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Category: Muffins (page 2 of 2)

Banana Yogurt Muffins

bananas in bowlThis summer has not been as hot as usual so far here in Michigan. But we have had some hot, steamy days. It seems like when the temperature heats up, bananas get ripe more quickly, and before I know it, I have some yellow/brown bananas sitting in my fruit bowl. I don’t like to see food go to waste, so lately I have been making banana muffins to use our bananas before they get too ripe to eat. I made some this morning, and my kids and I ate them for breakfast out on our back porch. banana muffin on porchThe recipe I have posted below calls for whole wheat pastry flour. You can use white flour if you prefer, but I like the texture of the whole wheat pastry flour, and it contains more fiber and vitamins and minerals than white flour. I also like to use Greek yogurt because it has more protein, though you can use any kind of yogurt.   The bananas and yogurt keep these muffins nice and moist.  They were a hit with both of my kids and husband, plus my three-year-old nephew.  It is good to start out the day with something substantial! And even better if you have the chance to eat outside in the summertime.

banana muffins in tinbanana muffin on plate

Recipe for Banana Yogurt Muffins

Banana Yogurt Muffins

  • Servings: 12 muffins
  • Print


  • 2 cups whole wheat pastry flour (you may substitute white flour if you prefer)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 2 ripe bananas
  • 1/3 cup plain yogurt (if you use sweetened, flavored yogurt, just reduce the amount of sugar by 1/4 cup)
  • 1 teaspoon pure vanilla


Preheat your oven to 375 degrees.  Lightly grease a standard 12-muffin tin, or line it with paper muffin cups.  In a large mixing bowl, combine the flour, baking soda, and salt.  In another medium to large mixing bowl, add the sugar, butter, and 2 eggs.  Mash the bananas in a separate bowl and add them to the bowl with the sugar, butter and eggs.  Then add the yogurt and vanilla to the bowl.  Stir these ingredients until they are completely combined.  Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.  Stir the wet and dry ingredients until just combined.  Spoon the batter into the muffin tin so that it is evenly distributed.  Place in a 375 degree oven and bake for 20-25 minutes, or until muffins are golden, and a toothpick inserted into the center of a muffin comes out clean.  Enjoy!

Rambling Black Raspberries and Flavorful Muffins

black raspberries At last, the black raspberry bushes, all in different corners of our yard, are offering up their deep, rich fruit.  We did not plant these bushes, they just came with the territory.  When we first moved here, I thought they were red raspberry bushes, since that was all I had ever seen.  I was confused when I picked a red berry and it tasted sour.  Now I have come to appreciate the dark purple berries, and their subtle, wild flavor.  The photo of the berries in the colander betrays a little bit of impatience on my and my daughter’s part, as a few of the berries are not as dark as they really should be when we picked them.  But since all the fruits and vegetables are so much later than usual this year, we have been waiting a couple extra weeks for our black raspberries to become ripe, and they are now irresistible!  Not only do they taste delicious, but they are loaded with health-boosting antioxidants.black raspberries in colander

I have posted a recipe in the post below for black  raspberry muffins.  This recipe will also work if you use red raspberries.  I like to use the black ones since they are the ones growing in our yard, and it is fun to send my daughter (who loves to forage for berries) out to fill up a cup, while I mix up the batter.  The whole wheat flour and rolled oats make these muffins hardy and filling, while the yogurt and touch of butter and juice make them moist.  The berries, of course, are what make these muffins special and bursting with flavor, especially when they are so fresh and in season.

raspberry muffins on plateraspberry muffin on plate

Recipe for Wild Black Raspberry Muffins

Wild Black Raspberry Muffins

  • Servings: 12 muffins
  • Print


  • 1  1/4 cups whole wheat flour
  • 1/4 cup unbleached white all purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt (plain or vanilla is best, though I have also used flavored if that’s all I have at that time)
  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter, melted
  • 1/4 cup orange juice or apple juice
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh black raspberries (you can also use red raspberries)


Preheat your oven to 375 degrees.  Lightly grease a standard 12-cup muffin tin with butter.  In a large mixing bowl, combine the whole wheat flour, white flour, oats, baking powder, baking soda, and salt.

In another large mixing bowl, whisk together the yogurt, brown sugar, butter, juice, egg, and vanilla.  Add the flour mixture to the second bowl, and stir the dry and wet ingredients, just until incorporated (do not overmix).  Fold in the raspberries.

Spoon the batter into the muffin tin cups so that it is evenly divided.  Bake in a 375 degree oven for approximately 22 to 25 minutes, until a toothpick inserted into the center comes out clean.  Enjoy!


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