In short
- 1/2 cup Greek yogurt (plain or vanilla)
- Line a muffin tin with paper liners or grease the cups.
- In a large bowl, mash the ripe bananas with a fork until smooth.
Banana Oat Muffin
- Serves
- 12 portions
Ingredients
- 2 large ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/2 cup chopped nuts or seeds (e.g., walnuts, almonds, or sunflower seeds)
Instructions
- Preheat your oven to 175°C. Line a muffin tin with paper liners or grease the cups.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Mix wet ingredients: Add honey or maple syrup, applesauce, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the Greek yogurt until evenly distributed in the batter.
- Stir in the chopped nuts or seeds of your choice.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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