Description
These Healthy Banana Muffins with Greek Yogurt are a deliciously moist and wholesome treat perfect for breakfast or a snack. Made with ripe bananas, whole wheat flour, rolled oats, and Greek yogurt, they offer a nutritious boost with a tender crumb and a hint of cinnamon. Optional chopped walnuts or chocolate chips add extra texture and flavor.
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, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Prepare the Wet Ingredients: In another bowl, mix the mashed bananas, melted unsalted butter, Greek yogurt, eggs, and vanilla extract until smooth and well blended.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients using a spatula, taking care not to overmix to keep the muffins light and fluffy.
- Add Optional Ingredients: If desired, fold in chopped walnuts or chocolate chips evenly throughout the batter for extra flavor and texture.
- Fill the Muffin Tin: Spoon the batter evenly into the 12 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 of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use ripe bananas for natural sweetness and better texture.
- Do not overmix the batter to keep muffins tender.
- Optional add-ins like walnuts or chocolate chips can be customized to your preference.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Whole wheat flour can be substituted with all-purpose flour for a lighter texture but reduces fiber content.
