Mango muffins with greek yogurt

Mango Banana Yogurt Muffins Recipe

Mango banana yogurt muffins are easy to make and the perfect use of seasonal summer mangoes. They are made using Greek yogurt. These yummy mango banana & yoghurt muffins are kid-friendly, loaded with mango and banana and are the perfect choice for a healthy sweet treat for your family.

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! Grab the mango banana yogurt muffins recipe below:

Mango banana yoghurt muffins

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!

Banana muffins are our favourites and while this recipe is one the kids especially love, we also love these oat banana and applesauce or choc chip banana muffins too!

The printable recipe card with a FULL ingredients list and detailed instructions can be found at the bottom of this post.

Ingredients

  • 1 cup mashed ripe banana
  • 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! 

Mango banana & yoghurt muffins

How to Make Mango Yogurt Muffins

  1. Preheat oven to 180C. Grease or line a muffin tray.
  2. Combine self-raising flour, brown sugar and cinnamon in a large bowl.
  3. Add mashed banana, vanilla extract, egg, yoghurt and oil to the centre and stir until just combined. Stir until just combined.
  4. Fold through diced mango.
  5. Spoon mixture into muffin tray or paper cases.
  6. Bake for 20 to 25 minutes or until toothpick comes out clean.
  7. Cool in tray for 5 minutes before transferring to wire wrack.
Mango banana yoghurt muffins

FAQs & Tips

Can I substitute Greek yogurt for plain yogurt

Yes, you can use plain or flavoured yogurts instead of Greek yogurt in this recipe. They will all taste fine. Flavoured yogurts may have a higher sugar count.

Can I use frozen mango?

Yes. If using frozen mango rather than fresh mango, defrost completely on a piece of paper towel to absorb the excess moisture. This will help prevent your muffins from turning out soggy.

Mango banana yoghurt muffins

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.

Check out more great school lunch box ideas here: 

Healthy school lunch box ideas

Need even more ideas? Find loads of other recipes from the website.

Mango muffins with greek yogurt

Mango Banana Yogurt Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Mango banana yogurt muffins are easy to make and the perfect use of seasonal summer mangoes and Greek yogurt.

Ingredients

  • 1 cup mashed ripe banana
  • 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 mango, diced (fresh or frozen)

Instructions

  1. Preheat oven to 180C. Grease or line a muffin tray.
  2. Combine self-raising flour, brown sugar and cinnamon in a large bowl.
  3. Add mashed banana, vanilla extract, egg, yoghurt and oil to the centre and stir until just combined. Stir until just combined.
  4. Fold through diced mango.
  5. Spoon mixture into a 12-cup muffin tray or paper cases.
  6. Sprinkle muffins with extra cinnamon.
  7. Bake for 20 to 25 minutes or until a toothpick comes out clean.
  8. Cool in tray for 5 minutes before transferring to a wire cooling wrack.

Notes

Substitutions: Greek yogurt can be substituted for plain vanilla yogurt or flavoured yogurt. This will increase the sugar content in your muffins.

If using frozen mango pieces instead of fresh mango, defrost completely on a piece of paper towel before using. This will prevent your muffins from becoming soggy.

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