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In a world where breakfast often consists of rushed bites or sugary cereals, finding a nutritious yet delicious option can feel like a challenge. Enter Greek Yogurt Banana Oatmeal Muffins—an ideal solution for those seeking a wholesome treat that doesn’t compromise on taste. These muffins are a delightful blend of rolled oats, ripe bananas, and creamy Greek yogurt, making them not only satisfying but also packed with essential nutrients. With their moist texture and natural sweetness, they serve as the perfect breakfast companion or a convenient snack throughout the day.

Greek Yogurt Banana Oatmeal Muffins

Discover the perfect breakfast treat with Greek Yogurt Banana Oatmeal Muffins. These wholesome muffins blend rolled oats, ripe bananas, and creamy Greek yogurt for a deliciously moist and nutritious option. Packed with protein and fiber, they make a satisfying snack any time of day. This article provides an easy recipe, highlights the health benefits of each ingredient, and offers customization tips to suit your taste. Bake up a batch and enjoy a guilt-free indulgence!
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Ingredients
  

1 cup rolled oats

1 cup Greek yogurt (plain, full-fat or low-fat)

2 ripe bananas, mashed

1/3 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.

    Mix the Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, mashed bananas, honey (or maple syrup), eggs, and vanilla extract. Whisk them together until smooth and well combined.

      Combine the Dry Ingredients: In another bowl, mix the rolled oats, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.

        Combine Ingredients: Gradually fold the dry ingredients into the wet ingredients. Stir until just combined. If using, fold in the chopped nuts and dark chocolate chips at this stage.

          Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.

            Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                Serve: Enjoy these muffins warm or at room temperature. They can also be stored in an airtight container for up to 4 days, or frozen for longer storage.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins