These banana and yogurt muffins are a little lighter than your usual bakery-style muffins, thanks to the addition of creamy Greek yogurt which helps create that perfect soft and tender crumb without the need for oil. Ripe bananas provide natural sweetness and moisture, making this a great way to use up those overripe bananas in your fruit bowl.
They’re freezer-friendly, easy to customise, and just as good freshly baked as they are defrosted from the freezer (perfect for those busy mornings!).
If you’re a muffin lover like me, don’t forget to check out my Easy Blueberry Muffins or Biscoff Muffins for more ideas.