Project Description

Healthy Banana Muffins

It’s better to make a small batch of these healthy banana muffins as, being low in fat and no added sugar, they are best eaten fresh. This is a great recipe to make with kids.

Makes 6 muffins
Preparation: 10 minutes
Cooking 30 minutes


1 egg
1/3 cup (95 g) Greek yogurt
30 g butter (melted & cooled)
1 large soft banana,mashed
1 teaspoon (5 ml) vanilla extract
1 cup (150 g) plain flour
1 teaspoon baking powder
muesli for topping (optional)


  1. Pre-heat the oven to 180’C. Grease a 6 hole muffin tin or fill with patty cake cases.
  2. Beat the egg until foamy, then mix in the yogurt until smooth. Stir in the butter, banana and vanilla extract, mixing well.
  3. Sift over the flour and baking powder. Gently mix in with a spatula and don’t overbeat.
  4. Divide the batter between the 6 muffin tins or patty cases, and sprinkle over some muesli, if desired.
  5. Bake for about 30 minutes or until golden brown. Remove from oven and when cool enough, use a sharp knife to remove if tin was greased.

Lyndey’s Note: This is a great use for bananas which are getting brown. Any bananas too brown to eat fresh, I peel and freeze to make this or other banana recipes like healthy banana ice cream.

Related Recipes:
Blair’s Banana Cake with Passionfruit icing
Banana Bread
Cherry Galette with Cherry & Banana “Ice-cream”