Last Updated on 18 October, 2025 by Elby | The Tasteful Pantry
These fluffy Banana Muffins are everything you want in a treat – soft, moist, bursting with banana and cinnamon flavour and the perfect snack size. They are fluffy and tender, with just the right amount of density and sweetness, balanced by the tangy yoghurt and lemon juice.
We’ve all been there… staring at a bunch of bananas that have turned more brown than yellow. Before you toss them out, consider this: overripe bananas are a baker’s secret weapon. They bring unbeatable sweetness and moisture to your cooking, making them the star ingredient in these delicious banana muffins – or try some of my other banana recipes.
Try these for other popular muffins:
Simple Steps for Fluffy Banana Muffins
To start, whisk together half of the wet ingredients: egg, milk, lemon juice and vanilla. Then sift all of the dry ingredients straight over the egg mix. Gently stir to mostly combine. Plonk the yoghurt, melted and slightly cooled unsalted butter and banana on top of the mix and fold through. You want the batter to be combined, but not overmixed.
Spoon the batter into a muffin tin lined with cases, filling each case almost to the top. For a delightful finishing touch, sprinkle a mixture of sugar and cinnamon over the top of each muffin.
The Best Banana Muffin Texture
Bake until the tops are golden and a toothpick or skewer comes out clean. The result is a batch of muffins with a beautifully cracked top and a soft, moist interior. Perfect for brunch, an afternoon snack, or a quick dessert!
The next time you have a few sad-looking bananas in your fruit bowl, embrace the opportunity to whip up these comforting, flavour-packed banana muffins. You won’t regret it!
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If you liked this recipe, check out some of my other delicious muffins or vegetarian snacks. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Banana Muffins
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 large egg - lightly beaten
- ¼ cup milk
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1 ½ cups flour - plain, all purpose
- ½ cup brown sugar
- ¼ cup caster sugar
- 1 ¼ tsp baking powder
- ½ tsp bicarb soda - baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ¼ cup Greek yoghurt
- 70 grams unsalted butter - melted and slightly cooled
- 1 cup banana - mashed, overripe bananas are best
Optional topping
- 2 tsp sugar
- ¼ tsp cinnamon
Instructions
- Preheat oven to 220°C | 200°C fan forced and line a large 12-hole muffin pan with large case (or spray with oil).
- In a medium bowl, lightly whisk the egg, milk, lemon juice and vanilla until combined.
- Sift in the flour, sugars, baking powder, bicarb, spices and salt. Stir gently with a wooden spoon until most of the flour is incorporated.
- Fold in the yoghurt, melted (and slightly cooled) butter and banana until all ingredients are just combined. Do not overmix.
- Divide the batter evenly between the cases (they will be almost to the top). If you want to add the optional topping, combine the sugar and cinnamon and sprinkle evenly over the top of the muffins before baking.
- Bake for 5 minutes. Reduce the temperature to 180°C | 160°C fan forced and bake for a further 10 minutes, or until cooked through (when tested with a skewer no batter sticks to the skewer). Leave in the tray to cool for 5-10 minutes before transferring to a wire rack to cool completely.For an extra something special, top with my Cream Cheese Icing!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
