Description
These Healthy Banana Muffins with Greek Yogurt offer a deliciously moist and flavorful treat, perfect for breakfast or a snack. Made with whole wheat flour, rolled oats, and natural sweetness from ripe bananas, they provide a wholesome alternative to traditional muffins. Greek yogurt adds protein and creaminess, ensuring soft, fluffy muffins with a subtle tang. Optional chopped walnuts or chocolate chips enhance texture and taste, making these muffins both nutritious and indulgent.
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
- Chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners to prepare for baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Prepare the Wet Ingredients: In another bowl, mix the mashed ripe bananas, melted unsalted butter, Greek yogurt, eggs, and vanilla extract thoroughly until smooth.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients, mixing carefully to avoid overmixing. This helps keep the muffins light and fluffy.
- Add Optional Ingredients: If you choose, fold in chopped walnuts or chocolate chips to add extra texture and flavor to the batter.
- Fill the Muffin Tin: Evenly divide the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-22 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Do not overmix the batter to maintain a light and tender crumb.
- For variation, try adding dried fruits or substituting nuts with seeds.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- They can be frozen for up to 2 months; thaw before serving.
- If you prefer, use honey or maple syrup in place of granulated sugar for a natural sweetener.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
