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There are not many things so easy to make as a batch of muffins. Especially when it comes to finding some easy afternoon snacks or lunch box fillers for your kids! These yummy mango banana & yoghurt muffins are all sorts of awesome and are the perfect choice for a healthy sweet treat for your family.
Grab the mango banana yogurt muffins recipe below:
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YUMMY MANGO BANANA YOGHURT MUFFINS
This healthy muffin recipe is a great option for using up mango and banana that are overripe and about to go bad, and the greek yoghurt makes it a really easy recipe to make.
Make up a batch and freeze for later, or enjoy them warm from the oven. The kids will love them just as much as adults. My youngest asks for one in her kindergarten lunch every time!
- 1 cup mashed ripe banana
- 1 3/4 cups greek yoghurt
- 1/3 cup brown sugar
- 2 cups self-raising flour
- 1 egg
- 1 tsp cinnamon
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen mango, diced
Note: You can substitute the greek yoghurt for normal yoghurt instead. I prefer them with the greek yoghurt, both due to the end flavour and the fact there is usually less sugar than some other yoghurts, however, we have made them with strawberry yoghurt as well and they were still great!
- Preheat oven to 180C. Grease or line a muffin tray.
- Combine self-raising flour, brown sugar and cinnamon in a large bowl.
- Add mashed banana, vanilla extract, egg, yoghurt and oil to the centre and stir until just combined. Stir until just combined.
- Fold through diced mango.
- Spoon mixture into muffin tray or paper cases.
- Bake for 20 to 25 minutes or until toothpick comes out clean.
- Cool in tray for 5 minutes before transferring to wire wrack.
Can You Freeze Muffins?
If you are freezing your muffins, add them to a freezer-safe container with a layer of paper towelling at the bottom. Or you can wrap them individually in foil. This helps protect them further in the freezer.
When you go to defrost them, unwrap and put in the microwave for around 40 seconds or for school lunches, you can put in frozen and they should be defrosted by the time lunch rolls around so the kids can enjoy them at school too.
To make it easier for my kids, I do not use cupcake liners for muffins. They sometimes struggle to peel them off, so instead, we use a silicone muffin tray. I love the ease of use of silicone bakeware.
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Need even more ideas? Find loads of other recipes from the website here.