Whole-Grain Banana Yogurt Muffins Recipe (2024)

I omitted the honey because I was reading off my phone and missed it. But they were very good, and sweet enough without it. Nice texture, good flavor, freeze nicely. I'm going to add a note that up to 1/4c honey is optional, and I'm going to make this my "go to" muffin recipe.

Excellent recipe. Endlessly adaptable. You can easily reduce the sweetener by half. I rarely add the honey and cut the sugar by 1/3-1/2. Adding lemon, coconut and blueberries is delicious but adding frozen raspberries is my house’s favourite variation.

In an attempt to make these super healthy, I used 1/3 c applesauce in place of the 1/4 c oil and skipped the honey. I also used Greek yogurt as I couldn’t find regular yogurt at my grocery store, and it worked great. A fun recipe to play with. The second time around I used just one banana and a cup or so of berries that were slightly past their prime. Delicious.

I keep coming back to this recipe again and again. I usually sub maple syrup for honey.

Used pumpkin in place of bananas. Light, soft and perfect muffin texture. Adding this to the "staples" recipe box.

I used white flour instead of whole wheat because I was out of it and added a 1/4 c of oatmeal and these turned out light and delicious!

I cut the sugar down to 1/4 cup, used maple syrup instead of honey at the suggestion of another reviewer, and used 1/2 cup whole wheat, 1/2 cup spelt, and 1/4 cup oat flour, because everything I've ever made with 100% whole wheat has turned out heavy. And I added chocolate chips to the batter, instead of a healthy topping. The texture is great - not heavy - and they feel indulgent with no white flour. Good banana taste with only 2 bananas. Definitely my new go-to for over-ripe bananas.

Recognizing the suggestions to use applesauce instead of oil, I just made a quick apple/pear compote on the stove, and used that + <1T olive oil. Also half oat flour and less sugar and no honey = the delicious, puffy muffins everyone is mentioning here. Made 24 small bite-sized ones, removed from the oven when they smelled done. Nice school snacks. A very good basic recipe to move around in (oh yes, I also added a spot of turmeric). But the yoghurt is the trick. and ingredient proportions.

I didn't have whole wheat flour so I substituted white wheat flour. Based on other comments, I left out the honey for a less sweet muffin. We love the results.

Made this exactly as written, but with scant measures of the sweeteners. It was plenty sweet and much more delicious than we anticipated. The aroma as it bakes is alarmingly delightful - we weren't expecting to be seduced by this one. We actually prefer it to regular banana bread! The whole wheat gives an almost bran-like toothsome-ness, but the crumb is still tender and soft. Don't skip the toppings - walnuts worked especially nicely. This is health-conscious baking at its finest.

I substituted the brown sugar for more honey. Meaning instead of using sugar, I used 3/4 cups of honey, and boy were they sweet! Next time I would use half that amount. I think part of the problem is that bananas are naturally very sweet, so the honey just piles on to that.

My new favorite and will definitely be my go-to for banana bread now! I omitted the honey and they were perfectly sweet. One batch I used sour cream and the second batch I used the yogurt but couldn’t tell any difference. I used walnuts and coconut on top and they were both delicious!!! Oh, and I didn’t even adjust for altitude and they were still perfect. Win!

I agree! I didn't happen to read the comments first, but when I was putting the ingredients together, I thought "these are going to be pretty sweet with this much brown sugar plus the honey..." As it turns out, I think the honey doesn't really add anything to the flavor, and the muffins would be more flavorful with less sweetness. Thanks!

Delightfully soft and lovely muffins. Banana doesn't agree with me so I switched out banana for pumpkin puree. I didn't change any of the other ingredients and found them the perfect amount of sweet.

1/3 c brown sugar, skipped the honey.

Made these today--delicious! Left out the brown sugar but kept the honey. Used Greek yogurt because it's what I had. Added 1/4 cup of flax seed and a ton of walnuts. Great texture, very happy with this recipe

1/4c sugar

Used 2 bananas, white flour, vegetable oil, no honeyBaked 20 minutes

I am obsessed with these muffins! I was worried about using 100% whole wheat flour but the muffins came out fluffy and light. I made a few modifications and it turned out amazing:- subbed yogurt for buttermilk- subbed oil for melted butter- omitted the brown sugar- subbed honey for maple syrup I also mixed in cacao powder and chocolate chips with some of the batter, and definitely recommend that if you have a chocolate craving.

This recipe makes a scant 12 muffins - usually I get 11 nicely sized muffins and one runt. Modifications: bake at 350, so it doesn’t overly brown, add a grated carrot, and omit the honey (it’s plenty sweet with just the brown sugar).

P.S. these are tasty muffins, not just tasty for being whole wheat. I like to add a cup of chopped walnuts, and occasionally dried coconut flakes or whatever else is lingering in the pantry.

Omitted the honey, used 2/3 whole wheat, 1/3 AP flour. Topped some with chopped pecans, others with chocolate chips. A big hit with the whole family!

Made as is but without honey because I was out. Absolutely most delicious whole wheat muffins I've ever had. Might use a little less sugar next time (maybe not pack it down as directed) to see how it goes!

I made this recipe exactly as written with kamut flour. It was spectacular. I think the substitution of applesauce and omitting the honey as some have suggested would detract from what makes this such a standout recipe. Particularly, the intriguing toothsomeness of these muffins. So tasty!

These were wonderful! I’d definitely make them again. I made a few substitutions and they still came out great: 1 3/4 c oat flour and 1/2 c all purpose flour; melted butter instead of the oil; milk with lemon juice instead of yogurt (a little less than the recommended volume); and halved the amount of brown sugar and honey. This was just the right amount of sweetness for me.

I cut the sugar to 50 gr only, omitted the honey and used a spiced applesauce I had in the fridge instead of the oil. They were sweet enough and super moist. I think I'll make them again!!

I made this as a loaf (same oven temp but added about 10/15 more min bake time). I added 3/4 cup cassava flour instead of all purpose, cut the sugar in half and did maple syrup instead of honey. It was so spongey moist and excellent! I’ll be making it my go to banana bread.

Read the helpful comments and made these with Super 10 flour from King Arthur, added blueberries (frozen), omitted brown sugar and added 1/3 cup maple syrup. Very good basis of a recipe that can be riffed endlessly....

Astonishingly good. I followed the recipe with the following adjustments: closer to 1 tsp salt, added a splash of vanilla, and mixed chopped toasted walnuts into the batter. They’re sweet but not unpalatably so. I can’t wait until I have another excuse to make this recipe.

Delicious! After reading the notes, I omitted the honey, used 1/3 (by weight) AP flour and 2/3 whole wheat flour, and added 1/3 cup of chopped walnuts. Topped the muffins with oats, which made them look very appealing.