Banana Oat Greek Yogurt Muffins

In today’s fast-paced world, finding a nutritious and satisfying breakfast or snack can often feel like a challenge. Enter the Banana Oat Greek Yogurt Muffins—an ideal solution that caters to both your taste buds and your health. These muffins are not just a treat; they are a powerhouse of nutrients, making them a perfect choice for busy mornings or a delightful afternoon snack.

Discover the perfect treat with Banana Oat Greek Yogurt Muffins! Ideal for busy mornings or as a nutritious snack, these muffins combine ripe bananas, rolled oats, and creamy Greek yogurt for a flavor-packed delight. Enjoy the wholesome benefits of potassium, protein, and fiber in every bite. With easy preparation and endless customization options, you can whip up a batch quickly. Elevate your breakfast game with this delicious and healthy recipe!

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Ingredients

2 ripe bananas, mashed

1 cup rolled oats

1 cup Greek yogurt (plain or vanilla)

1/4 cup honey or maple syrup

1/4 cup coconut oil, melted (or vegetable oil)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

Mix Wet Ingredients: In a large bowl, combine the mashed bananas, Greek yogurt, honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk together until smooth and well combined.

Combine Dry Ingredients: In a separate bowl, mix the rolled oats, baking powder, baking soda, salt, and ground cinnamon. Stir until the ingredients are distributed evenly.

Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. If using, fold in the chopped walnuts or chocolate chips.

Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Remove from the oven and let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Serve: Enjoy your healthy Banana Oat Greek Yogurt Muffins as a perfect breakfast or snack, storing any leftovers in an airtight container for up to 3 days!

Prep Time: 15 minutes | Total Time: 30-35 minutes | Servings: 12 muffins