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In recent years, the concept of healthy baking has gained immense popularity as more people seek nutritious yet delicious snacks. Gone are the days when baking was synonymous with indulgence and empty calories; today’s baking trends focus on wholesome ingredients that not only taste great but also contribute to a balanced diet. Among the many options available, muffins have secured their place as a go-to choice for a quick breakfast or a satisfying snack. They are perfect for busy mornings or an afternoon pick-me-up, and they can be easily customized to cater to various dietary preferences.

Banana Oat Greek Yogurt Muffins

Discover the joy of healthy baking with Banana Oat Greek Yogurt Muffins! These delicious muffins blend ripe bananas, rolled oats, and creamy Greek yogurt for a nutritious treat perfect for any time of day. Packed with fiber, protein, and healthy fats, they offer a satisfying snack that's free from refined sugars. Ideal for busy mornings or a midday boost, these muffins cater to various dietary preferences and can easily be customized with your favorite add-ins. Enjoy guilt-free indulgence with every bite!
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Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1 cup Greek yogurt (plain or flavored)

1/2 cup honey or maple syrup

1/4 cup coconut oil, melted (or any neutral oil)

1 teaspoon vanilla extract

2 large eggs

1 cup whole wheat flour (or all-purpose flour)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chopped nuts (walnuts or pecans) – optional

1/2 cup dark chocolate chips or dried fruit (like cranberries or raisins) – optional

Instructions
 

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

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

      Combine Dry Ingredients: In a separate bowl, mix the rolled oats, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Stir until the dry ingredients are evenly distributed.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. If using, fold in the nuts and chocolate chips or dried fruit at this stage.

          Fill Muffin Tin: Using a spoon or a cookie scoop, fill the muffin cups about ¾ of the way full with the batter.

            Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean (muffins may be slightly golden on top).

              Cool Down: Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                Serve and Enjoy: Enjoy these muffins warm as a breakfast treat or snack throughout the week. They can be stored in an airtight container for up to a week or frozen for longer-lasting enjoyment!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins