Description
These Healthy Banana Muffins with Greek Yogurt are a nutritious and delicious treat perfect for breakfast or snack time. Made with whole wheat flour, oats, and ripe bananas, they offer a wholesome twist on classic muffins. The addition of Greek yogurt adds moisture and protein, while optional walnuts or chocolate chips provide extra flavor and texture. Easy to prepare and baked to perfection, these muffins are light, fluffy, and naturally sweetened for a guilt-free indulgence.
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
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 whole wheat flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Prepare the Wet Ingredients: In a separate bowl, mix the mashed ripe bananas, melted butter, Greek yogurt, eggs, and vanilla extract until the mixture is smooth and evenly blended.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients, taking care not to overmix to keep the muffins light and fluffy.
- Add Optional Ingredients: If using, fold in chopped walnuts or chocolate chips to the batter for added texture and flavor.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Do not overmix the batter to prevent dense muffins.
- Feel free to substitute walnuts with your favorite nuts or skip them for nut-free muffins.
- For a sweeter muffin, add a bit more sugar or chocolate chips as desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
