If you want to try a unique muffin recipe, this is it. This Banana and Yoghurt Muffin recipe is a great way to get more dairy into your kids, and it’s yummy too!

You might think that yoghurt wouldn’t work in a muffin, but it really does. The yoghurt gives the muffins a nice tangy taste and they end up very creamy. What can I say? They’re delicious!

I recommend baking a few batches and freezing them for your kid’s lunch boxes. Believe me, it’s a great help having frozen muffins on hand ready to go.


Banana Yoghurt muffins

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  • Author: Katrina Springer
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 12 1x


  • 3 overripe bananas, mashed
  • 1 cup natural yoghurt
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 3/4 cups self-raising flour
  • 1/2 cup caster sugar


  1. Preheat oven to 180°C, fan forced.
  2. Lightly grease a 12-hole muffin tray or line with paper patty cases.
  3. In a large bowl, add banana, yoghurt, egg, oil and vanilla. Mix to combine.
  4. Sift flour over top, add sugar and mix to combine.
  5. Spoon mixture evenly into muffin cases.
  6. Bake muffins in oven for 18-20 minutes or until golden and cooked through.
  7. Rest in tray for 5 minutes before transferring to a wire rack to cool completely.

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Don’t forget to order my Lunch Box Recipe Cookbook for more fabulous kids’ school lunch recipes.


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