Banana Oat Yogurt Muffins
Deliciously moist and healthy Banana Oat Yogurt Muffins made with ripe bananas, rolled oats, and creamy yogurt. Perfect for breakfast or a wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups 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
1/3 cup brown sugar, packed
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Instructions
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, plain Greek yogurt, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 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 let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before serving.