Introduction
If you are looking for a breakfast or snack that tastes indulgent but delivers serious nutritional benefits, look no further than these Banana Oat Greek Yogurt Muffins. Unlike traditional baked goods, these muffins utilize the power of Greek yogurt to add protein and moisture, resulting in a supremely tender crumb without excessive fat. The addition of hearty rolled oats provides fiber, making these the perfect grab-and-go fuel for busy mornings. This recipe is simple, forgiving, and an excellent way to use up those overly ripe bananas sitting on your counter.
Ingredients
- All-Purpose Flour: 1.5 cups (180g)
- Rolled Oats (Old-Fashioned): 1/2 cup (45g), plus extra for topping
- Brown Sugar (packed): 1/2 cup (100g)
- Baking Powder: 1 teaspoon (5g)
- Baking Soda: 1/2 teaspoon (2.5g)
- Ground Cinnamon: 1 teaspoon (2g)
- Salt: 1/2 teaspoon (3g)
- Very Ripe Bananas (mashed): 1 cup (approx. 3 medium bananas) (240g)
- Plain Greek Yogurt (full-fat or 2%): 1/2 cup (120g)
- Large Egg: 1
- Melted Unsalted Butter or Oil: 1/4 cup (60ml)
- Vanilla Extract: 1 teaspoon (5ml)
Step-by-step Preparation
- **Preheat and Prepare:** Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
*Tip: Using paper liners ensures easy removal, especially with the moist texture of these muffins.* - **Combine Dry Ingredients:** In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt. Ensure the leavening agents are evenly distributed.
- **Mix Wet Ingredients:** In a separate medium bowl, mash the ripe bananas until mostly smooth (a few lumps are fine). Add the Greek yogurt, egg, melted butter/oil, and vanilla extract. Whisk until fully combined and smooth.
*Tip: The riper the bananas, the sweeter and more moist your final muffin will be.* - **Combine Batter:** Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold the mixture together until just combined. Do not overmix; overmixing develops gluten and results in tougher muffins. A few streaks of flour are acceptable.
- **Fill and Top:** Scoop the batter evenly into the prepared muffin cups, filling each cup about two-thirds full. Sprinkle the tops with a pinch of extra rolled oats.
- **Bake:** Bake for 18 to 22 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
*Tip: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.*
Nutritional Information
These Banana Oat Greek Yogurt Muffins offer a healthier profile than most bakery versions. Based on 12 servings, each muffin contains approximately 185 calories, 5g of protein, and 3g of fiber. The Greek yogurt significantly boosts the protein content, aiding in satiety, while the oats provide soluble fiber, which is excellent for digestive health and stabilizing blood sugar. They are also naturally lower in refined fat due to the yogurt replacing a portion of the traditional oil or butter.
Storage
Store cooled muffins in an airtight container. They will remain fresh at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, muffins freeze exceptionally well. Place them in a freezer-safe bag or container and freeze for up to 3 months. To reheat, simply microwave a frozen muffin for 30-45 seconds, or thaw overnight and warm briefly in a toaster oven for a crispy exterior.
Conclusion
These Banana Oat Greek Yogurt Muffins are truly a versatile kitchen staple. Serve them warm alongside a cup of coffee or tea for a quick breakfast, or pack them as a satisfying afternoon snack. For variations, try adding 1/2 cup of chocolate chips, chopped walnuts, or blueberries before baking. The high moisture content ensures they stay delicious and tender for days, making them perfect for meal prepping your week ahead.