Banana Yoghurt Muffins Recipe

This easy, one bowl recipe makes the most deliciously fluffy banana muffins with crunchy chopped nuts and sweet strawberry pieces.

A healthy-ish treat made with brown sugar, mashed bananas, nuts and chopped strawberries! The yoghurt in this recipe gives the muffins a really moist (sorry!) and fluffy texture which works so well with the crunchy nut and sweet fruit pieces.

This recipe makes six large muffins. They are best eaten within four days while they are freshest. Store in an airtight container in a cool and dry place or freeze for longer.

Makes 6 large muffins

Ingredients;

200g peeled bananas

100g chopped frozen or fresh strawberries

50g chopped pecans or other nuts

160g flour

½ tsp vanilla powder

14g baking powder

60g soft brown sugar

60g sunflower oil

50g plain vegan yoghurt

Extra 6 small slices of banana top decoration - optional

You will also need; a mixing bowl, fork, whisk, spoon or ice cream scoop, muffin tray, muffin cases

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How to make your muffins;

1. Pre heat the oven to 180°c and line your muffin tin with six muffin cases

2. Add the peeled bananas to the mixing bowl and mash them into a chunky puree using a fork. I don't mind some banana chunks in the muffin batter but you can completely blend them if you don't like lumps!

3. Add all the dry ingredients into the bowl, flour, sugar, baking powder and vanilla powder, and give them a quick whisk together with the mashed banana

4. Add the wet ingredients, oil and yoghurt, and whisk again until there are no large lumps. Just whisk until everything is combined and try not to overmix as this can make your muffin texture chewy rather than fluffy

5. Add the chopped strawberries and chopped nuts, then gently give them a quick fold through the mixture

6. Use a spoon or ice cream scoop to evenly add the batter to the muffin cases

7. Add a slice of banana to the top of each muffin

8. Bake for around 10 minutes at 180c and then turn the oven down and bake for another 10-15 minutes at 160c until the muffins are turning lightly golden and a cocktail stick comes out clean

9. Set the muffins aside to cool and then they're ready to eat!

Tips & Tricks!

• My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE 

• These are my mixing bowls - https://amzn.to/489iB6s

• I used frozen strawberries but fresh strawberries would work as well

• I used Nush natural almond yoghurt but any plant based thick, protein or Greek style yoghurt should work

• I like to use these tall tulip style muffin cases; https://amzn.to/461W0Hf

• You could also swap the strawberry pieces for raspberries or another berry and swap the pecans for any other chopped nut