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Greek Yogurt Banana Oatmeal Muffins

Discover a delicious and nutritious treat with Greek Yogurt Banana Oatmeal Muffins! These easy-to-make muffins combine the creamy goodness of Greek yogurt, the natural sweetness of ripe bananas, and the heartiness of oats. Perfect for a wholesome breakfast or snack, they are packed with protein and fiber, keeping you energized throughout the day. Enjoy them fresh or customize with nuts and chocolate chips for an extra twist. A delightful way to nourish your body while satisfying your taste buds!
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Ingredients
  

2 ripe bananas, mashed

1 cup Greek yogurt (plain, nonfat or low-fat)

2 large eggs

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup rolled oats

1 1/2 cups whole wheat flour

1 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips or dried fruit (optional)

Instructions
 

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

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract. Use a whisk to mix until smooth and well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.

        Combine Mixtures: Gradually add the dry mixture to the wet mixture, folding gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

          Add Optional Ingredients: If desired, fold in the chopped walnuts or pecans and chocolate chips or dried fruit for added texture and flavor.

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

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

                  Serve: Enjoy your Greek Yogurt Banana Oatmeal Muffins warm or at room temperature. They can be stored in an airtight container for up to 4 days or frozen for longer storage.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins