batch on today’s round! Wow, glad they are a big hit with you and your kids. I was going to say, wow, she must have a big family and then I read you have 4 kids. That explains it. Oh the things I could make if I had that big of an audience to help me eat it all :) That is awesome you are trying to cook and do healthier things for snacks and such.

      And so glad you like the granola bars. They are my fave no-bake granola bar on my site. Love them too!

      Have you seen this? https://www.averiecooks.com/2013/05/20-healthier-lunch-ideas-and-cookbook-giveaway.html Also may be helpful for you! Keep me posted if you try other recipes!

  14. I baked these the other day, and my roommates are addicted! I am a pretty terrible baker so I was definitely surprised when they said they were so amazing. I used three bananas instead of 2 and a half and i only used half the sugar and they still tasted amazing. I’m actually surprised too since I was on the fence about if the yogurt was expired or not(guess it wasn’t lol). I haven’t tried more than a bite of one since greek yogurt makes me ill, but i’m happy they were so easy to make, and turned out so well. Thanks!

  15. Oh, and I was wondering if you’d considered adding a footer menu to your site? I really love your site and would love to look around more, but when the posts get long and you have to keep scrolling back to the top to navigate your site it makes it a little more challenging. Just a thought :-)

  16. I’m excited to give the banana muffins and strawberry butter a try. I love the idea of adding sprinkles. Kids love anything with sprinkles, and the muffins look beautiful. Thanks for sharing!

  17. I just thought I should let you know that after a few weeks of staring longingly at those cute sprinkles, I finally threw together the batter. Its currently baking in the oven and I just can’t wait to take it out and try a piece!

      1. It tastes fantastic! I made it into a loaf instead of muffins, and it took about an hour to cook. This might be because I used frozen bananas. OH well, the anticipation made it even better :)

      2. Sounds like it turned out great and thanks for LMK! And yes, if you made it all as 1 big loaf rather than muffins + a small(er) loaf, then an hour sounds about right!

  18. That mini loaf is adorable! I like that you used banana flavored yogurt. I’m sure that takes the banana flavor to the next level!

    1. I swear they invented it just for people and bloggers who bake tons and tons of banana bread, banana muffins, etc :)

  19. I made these yesterday Averie and they’re already all gone! I plan to make more later today. Thanks for a great recipe -I was so happy to see you used the new Chobani flavor as well!

    1. Thanks for trying the recipe and good to know they’re gone in less than 24 hrs…that’s always a great sign! :) Thanks for telling me!

  20. I always make muffins instead of loaves. I’ve probably used my loaf pans twice. I also just made my first banana muffins. So yummy! I absolutely love the sprinkles on these. They look so bright and happy.

  21. I can just image how soft these are from using yogurt! I can never make too many banana recipes, so this is being added to the list.

  22. I definitely need more than 30 too. And I would love to wake up to these in the morning. Plus, sprinkles makes me happy!

  23. These are so fun and pretty–two words I never thought I’d use to describe banana bread! I love using Greek yogurt in baking, so I’m going to have to look for that banana flavored Chobani.

  24. Oh yes, this recipe is a keeper! I agree, I think Chobani made the banana flavored yogurt because they knew people like us would love baking with it. ;) It really is perfect though, especially because its sweetness means you can get away with adding less sugar in recipes. I love that you topped the muffins with sprinkles – a festive little finish and MUCH easier than a glaze. And I’m the same way as you when it comes to bread vs. muffins — I usually opt for the former because of its simplicity. Every once in awhile though, muffins are where it’s at!

  25. I’m a huge fan of baking with yogurt. I love the moistness it adds. This looks delicious, and I love the additions of the sprinkles. Remember Dunkaroos?? :)

  26. So pretty! (What is it about sprinkles that makes me so happy?) :D
    Cupcakes are fussy, extremely fussy. I think need to start making more muffin and loaf cake recipes!

    1. And to me, cupcakes are so dry or prone to it. Muffins at least are expected to be a bit denser and heavier and I could care less about lightness and levity; but I do care a whole lot about moisture and wasting calories eating dry cardboard! So I will make what gives me the moistest result – and technically that would be called a muffin I guess. But I have chocolate ‘muffin’ recipes that are really rich and dense and could be cake or cupcakes….so who knows :) The name games are hard!

  27. yeah for banana muffins…my boys love muffins…i think they enjoy the part of “unwrapping” the muffin then licking and biting the crumbs that are still on the wrapper – yes it makes a big mess but man they love muffins…and i seriously can not wait to try this…i so agree many of the banana recipes i’ve tried the muffins do turn out dry…and thanks for the tip on ok to use sour cream instead of yogurt as i have the sour cream on hand…and the additional side note to add a little extra sugar :-) Now really with your banana roundup the other day i don’t know where to begin..but i do love these kind of dilemas.

    1. You can almost always universally substitute sour cream for yogurt; it’s thicker and richer and fattier :) The reverse is usually true, i.e. using yogurt for sour cream; but sometimes the thinner/less fatty nature of it doesn’t give you quite as much richness but in baking applications like this, it’s not instrumental generally what goes into the batter…you just dont want to use diet light fatfree sugarfree yogurt that’s so fake it’s not even yogurt :)

  28. Oh yeah! These are serious business. I adore the sprinkles that make them not only delish but fun too!

  29. Dude! I literally just put sprinkles on my banana bread last week – SO freaking good! It was my bestie’s birthday and I wanted to brighten up her favorite loaf. Your little muffins look like heaven!

  30. The sprinkles and cupcake wrappers on the muffins just make them so much more fun! These look like the perfect muffins/mini loaf!

  31. gosh i’ve never even tried to count how many banana bread recipes i’ve done
    one could write an entire cookbook on it?

  32. I am so in love with those sprinkles on top! SO pretty, and really smart to bake them right in. I just did that last week for some cupcakes! I love the crunch it gives on top. And no, you can never have too many banana recipes! :)

  33. These look fab Averie, I love the sprinkles! Also like the idea of using banana flavoured yoghurt to boost the flavour, I normally use plain natural yoghurt in my banana bread but will be on the hunt for banana yoghurt now! :-)

  34. Love the muffins, the sprinkles are so fun! I just pulled a pan of banana goodness out of the oven and you’re right – the house smells incredible!

  35. These look so so so amazing with the sprinkles on top. Something about sprinkles just makes you have to have something!

  36. You are so right, one can never have to many banana recipes and this looks like a winner. I love the addition of the sprinkles! And I still need to try that strawberry butter. First I’ll need to wait for late Spring and local strawberries but it’s on my “to-try” list!!

    1. I just use strawberry jam and mash it up with a little butter…takes about 7 secs and no need for ‘fresh or local’ anything in case you want to do it now!

  37. How is it that anything with sprinkles goes from “That looks tasty, maybe I’ll make it one day…” to “Outta my way, gotta find some bananas!” in half a second? Yum. I will be making these for dessert tonight!

  38. The sprinkles on top are the perfect addition! And I’m a lover of all things banana…so this collection of recipes is awesome. :)

  39. The sprinkles on top are such a cute touch! And since this recipe comes from you, there is no doubt that these muffin are bursting with flavor.

  40. Averie, these are so beautiful with those bright, colorful sprinkles popping out on top! And the picture without the liner where you can see how perfectly the muffin has formed! I just want to cut off all of those muffin tops, and submerse myself into a sprinkle filled sugar coma :)

  41. Oh my! These look so Spring-y, Averie! Love the sprinkles!:) Time to make some banana muffins!

  42. These are so cute! I have never seen sprinkles on top of banana bread/muffins and I love it! You are totally right- you can never have enough banana bread recipes. I enjoy baking a loaf too much easier but the muffins are really cute and they looks so darn moist! I never make banana bread without greek yogurt and I was so happy when Chobani came out with the banana flavor :)

  43. Averie, this muffins reminded me of Easter when I was a kid. I think it’s because of sprinkles: my grandmother use to sprinkle Easter bread with a rainbow of colors. Good memories… :)
    I was reading a new book of Cook’s Illustrated, and thought this quote would be interesting for you too: “We recommend that all cooks … rely on their instincts when making our recipes. Refer to the visual cues provided. If the bread dough hasn’t “come together in a ball”, … you may need to add more flour – even if the recipe doesn’t tell you so. You be the judge”. I love this quote! I think I am going to use it next time I post a bread recipe or other that need intuition indeed.
    Yes, what happened to our cooking instincts? (Am I too philosophical for Monday?!) :)

    1. Thanks be to C.I. for just writing that! Every time I almost skimp on my writing/directions/details, I get a whole bunch of ‘thank you for writing it all out – you really helped me’ emails…so it reinforces doing it.

      1. Yes, Averie, you do fantastic job writing your recipes. Everything in it makes perfect sense and is in order easy to follow. Sometimes I read your recipes with great pleasure as a short novel. I honestly don’t understand why you still get frustrated emails (I mean I don’t understand people who send it). So the quote I sent was to make you feel better when you do get those negative feed backs. :)

  44. Those are so festive! I’ve got to get my hands on Chobani’s new banana flavor — this is the second time I’ve heard about it but haven’t seen it in the store. I’m on a mission. Thanks for the recipe!

  45. I have become pretty good at half batches and single serving muffins since I’m usually just making goodies for 2 of us. I usually bake them in little ramekins in my toaster oven. Your banana bread recipes are my favorite–what can I say?!?! I love using yogurt or buttermilk in quick breads–and sprinkles are always fun. The only drawback to using ramekins is the lack of a muffin top–unless I really fill them!.

    1. I think though that ramekins are such a good call. I don’t love paper liners; they get all greasy and weird looking. And they are smaller. I like the idea of something slightly bigger like a ramekin but not quite as big as a loaf. However, a skimpy-filled 8×4 loaf is one of my new faves. It doesn’t make for great photos b/c it’s so short and squat but for size and practicality, it’s EASY and good for our needs & flow.

  46. I agree that one can never have too many banana bread recipes! Although I prefer the ease of making loaves versus muffins, sometimes muffins are more fun and convenient. I love the addition of sprinkles on these, very cute.

  47. I adore that you added all of those colorful sprinkles to these! I can only imagine how amazing these all smelled and tasted!

  48. I just bought a 6oz container of Chobani and may have to use it up to bake these. LOVE the addition of sprinkles – so festive and pretty!

  49. I love how fun and festive these look. Talk about a great Easter brunch item. I am a weirdo and sort of like baking muffins (especially the little mini ones) or those small loaves. I have a pan that has 6 mini loaves and it’s just fun to use to bake up gifts. Plus…better portion control ;-)

    1. I have ALMOST bought that style of pan like 10 times but I think, well, it’s kind of bulky to store. But I actually think I’d get a ton of use out of it…bigger than muffins, no liner required, perfect for gifting. I think I just sold myself :)

  50. Now that you’ve got me into baking with coconut oil, all I can think of is how great these would be with that! But the banana flavored yogurt is a great idea! Kind of like adding in banana extract, but a little more natural tasting? Maybe….

    Don’t you just want to rip that little mushroom cap right off? <– YES!!!

  51. OK, these sound absolutely incredible!! I love the sprinkles on top! So adorable! I love using yogurt in baking because it just gives a light moist texture that can’t be beat! Definitely trying this one!!!

  52. LOVE the sprinkles on these muffins Averie! We eat a lot of muffins because they are perfect for our busy on the go life. I never thought to put sprinkles on them, but totally going to do it. I love that you baked them right on, I’m always looking for a quick step, and that’s perfect.

    1. Well you’re the queen of piping bags but for those of us who aren’t, sprinkles are the cheater’s form of making something cute in 1 second!

  53. Between the oil, the banana chobani, and the bananas – one can only imagine how moist and soft these banana muffins are. Not to mention, bursting with flavor! The sprinkles are a nice touch – I don’t know about anyone else, but I love waking up to sprinkles in the morning! The 6th photo down – the bokeh is GORGEOUS Averie. What a great shot! And the striped muffin liners are adorable. I live for colorful liners like that! Who knew I’d have an obsession with collecting plates and colorful cupcake liners when I grew up?! PS: peanut butter and jelly sandwiches on banana bread with sprinkles sounds like my dream meal. :)

    1. Thanks for the compliments on the photos…It was one of those days that was almost TOO bright to shoot. I kept having to mess around with my ISO and aperture…I had about 20 combinations going :) Sprinkles in the a.m. are the best way to wake up! And these are hands down, the softest banana muffin I’ve ever had!

  54. I like using greek yogurt in breads–this looks like a great healthier banana bread/muffin recipe! I’m also one to prefer a loaf over muffins–just seems like less of a hassle. :)

    1. I’m with you…but for some people people love muffins/cupcakes and cookies. I prefer whole cakes or pans of bar cookies. But hey, it forces me out of what’s easiest :)

  55. Oh Averie, you never fail with your pictures and everything :) i looove anything banana-y! I’m 21 y/o and a newbie food blogger too and I really wish to be like you one day :) Regards from Malaysia ! <3

    1. Thanks for your kind words and when I was a new blogger, my photos were horrible. Just keep practicing, trying, and have fun with it all!