Introduction
These Greek Yogurt Banana Oatmeal Muffins are the ultimate healthy indulgence—a perfect marriage of convenience and nutrition. Born out of a desire for a moist, hearty breakfast that doesn’t require complex ingredients, this recipe utilizes the power of Greek yogurt to achieve an incredibly tender crumb while boosting the protein content. Unlike traditional banana bread, these muffins rely heavily on oats for fiber and structure, making them substantial enough to keep you full until lunch. They are quick to prepare, freezer-friendly, and a fantastic way to use up those overly ripe bananas sitting on your counter.
Ingredients
- Ripe Bananas: 3 large (about 300g), mashed
- All-Purpose Flour: 1 cup (120g)
- Rolled Oats (Old-Fashioned): 1 cup (80g), plus extra for topping
- Granulated Sugar or Coconut Sugar: 1/2 cup (100g)
- Plain Greek Yogurt: 1/2 cup (120ml), full-fat or 2%
- Large Egg: 1
- Melted Unsalted Butter or Neutral Oil: 1/4 cup (60ml)
- Baking Soda: 1 teaspoon (5g)
- Baking Powder: 1 teaspoon (5g)
- Vanilla Extract: 1 teaspoon (5ml)
- Salt: 1/2 teaspoon (3g)
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until mostly smooth (a few lumps are fine). Stir in the Greek yogurt, melted butter or oil, egg, and vanilla extract until well combined. Tip: Ensure your butter/oil is slightly cooled before adding to the egg mixture to prevent scrambling.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, rolled oats, sugar, baking soda, baking powder, and salt. Whisking ensures the leavening agents are evenly distributed.
- Fold the Batter: Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold the mixture until just combined. Stop mixing as soon as no pockets of dry flour remain. Tip: Overmixing develops gluten, resulting in tough, dense muffins. A few lumps are acceptable.
- Fill and Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the tops with a pinch of extra rolled oats. Bake for 18 to 22 minutes.
- Cool: The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Based on 12 servings, each Greek Yogurt Banana Oatmeal Muffin contains approximately 185–200 calories. They are an excellent source of dietary fiber (thanks to the oats) which aids digestion and promotes satiety. The inclusion of Greek yogurt significantly boosts the protein content compared to standard muffin recipes, helping to stabilize blood sugar levels and provide sustained energy. Bananas contribute natural sweetness, potassium, and essential vitamins.
Storage
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days. For long-term storage, these muffins freeze beautifully. Place them in a freezer-safe bag or container and freeze for up to 3 months. To reheat, thaw overnight or microwave for 20–30 seconds until warm and soft.
Conclusion
These Greek Yogurt Banana Oatmeal Muffins are hearty enough for a quick breakfast yet delicious enough for dessert. For an extra treat, serve them warm with a drizzle of honey or maple syrup. If you wish to add variations, incorporate 1/2 cup of chocolate chips, chopped walnuts, or a teaspoon of ground cinnamon into the dry ingredients before folding. Enjoy this wholesome, satisfying staple!