Banana Oat Greek Yogurt Muffins
These banana oat Greek yogurt muffins are simple, wholesome, and perfect for busy mornings. With ripe bananas that add sweetness and Greek yogurt for moisture, these muffins are a nutritional twist on traditional muffins.
Ingredients
Main Ingredients
- 2 pieces ripe bananas, mashed Very ripe = best flavor
- 1 cup rolled oats Rolled oats give more chew and structure; quick oats will work but give a softer texture.
- 1 cup Greek yogurt (plain; full-fat or 2% for richest texture) For dairy-free, use a thick plant-based yogurt and add 1–2 tbsp extra binder.
- 2 large eggs Provide structure, for vegan swaps see Variations.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup honey or maple syrup (optional) Use if bananas aren’t very ripe or you want sweeter muffins.
- 1 cup mix-ins (optional): chopped nuts, chocolate chips, or dried fruit Reserve a few to sprinkle on top if desired.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups.
- In a large bowl, mash the bananas until smooth-ish (a few small lumps are fine). Add the rolled oats, Greek yogurt, eggs, vanilla, and honey or maple syrup if using. Stir until combined — the batter will be somewhat thick but moist.
- In a separate small bowl, whisk together baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir just until incorporated. Avoid overmixing.
- Fold in your chosen mix-ins.
- Spoon the batter evenly into the muffin cups (about 12 standard muffins).
Baking
- Bake for 18–20 minutes, or until a toothpick in the center comes out clean or with just a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins at room temperature for up to 2 days in an airtight container. Refrigerate for 4–5 days. Freeze muffins for up to 3 months.