Banana Yoghurt Muffins with Cream Cheese Tops


Makes 12
Difficulty Easy
Preparation 20 MINS
Cooking 30 MINS
Enjoy these delectable muffins at a picnic on a lovely summers day.


125g reduced fat cream cheese
1/4 cup skim milk powder
1/4 cup dried cranberries
1 tablespoon sunflower seeds
1 tablespoon honey
1 3/4 cups self-raising flour
2 teaspoons cinnamon
1/3 cup caster sugar
2 medium bananas, mashed
2 eggs
1 1/2 cups reduced fat vanilla flavoured yoghurt
1/4 cup vegetable oil

Nutrition (per serve)

Energy (kj) 1029
Sugars (g) 19.6
Protein (g) 6.9
Dietry Fibre (g) 1.4
Fat Total (g) 8.7
Sodium (mg) 220
Saturated (g) 2.4
Calcium (mg) 106
Carbohydrates (g) 35.1
Iron (mg) 0.5
All nutrition values are per serving.


  1. Combine cream cheese, skim milk powder, cranberries, seeds and honey to make a topping and set aside.
  2. Sift flour and cinnamon into a large bowl, stir in sugar. Whisk banana, eggs, yoghurt and oil in a jug, pour into dry ingredients and gently fold together until just combined. Spoon mixture into 12 x 1/3-cup capacity, paper case lined muffin pans.
  3. Evenly dollop the cream cheese topping over the muffins. Bake at 180°C for 25 to 30 minutes. Allow to stand for 5 minutes before turning onto a wire rack. Serve warm or cool.

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