Banana & Kiwi Muffins with Yogurt Recipe

Name: Banana & Kiwi Muffins with Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Banana; 2 tsp Lemon juice; 2 Kiwi; 20 grams Granulated sugar; 1 Egg; 50 grams Granulated sugar; 1 pinch Salt; 3 heaped tablespoons Plain yogurt (non-sweetened); 1 tbsp Milk; 20 grams Unsalted butter; 130 grams Cake flour; 1 1/2 tsp Baking powder

Servings: persons

1 Banana
2 tsp Lemon juice
2 Kiwi
20 grams Granulated sugar
1 Egg
50 grams Granulated sugar
1 pinch Salt
3 heaped tablespoons Plain yogurt (non-sweetened)
1 tbsp Milk
20 grams Unsalted butter
130 grams Cake flour
1 1/2 tsp Baking powder

1
Preparation: Line the muffin moulds with the paper cups (if you use special muffin paper cases don't bother).
2
Melt the butter.
3
Quarter the kiwi lengthways and slice into 5 mm.
4
Put the kiwi and the granulated sugar in a sauce pan and place over heat.
5
After bringing to a boil, crush the fruit and reduce until there's only a little liquid.
6
When the mixture looks like jam, remove the sauce pan from the heat and leave to cool.
7
Do this step the day before.
8
Mash the banana with a masher or fork.
9
Add the lemon juice.
10
Crack eggs into a bowl and beat well.
11
Add the sugar and mix with a whisk.
12
Add yogurt and milk, and stir well.
13
Add melted butter and combine the mixture well.
14
Sift the flour and baking powder together and add 1/2 to the bowl.
15
Mix well with a whisk.
16
Stir in the Step 5 banana.
17
Add the rest of the dry ingredients and fold in with a rubber spatula.
18
Spoon the batter into the muffin paper cups 1/2 full.
19
Put 1 teaspoon of the Step 4 kiwi jam into each cup.
20
Cover the kiwi jam with the batter.
21
Spoon a scant teaspoon of jam on top.
22
Bake in an oven preheated to 180 degrees C for 20 to 25 minutes until risen and golden-brown.
23
There's lots of kiwi inside.
24
You'll be addicted to the tartness.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Banana, 2 tsp Lemon juice, 2 Kiwi, 20 grams Granulated sugar, and more.

Yes, Banana & Kiwi Muffins with Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana & Kiwi Muffins with Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions