Smart Recipe Kitchen

2026-04-30

These cinnamon yogurt banana oat muffins are soft, practical for breakfast, and a good way to use overripe bananas. Yogurt keeps them tender, while oats add texture without making the batter heavy. Makes 12 muffins.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup plain yogurt
• 1/3 cup neutral oil or melted butter
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt

Instructions:

1. Heat oven to 350°F. Line a 12-cup muffin tin or grease it well.
2. In a large bowl, whisk together the bananas, eggs, yogurt, oil, brown sugar, and vanilla.
3. Add the flour, oats, baking soda, cinnamon, and salt. Stir just until combined.
4. Divide the batter among the muffin cups.
5. Bake 18 to 22 minutes until the tops spring back and a tester comes out clean.
6. Cool in the pan 5 minutes, then transfer to a rack.

Why it works: The batter is simple, forgiving, and moist enough to stay pleasant for a couple of days.

Timing: Prep 12 minutes, bake 20 minutes, total about 32 minutes.