Banana Berry Corn Muffins with Greek Yogurt
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.
Servings 12 Servings
Calories: 235kcal
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
Calories: 235kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 241mg | Potassium: 61mg | Fiber: 2g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.3mg
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