- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 2 medium-sized ripe bananas, mashed (240 g or 1 cup)
- 1/2 cup (100 g) coconut palm sugar*
- 1 tsp vanilla extract
- 3/4 cup (60 g) quick oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups (180 g) all purpose flour**
- optional: 1/2 cup of add-ins like chocolate chips, druid fruit, nuts
- Preheat your oven to 425ºF (218ºC) and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them with oil. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, mashed bananas, sugar, and vanilla, mixing until smooth.
- Stir in the oats, baking powder, baking soda, and salt. Finally, spoon in the flour and gently stir it in until just combined, making sure to not overmix. If you’re using any mix-ins, fold them in now.
- Spoon the batter into the prepared muffin cups, filling them right to the top. You can sprinkle some oat flakes on top of each muffin if you want.
- Bake the muffins at 425ºF (218ºC) for 5 minutes. Then, without opening the oven door, lower the temperature to 350°F (176°C) and bake for an additional 15-17 minutes. The tops of the muffins should begin to turn golden brown and a toothpick inserted into the center should come out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
* You can also use brown sugar or cane sugar. A liquid sweetener like maple syrup or honey will also work, but decrease the amount to about 6 Tbsp (90 ml).
** You can also use a mix of all purpose and whole wheat flours. Use 3/4 cup (90 g) all purpose and 3/4 cup (90 g) whole wheat.
Keywords: banana, muffins, oats, breakfast, Greek yogurt, healthy, recipe, snack