Description
These Healthy Banana Muffins with Greek Yogurt are a delicious and wholesome treat perfect for breakfast or snack time. Made with whole wheat flour, ripe bananas, and creamy Greek yogurt, these muffins are moist, flavorful, and packed with nutritious ingredients. The addition of rolled oats adds a pleasant texture, while optional walnuts or chocolate chips provide extra richness and crunch. These muffins are easy to make and bake to golden perfection in under 35 minutes.
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 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, combine the mashed ripe bananas, melted unsalted butter, Greek yogurt, eggs, and vanilla extract. Mix well until the ingredients are fully incorporated.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix; mix just until combined to ensure the muffins remain light and fluffy.
- Add Optional Ingredients: If desired, fold in chopped walnuts or chocolate chips to add extra flavor and texture to your muffins.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising while 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 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
- For a nut-free version, omit the walnuts.
- Use ripe bananas for the best natural sweetness and moist texture.
- Do not overmix the batter to keep the muffins tender.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Whole wheat flour adds fiber but you may substitute with all-purpose flour if preferred, though texture and nutrition will vary.
