Description
These Healthy Banana Muffins with Greek Yogurt are a nutritious and delicious snack option, perfect for breakfast or a midday treat. Made with whole wheat flour, oats, ripe bananas, and Greek yogurt, they are moist, flavorful, and packed with wholesome ingredients. Optional additions like walnuts or chocolate chips add a delightful crunch or sweetness.
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 prevent sticking and make removal easier.
- Prepare the Dry Ingredients: In a medium bowl, whisk together whole wheat flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and cinnamon to evenly distribute all dry ingredients.
- Prepare the Wet Ingredients: In a separate bowl, combine mashed ripe bananas, melted unsalted butter, Greek yogurt, eggs, and vanilla extract, mixing thoroughly to create a smooth batter.
- Combine Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients, mixing just until incorporated. Avoid overmixing to keep the muffins light and fluffy.
- Add Optional Ingredients: If desired, fold in chopped walnuts or chocolate chips to add extra flavor and texture to the batter.
- Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake the Muffins: Place the muffin 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: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, enhancing texture and flavor.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Whole wheat flour adds fiber and nutrients, but can be substituted with all-purpose flour for a lighter texture.
- Do not overmix the batter to avoid dense muffins.
- Optional walnuts or chocolate chips can be omitted for a simpler version or added based on preference.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 2 months; thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
