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Greek Yogurt Banana Oatmeal Muffins

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Deliciously fluffy and moist muffins made with ripe bananas, Greek yogurt, and hearty oats – perfect for breakfast or a snack.

Ingredients

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  • 1 cup mashed bananas
  • 1 cup Greek yogurt
  • 1 cup rolled oats
  • 1/2 cup honey or maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix the mashed bananas and Greek yogurt in a large bowl until smooth.
  3. Add in the honey (or maple syrup), eggs, and vanilla extract, mixing until well combined.
  4. Combine the rolled oats, baking powder, baking soda, salt, and cinnamon in another bowl.
  5. Stir the dry ingredients into the wet ingredients until just combined.
  6. Fold in walnuts or chocolate chips if desired.
  7. Fill the muffin tins with batter, about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool for a few minutes in the pan before transferring to a wire rack.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

Nutrition

Find it online: https://thestationrecipes.com/greek-yogurt-banana-oatmeal-muffins/

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