Description
These Healthy Banana Muffins with Greek Yogurt offer a deliciously moist texture and wholesome goodness in every bite. Made with whole wheat flour, rolled oats, ripe bananas, and Greek yogurt, these muffins are perfect for a nutritious breakfast or a guilt-free snack. The addition of cinnamon adds warmth, while optional walnuts or chocolate chips provide extra flavor and crunch.
Ingredients
Scale
Main Ingredients
- 3 large ripe bananas, mashed
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup Greek yogurt
- 2 large eggs
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
Optional Ingredients
- Chopped walnuts
- 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, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Prepare the Wet Ingredients: In a separate bowl, combine the mashed bananas, melted butter, Greek yogurt, eggs, and vanilla extract. Mix thoroughly to create a smooth wet mixture.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients, mixing carefully to avoid overmixing which helps keep the muffins light and fluffy.
- Add Optional Ingredients: If desired, 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 prepared muffin tin cups, filling each about two-thirds full.
- Bake the Muffins: Place the tin in the preheated oven and bake for 20-22 minutes or until a toothpick inserted into the center 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 before serving.
Notes
- Do not overmix the batter to ensure muffins remain light and fluffy.
- You can substitute granulated sugar with a natural sweetener like honey or maple syrup for a healthier alternative, adjusting the quantity slightly.
- For a nut-free version, omit the walnuts.
- Use ripe bananas with brown spots for optimal sweetness and moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
