Go Goat.

My poor, poor momma.

She had a tooth extraction last Friday and has been experiencing a painful recovery process.

Her diet has consisted of Starbuck’s Frappes, Advocare, & cream of wheat.

Not that I would complain about the cream of wheat because my dad makes the best cream of wheat around.

If you don’t like “lumps” in your cream of wheat…we just can’t be friends.

I don’t know you 😉

Anyhoo, I took it upon myself to make some soft treats that she can just pop into her mouth.

Nobody likes to live on liquids.

At least I don’t.

Enter the best banana muffins that I have ever made.


Okay, maybe one of the best banana muffins I have ever made.

It’s all about the goat’s milk yogurt, y’all!


If you’ve never tried it, think the creaminess of Greek yogurt, but a whole lot tangier!

We love the tang!

I remember the first time I had goat’s milk was at Camp Kappe (a.k.a. Camp Crappy) in the 5th grade.

I thought I was such a badass that I milked a goat and got to drink it’s milk.

It was so refreshing.

It makes for some super duper tender, fluffy banana muffins.


Then, we use the goat’s milk yogurt to make a peanut butter glaze.


Because I just can’t have banana without peanut butter.


Heck, I can’t have anything w/out peanut butter.


Hello, gorgeous.


Did I mention these things are mini?


I can’t even deal.


I think you know how I feel about mini-things.


They make for great movie theater bringing snacks.




Oh, and I want to dive head first into this.




Peanut butter




goat’s milk yogurt


 winning trifecta.


Mini Goat Yogurt Banana Muffins
Recipe type: Breakfast, Snack, Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 28
Tender & fluffy banana muffins made w/ tangy, thick, and creamy goat's milk yogurt & topped w/ a peanut butter yogurt glaze. Gluten-free, refined sugar-free, & paleo option.
  • For the muffins:
  • 2 large, ripe bananas, mashed
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia (or 2 T. pure maple syrup or honey)
  • 1 c. liquid egg whites (or 4 large eggs)
  • ¼ c. extra-virgin olive oil
  • ¼ c. plain, full-fat goat's milk yogurt (can use coconut milk yogurt for paleo)
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • For the glaze:
  • ¼ c. goat's milk yogurt (can use coconut milk yogurt for paleo)
  • 2 T. creamy, unsalted peanut butter
  • 2 t. pure maple syrup
  1. For the muffins, preheat the oven to 350 degrees F. Line a 24 cup mini muffin pan w/ paper or silicone liners.
  2. In a large mixing bowl, combine the bananas, vanilla, stevia, egg whites, evoo, and yogurt until smooth.
  3. Whisk in the coconut flour, cinnamon, & baking soda.
  4. Drop the batter by heaping teaspoons into each prepared muffin cup.
  5. Bake for 20-22 minutes or until the muffins are lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  6. Let the muffins cool completely.
  7. To make the glaze, whisk all of the ingredients together in a small mixing bowl until smooth.
  8. Top the cooled muffins with the glaze.
  9. Devour!



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