I don’t do much baking. I sometimes make cakes and sweets and end up usually distributing them to the neighbours and friends! I think I have more of a “savoury tooth” than a sweet one. But once in a while I get the urge and off I go. So with a few left over and very dark bananas I made some muffins the other day. I know there’s probably a million recipes for muffins floating around the net but what makes these stand out is the thick Greek yogurt topping. I’ve finally managed to find a decent strained variety and I enhanced it with a little vanilla extract and some icing sugar. The final little decadent touch was to toast some grated coconut in a hot oven and sprinkle it on top. Perfect for breakfast or with your morning coffee.
RECIPE FOR BANANA MUFFINS
Dry Ingredients
- 100g of self raising flour
- 100g of wholemeal self raising flour
- 100g of soft brown sugar
- 1 tsp of baking powder
- 1 tsp of ground cinnamon
Wet Ingredients
- 3 very ripe/black bananas mashed thoroughly
- 1/2 a cup of olive oil
- 1 egg
- 1 cup of milk
GREEK YOGURT TOPPING
- 100 g of good quality strained Greek yogurt
- a good splash of vanilla extract
- 1/2 a cup of icing sugar
- Mix all the dry ingredients together creating a well in the centre.
- Mix all the wet ingredients thoroughly, whisking with a fork.
- Add the wet to the dry and MIX UNTIL JUST COMBINED.
- Line a 12 cup muffin pan with some paper liners and scoop in the mixture making sure to leave a bit of room on the top for them to rise.
- Bake in a pre heated 180 deg C oven for about 20 mins.
- Muffins are ready when a skewer inserted in the centre comes out clean.
- Remove from oven and let them cool in the tin for 5 mins. Remove and let them cool completely on a wire rack.
- To make the yogurt topping whisk in the icing sugar with the vanilla until it becomes a little thick. Place in the fridge as it will be easier to spread later.
- Once the muffins have cooled spread with topping and top with shredded toasted coconut.
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{ 24 comments… read them below or add one }
I love the yoghurt frosting! I think I will make it with my carrot cake…Mmmmm
Don’t like sweet, wish i was like you. I love sweets.So i would love to have these muffins.
What delightful muffins! I bet they’d go marvelously well with the cup of Ethiopian coffee I’m drinking right now…
Cheers,
Rosa
These would be such healthy sweets too Peter with the bananas and Greek yogurt:D
I love your “savory tooth” too, Peter. But after this post, I hope I get to see more of your sweet one.
I’m not one for baking either, but this sure caught my attention!!
I love to bake and I have never ever thought of making an icing out of Greek yogurt! I am very excited to try this recipe this week!
Nice Greek touch to the muffins. I made a similar topping for that pistachio/apricot cake. It’s healthier without sacrificing taste.
I think it’s coffee & muffin time!
hooray for banana cake, my favorite teacake
as for icing them, it gets eaten too quickly!
I made a banana cake on Saturday and next time I’ll try your frosting. I love the addition of coconut. Have you been using your Polaroid camera? The pictures look a bit weird.
Nice recipe . I like the greek yogurt topping. Great photos too
Oh, wow. I love the idea of a tangy yogurt “frosting”… these sound absolutely perfect. I’ll bet I could even get away with eating them for breakfast, despite the fact that I usually avoid sweets in the a.m.!
Great idea for a healthier cupcake version. I’m sure you could substitute the icing sugar for some agave nectar to make the sugar free as well!
Love muffins. Great portion size, portability etc. Your muffins sound delicious and I honestly have never tried a yogurt frosting but think I will soon have to. So much healthier I am sure.
Mmmm…muffins! I guess the great thing about banana cake or muffins is that it doesn’t need to be very sweet, so it’s perfect for non-sweet-tooths like yourself
I like the sound of that frosting too!
Wow, Peter! Those look just delightful! I love the combination of flavors, although I would probably take pumpkin over bananas at this stage in the game, being that it is autumn and all in this hemisphere!
Love your icing and much healthier than buttercream. I will definitely have to give this a go.
That’s a really neat effect with the photos, Peter. There’s something very antiqued about them that’s really soothing and lovely.
I love banana muffins, too.
Fabulous combo Peter! Tell me, what’s the brand of yoghurt? I need it.
A very healthy sounding treat! Like you, my husband doesn’t care for sweets. It took me a couple years before I believed him – and kept trying, unsuccessfully, to lure him with baked goods. Now, I rarely bake and when I do, it’s generally to give away or bring to a potluck. Maybe it’s a Greek male thing??
O wow! These looks so great, I could eat one right now…never had a yogurt topping on muffin before.
Chico your muffins look delicious!!! I just made another batch yesterday!!! I have became a muffins addict… I’m starting to play with the ingredients and measures… it’s fun ;D. I love your topping here, will definitevely try in my next batch!
Ooooh Peter do these ever look great. I’ve never thought of using yogurt as a frosting of sorts, but what a great idea! I will definitely give it a try.
I made these muffins tonight, adding a few chopped dates. Recommended – very yummy, even without the topping…I haven’t added the yoghurt as yet, but am looking forward to that for breakfast tomorrow morning.
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