Description
Homemade banana oat Greek yogurt muffins combine wholesome ingredients for a nutritious breakfast treat. Hearty oats and creamy yogurt provide protein and fiber, making these muffins a satisfying morning choice you can enjoy with coffee or tea.
Ingredients
Scale
- 2 large eggs
- 1 cup (225 g) plain Greek yogurt
- 2 medium ripe bananas (200 g or 1 cup mashed)
- 2 cups (160 g) rolled oats (old fashioned or quick)
- ½ cup (85 g) chocolate chips, mini or regular
- ¼ cup (50 g) brown sugar
- 1 ½ tsps baking powder
- ½ tsp baking soda
Instructions
- Preparation: Position oven rack centrally and preheat to 400°F. Thoroughly grease muffin tin with non-stick spray or line with paper liners to prevent adhesion.
- Blending: Combine bananas, Greek yogurt, oats, and remaining ingredients in a high-powered blender. Pulse until mixture transforms into a silky, uniform consistency with oats completely pulverized.
- Incorporating Chocolate: Delicately fold chocolate chips into batter using a spatula, ensuring even distribution without overworking the mixture.
- Filling and Topping: Distribute batter into muffin cavities, filling each approximately three-quarters full. Garnish each muffin with an additional sprinkle of chocolate chips for enhanced visual appeal.
- Baking and Testing: Slide muffin tin into preheated oven and bake for 15-20 minutes. Verify doneness by inserting a toothpick into the center – it should emerge pristine and free of raw batter.
- Cooling and Setting: Allow muffins to rest in the tin for 10 minutes, enabling them to stabilize and cool slightly. This crucial step prevents crumbling during removal.
- Final Storage: Transfer muffins to a wire cooling rack. Once completely cooled, preserve in an airtight container at room temperature for up to one week, maintaining optimal freshness and texture.
Notes
- Blending Technique: Pulverize oats completely in the blender to ensure a smooth, consistent texture without lumps, creating a more refined muffin.
- Chocolate Chip Tip: Fold chips gently to prevent overmixing, which can deflate the batter and result in dense, tough muffins.
- Filling Trick: Use the three-quarters full method for optimal rising and preventing overflow during baking.
- Storage Secret: Keep muffins in an airtight container at room temperature to maintain moisture and freshness for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 145
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg