Greek Yogurt Banana Oat Muffins

What's the secret to extra-moist muffins? Greek yogurt!

The natural fat in Greek yogurt helps to ensure that whatever you’re baking won’t dry out. Just be sure to use full fat or 2% plain Greek yogurt so you have enough of that richness to do the job. What is more...since Greek yogurt is naturally acidic, it reacts with baking soda in baked goods causing them to achieve a better rise. The acidity also provides a mellow tang that lends a balanced flavor to your baked goods.

And let's not forget the nutritional benefits that come with Greek yogurt: it's protein-rich and an awesome source of calcium, potassium, and vitamin B.

If you make these Greek Yogurt Banana Oat Muffins, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram! (@zafo0d)

THE RECIPE

Greek Yogurt Banana Oat Muffins

INGREDIENTS

• 4 tablespoon unsalted butter, softened at room temperature

• 1/3 cup plain Greek yogurt (full fat or 2%) - I love using FAGE Greek Yogurt

• 1 cup sugar

• 1/2 teaspoon salt

• 1cup over-ripe bananas, peeled and mashed, about 3 small or 2 large bananas

• 2 large eggs

• 1 teaspoon vanilla

• 1 1/2 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 cup old-fashioned oats

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a muffin pan with 12 paper liners, set aside.

2. Peel the over-ripe bananas and mash the bananas with a fork until they are smooth and no large chunks are remaining. Set aside.

3. In a mixing bowl, stir together the Greek yogurt, butter, and sugar until it is creamed togethe. Add the bananas, salt, eggs, and vanilla. Fold in the oats. Stir to combine.

4. Place a fine mesh colander over the banana mixture bowl. Sift the flour, baking soda, and baking powder into the mixture. Stir it into the batter just until all the flour is mixed in.

5. Scoop the batter into the lined muffin tin, filling each cup about 2/3 full.

6. Place the muffins in the pre-heated oven for 14-16 minutes, or until the muffins are cooked through and the tops are golden brown.

7. Let the muffins cool about 10 minutes before eating.

8. Store in an air tight container, at room temperature, for up to 4 days. You can also store them in the fridge for up to a week, or in the freezer for up to 2 months. Serve and enjoy!