Description
Delicious and healthy banana oat muffins made with wholesome ingredients like ripe bananas, Greek yogurt, and oats. These muffins are lightly sweetened with coconut palm sugar and can be customized with your favorite add-ins, making them perfect for a nutritious breakfast or snack.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 2 medium-sized ripe bananas, mashed (240 g or 1 cup)
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup (100 g) coconut palm sugar
- 3/4 cup (60 g) quick oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups (180 g) all purpose flour
Optional Add-ins
- 1/2 cup chocolate chips, dried fruit, or nuts
Instructions
- Prepare Oven and Pan: Preheat your oven to 425ºF (218ºC). Line a muffin pan with parchment paper liners or grease the cavities with oil. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the Greek yogurt, mashed bananas, coconut palm sugar, and vanilla extract until the mixture is smooth.
- Add Dry Ingredients: Stir in the quick oats, baking powder, baking soda, and salt into the wet mixture. Gradually spoon in the all-purpose flour and gently fold it until just combined, being careful not to overmix.
- Incorporate Add-ins: If using any optional add-ins like chocolate chips, dried fruit, or nuts, fold them into the batter now.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each one right to the top. Optionally, sprinkle some oat flakes on top for added texture.
- Bake: Bake at 425ºF (218ºC) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350ºF (176ºC) and continue baking for an additional 15-17 minutes. The muffins are done when golden brown and a toothpick inserted in the center comes out clean.
- Cool and Store: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
- Do not overmix the batter to ensure tender muffins.
- If you prefer sweeter muffins, add an extra 2 tablespoons of coconut palm sugar.
- Use ripe bananas for optimal sweetness and moisture.
- Quick oats can be substituted with rolled oats but may change texture slightly.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- To add extra moisture, try folding in a tablespoon of melted coconut oil or butter.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 3.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
