Description
These Healthy Banana Muffins with Greek Yogurt provide a nutritious twist on a classic favorite, combining ripe bananas, whole wheat flour, and creamy Greek yogurt to create moist, fluffy muffins perfect for breakfast or a guilt-free snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Wet Ingredients
- 3 large ripe bananas, mashed
- ¼ cup unsalted butter, melted
- ½ cup Greek yogurt
- 2 large eggs
- ¼ teaspoon vanilla extract
Optional Ingredients
- Chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners to prevent sticking and make removal easier.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, rolled oats, sugar, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Prepare the Wet Ingredients: In another bowl, combine the mashed bananas, melted unsalted butter, Greek yogurt, eggs, and vanilla extract. Mix until fully incorporated for a smooth and creamy batter base.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients using a spatula. Mix just until combined to avoid overworking the batter, which could result in tough muffins.
- Add Optional Ingredients: If desired, fold in chopped walnuts or chocolate chips to add extra flavor and texture for a delightful bite.
- Fill the Muffin Tin: Evenly distribute the batter among the 12 muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Bake the Muffins: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, which prevents sogginess and helps retain texture.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter to keep the muffins light and tender.
- Optional nuts add crunch, while chocolate chips provide extra sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make these muffins dairy-free, substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American