These moist and flavorful Banana Oat Yogurt Muffins are a wholesome treat perfect for breakfast or a snack. Made with ripe bananas, oats, and creamy yogurt, they are naturally sweetened and easy to prepare.
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large ripe bananas, mashed
1/2 cup plain Greek yogurt
1/4 cup brown sugar, packed
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, and salt. Stir to mix evenly.
In a separate medium bowl, whisk together the mashed bananas, Greek yogurt, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; the batter will be thick.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.