Greek Yogurt Banana Oatmeal Muffins
These muffins combine wholesome oats and ripe banana sweetness with a tender crumb from Greek yogurt, making them perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup Greek yogurt (plain; full-fat gives richer muffins) Can substitute with regular yogurt, use less if very loose.
- 2 pieces ripe bananas, mashed (the riper, the sweeter) Use bananas with lots of brown spots for best flavor.
- 1/4 cup honey or maple syrup (maple = deeper flavor) Can adjust based on sweetness preference.
- 1 teaspoon vanilla extract
- 2 large eggs Can be replaced with flax eggs for vegan option.
Dry Ingredients
- 1 cup rolled oats (old-fashioned) Can use certified gluten-free oats for gluten-free version.
- 1/2 cup all-purpose flour Can substitute with a 1:1 gluten-free baking flour.
- 1 teaspoon baking powder Ensure freshness for best results.
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chocolate chips (semi-sweet recommended) Can reduce or omit for lower sugar option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the Greek yogurt, honey or maple syrup, vanilla, and eggs until evenly combined.
- In a separate bowl, stir together the rolled oats, flour, baking powder, salt, and cinnamon.
- Gently add the dry ingredients to the wet mixture. Stir until just combined — a few streaks of flour are okay; do not overmix.
- Fold in the chocolate chips so they are distributed but do not overwork the batter.
- Divide batter evenly into the prepared muffin cups (about 12). Smooth tops if desired.
Baking
- Bake for 18–20 minutes, rotating the pan halfway through if your oven has hot spots. Muffins are done when tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.
Notes
These muffins can be served warm with nut butter or honey, paired with Greek yogurt and fruit, used in brunch, or enjoyed as a snack. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Freeze for up to 3 months.