These Banana Berry Corn Muffins with Greek Yogurt are a healthier, snack-friendly option made with ripe bananas, honey, yogurt, and frozen berries. They bake up moist and golden brown with soft muffin tops, making them perfect for busy mornings, lunchboxes, or a quick bite straight from the freezer.
Table of Contents
Jump to:
- The Perfect Snack
- Why You'll Like It
- Note From Chef Maika
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment List
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Snack Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
The Perfect Snack
If you love banana bread but want something lighter, faster, and easier to portion, these banana berry muffins are a great alternative.
Using ripe bananas for natural sweetness and a simple banana mixture made in a large bowl, this easy recipe skips complicated steps and fancy equipment. Instead of worrying about dry muffins, this batter gently balances wet and dry ingredients, keeping the crumb tender and the banana flavor front and center.
Frozen berries make this banana blueberry muffin recipe practical year-round, while yogurt adds moisture so the muffins stay soft even after reheating. It's one of those delicious recipes that works just as well fresh as it does straight from the freezer.
Why You'll Like It
- Yummy Treat: Made with ripe bananas for a naturally sweet banana flavor.
- Soft muffin tops with a moist interior, not dry muffins.
- Easy to Make: A simple method that uses the same bowl for both wet and dry ingredients.
- No electric mixer required; easy to mix by hand in a large bowl.
- Uses frozen berries, so there's no need to chop fresh fruit.
- Grab-and-Go Snack: Freezer-friendly for make-ahead snacks and quick reheating.
- Great alternative to banana bread when you want individual portions.
Note From Chef Maika
I wanted a convenient snack that I could enjoy any time of day, whether it's breakfast, a mid-afternoon bite, or something small before bed. I love keeping muffins in the freezer so I can pull one out, microwave it for a few seconds, and have something warm and satisfying without extra prep.
These banana berry muffins were developed with that exact habit in mind. They stay moist, reheat well, and still taste great even days later, which makes them a staple in my kitchen.
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- Strawberry and Banana Shortcake
- Fresh Berry Apple Pecan Chicken Salad with Goat Cheese
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- Easy Oven Baked Pecorino Basil Pesto Corn on the Cob
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
Ingredients with Steps
Preheat the oven and prepare a muffin tin with muffin liners or lightly grease it. In a large bowl, toss the frozen mixed berries with the all-purpose flour and keep them frozen until ready to use. In another bowl, whisk together the eggs, 2% milk, plain 2% yogurt, mashed ripe banana, neutral oil or melted butter, honey, vanilla extract, and granulated lemon or lemon zest to create a smooth banana mixture.
Gently stir in the Jiffy Corn Muffin Mix just until combined, taking care not to overmix, then fold in the floured berries. Divide the batter evenly among the muffin cups and bake until the muffin tops are set and lightly golden brown, and a toothpick inserted in the center comes out mostly clean.
Let the muffins cool briefly in the pan, then transfer them to a wire rack to finish cooling before serving.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
Ingredients
- Ripe Banana - A banana with brown speckles on the peel, which is softer and sweeter, making it ideal for baking.
- Corn Muffin Mix - A pre-mixed blend of cornmeal, flour, leavening, and seasoning used as a quick base for muffins.
- Frozen Berries - Berries that are used straight from the freezer to reduce bleeding and maintain their shape during baking.
Techniques
- Wet Ingredients - Liquid or moisture-rich ingredients such as eggs, milk, yogurt, banana, oil, and honey, which are mixed together before adding the dry ingredients.
- Dry Ingredients - Powdered or dry components, such as muffin mix or flour, that provide structure to baked goods.
- Muffin Batter - The combined mixture of wet and dry ingredients before baking, which should be thick but spoonable.
- Overmixing - Mixing batter too much after adding dry ingredients, which can lead to dense or tough muffins.
- Folding - A gentle mixing technique used to combine ingredients, such as berries, without deflating the batter or breaking the fruit.
- Muffin Tops - The rounded, domed portion of the muffin that rises above the pan during baking and often becomes lightly golden.
- Golden Brown - A visual cue indicating that baked goods are properly cooked, showing a light brown color on the surface without being dark or dry.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
First! Preheat the oven and prepare a muffin tin with muffin liners or lightly grease it.
Mash up the ripe banana either with a whisk or a fork.
Toss the frozen mixed berries with the all-purpose flour. Get this Thermoworks Silicone Spatula.
Why Flour? Tossing frozen berries in flour helps absorb surface moisture so they stay evenly suspended in the batter instead of sinking or bleeding. While it can be helpful with fresh berries, it's not required because fresh berries release much less moisture.
And keep them frozen until ready to use. Get this Pyrex Glass Mixing Bowls Set.
Gather all the wet ingredients.
In a large bowl, whisk together the eggs and 2% milk. Get this Silicone Whisk.
Then, whisk together the plain 2% yogurt, mashed ripe banana, neutral oil or melted butter, honey, vanilla extract, and granulated lemon or lemon zest until smooth.
Gently stir in the Jiffy corn muffin mix just until combined, being careful not to overmix the batter.
If you see lumps, instead of whisking them, smash them with the whisk.
Fold the floured frozen berries into the muffin batter until evenly distributed.
Using a spatula, gently scrape the sides and bring them towards the center.
Also, scrape the bottom and fold it over the top to gently incorporate the berries into the mixture.
Once it is combined, stop so that you don't overmix the batter.
I used an Ice Cream portion-sized scoop, which should fill the cups to ¾. Get this OXO Ice Cream Scoop.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Get a Muffin Tin.
Visual of them filled ¾ of the way.
Since we added other ingredients, you might get about two extra portions. I always have a 6-cup muffin tin to place them in. Or make pancakes!!
Bake until the muffin tops are set and lightly golden brown. Get a Cake Tester.
Also, a toothpick or cake tester is inserted into the center, and when it comes out mostly clean, the cake is ready.
Let the muffins cool briefly in the pan for at least 5 minutes. Get this Sheet Pan Rack.
Then transfer them to a wire rack to finish cooling for another 5-10 minutes before serving.
For freezer-ready use, place them in a freezer-resealable bag and label it. Learn more about Smart Storage and Kitchen Safety Tools I Can't Live Without.
Equipment List
Here's what you'll need to make this recipe with ease:
- Muffin tin (12-cup) - Holds the batter and gives the muffins their shape during baking.
- Muffin liners or nonstick spray - Prevents sticking and makes cleanup easier.
- Large mixing bowl - Used for combining the wet ingredients and the final muffin batter.
- Medium bowl - Helpful for tossing the frozen berries with flour before folding them in.
- Whisk - Best for evenly mixing eggs, milk, yogurt, banana, honey, and oil.
- Rubber spatula or wooden spoon - Ideal for gently stirring the batter and folding in berries without overmixing. Check out Unlock the Power of Rubber Spatulas: Essential Cooking Tips & Techniques.
- Measuring cups and spoons - Ensures consistent results when portioning ingredients.
- Ice cream scoop or large spoon - Makes dividing the muffin batter evenly and neatly.
- Wire cooling rack - Allows muffins to cool properly so the bottoms don't become soggy.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: This OXO Ice Cream and Portion Scoop is one of those tools I reach for more often than I expected, not just for ice cream but also for evenly portioning muffin batter every single time. It creates perfectly sized muffins with clean edges, making baking faster and more consistent without needing to eyeball portions. That said, I would not use this scoop for meatballs; it’s simply too large for that purpose and better suited for batters, soft doughs, and generous scoops of frozen desserts.
My Review: The Caperci Standard Natural Cupcake Liners (500 Count) are a staple in my kitchen whenever I’m making muffins or cupcakes. They’re completely odor-free, grease-proof, and food-grade, which means baked goods release cleanly without sticking or soaking through, and I don’t have to rely on oil spray at all. I also love how convenient they are for freezing muffins. The liners protect the muffins, make stacking easy, and help everything stay neat when pulling snacks straight from the freezer.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: First of all, I love the look of these Walfos silicone whisks. The sleek design instantly caught my eye. They’re sturdy, heat-resistant, and perfect for mixing in non-stick pans without scratching. A dependable, stylish set that gets regular use in my kitchen.
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy to throw in the dishwasher and ensures it will last a long time. It is well-made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, but it has not yet. Just be careful with it around blades. I made this mistake and have a small snip on mine, but it hasn't cracked around it. So it's still holding well. Plus, get another color besides white, if you care about a continual clean look; my white one is slightly stained.
Review: I've had the OXO Good Grips 4-Piece Stainless Steel Measuring Cups for years, and they’ve held up beautifully with a sleek finish that still looks like new. The magnetic snaps make them easy to keep together without the hassle of a ring, and the durable, heavy-duty stainless steel feels sturdy in hand. These cups are well-made, easy to clean, and built to last. Definitely a smart, long-term addition to any kitchen.
My Review: This USA Pan Half Sheet Bakeable Cooling Rack is a sturdy, well-built wire rack that fits perfectly into a standard half-sheet pan, making it incredibly versatile in the kitchen. I use it for far more than cooling baked goods; it works just as well for resting muffins, steak, and fried foods, and even for setting down hot pots, thanks to its strong steel construction and bakeable design. The only downside to racks like this is cleaning, since the wire grid can be prone to buildup over time. With regular soaking and gentle scrubbing, it stays in great working condition and remains a reliable kitchen essential.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Storage
- Allow the muffins to cool completely before storing.
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate in a sealed container for up to 4 days.
- For longer storage, place cooled muffins in a freezer-safe bag or container and freeze for up to 2 months.
Reheating
- From the freezer: Microwave one muffin for about 30 seconds, or until warmed through.
- From the refrigerator: Microwave for 10-15 seconds to refresh the texture.
- For best results, place the muffin on a microwave-safe plate and heat uncovered.
Helpful Tip: If microwaving from frozen, let the muffin rest for a few seconds after heating so the warmth distributes evenly through the center.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Milk: Use unsweetened almond milk, oat milk, soy milk, or carton coconut milk as dairy-free substitutes, choosing plain, unsweetened varieties to keep the banana and berry flavors balanced.
- Yogurt: Swap in plain, unsweetened dairy-free yogurt (such as almond, coconut, soy, or oat milk), and thin it with a small splash of dairy-free milk if it is very thick.
Gluten-Free
- Jiffy Corn Muffin Mix: Use a gluten-free corn muffin mix made with certified gluten-free cornmeal and flour (such as a gluten-free cornbread or muffin mix), following the package directions closest to Jiffy-style muffins for texture, since Jiffy doesn't have a gluten-free version.
- All-Purpose Flour: Replace with a gluten-free all-purpose flour blend (one that includes xanthan gum) to toss the berries, which helps prevent sinking without affecting the muffin texture.
Vegetarian
- Yay! This recipe is already dairy-free.
Convenience
- Milk of Choice: Use whatever milk you have on hand, including 2% milk, whole milk, almond milk, oat milk, soy milk, or carton coconut milk, keeping it plain and unsweetened when possible.
- Eggs: Liquid eggs can be used in place of whole eggs; measure the equivalent amount and whisk lightly before adding to the wet ingredients.
- Bananas: Frozen bananas work just as well as fresh; thaw completely, drain excess liquid if needed, and mash before using.
- Berries: Use fresh berries instead of frozen when in season; gently fold them in, and expect slightly less moisture in the batter.
- Sweetener Options: Swap honey with maple syrup, coconut sugar, or light brown sugar if needed, choosing mild sweeteners that complement the banana flavor without overpowering the muffins.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Best Banana Flavor: Use very ripe bananas with brown spots for the best banana flavor and natural sweetness.
- No Mushy Bleeding Berries: Keep frozen berries frozen until folding them into the batter to prevent streaking and excess moisture.
- Don't Overmix: Mix just until combined after adding the muffin mix; overmixing can lead to dense or dry muffins.
- ¾ of the Way: Fill muffin cups evenly using a scoop or large spoon, so all muffins bake at the same rate.
- Prevent Dryness: Check early and often, starting with the first timer check, to avoid overbaking, which can quickly dry out corn-based muffins.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Yes, fresh berries work well; fold them in gently and expect slightly less moisture in the finished muffins.
Dry muffins are usually caused by overbaking or overmixing the batter after adding the dry ingredients.
Yes, these muffins are freezer-friendly and can be made ahead and reheated as needed.
No, this recipe is designed to be mixed by hand using a whisk and spatula.
Yes, mini muffins work well; reduce the baking time and start checking for doneness earlier.
More Snack Recipes
Looking for other snack recipes like this? Try these:
- Mango Coconut Felato | Ninja Creami Gelato-Style Treat
- Easy Oven Baked Pecorino Basil Pesto Corn on the Cob
- Easy Air Fryer S'mores Chocolate Chip Cookies
- Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
- What is Salmonella? For Home Cooks | Causes and Tips
📖 Recipe
Banana Berry Corn Muffins with Greek Yogurt
Ingredients
- 2 boxes Jiffy Corn Muffin Mix 8.5 oz each
- 2 large eggs
- ⅓ cup 2% milk
- ¼ cup plain 2% Greek yogurt
- ½ cup mashed ripe banana about 1 medium banana
- 2 tablespoons neutral oil or melted butter
- 3 tablespoons honey
- 1 ½ cups frozen mixed berries blueberries and raspberries
- 1 tablespoon all-purpose flour for tossing frozen berries
- 1 teaspoon vanilla extract
- ¼ teaspoon granulated lemon or lemon zest, optional
Equipment
- Muffin Liners or nonstick spray
- Mixing bowls 1 large and 1 medium
- Silicone Spatula or wooden spoon
- Ice Cream Scoop large/ ice cream scoop size
- Wire Rack for cooling
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare for Baking: Preheat the oven to 400 °F and line a 12-cup muffin tin with baking cups, or lightly grease it.
- Prepare the Berries: Toss the frozen berries with the flour and keep them frozen until ready to use.
- Make the Batter: In a large mixing bowl, whisk together the eggs, 2% milk, 2% yogurt, mashed banana, oil, and honey until smooth. Then, gently stir in both boxes of Jiffy corn muffin mix just until combined. Do not overmix. Finally, fold in the frozen berries.
- Fill Muffin Pan: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake Muffins: Bake for 16 minutes, then check for doneness. Continue baking as needed until the tops are set and lightly golden, and a toothpick inserted into the center comes out mostly clean.
- When Done: Cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before serving.
Notes
- Granulated lemon is optional, as is the lemon zest.
- A little berry moisture on the toothpick is normal.
- Avoid overbaking; corn muffins dry out quickly, so go for lightly browned tops.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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