Greek Yogurt Banana Muffins

This recipe for Greek Yogurt Banana Muffins is irresistible warm from the oven. They are naturally sweetened and topped with toasted walnuts. A quick, homemade gluten free oat flour is used to keep these healthy banana muffins flourless.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 30

Cool 10

Total Time 50

Servings

Calories 153kcal

Author Sharon Rhodes

Ingredients

1 cup Greek yogurt
2 bananas ripe as possible
2 eggs
¼ cup milk
¼ cup maple syrup
2 cups oats certified gluten free
¼ cup coconut sugar
1 ½ tsp baking powder
½ tsp baking soda
½ cup chopped walnut pieces *reserve a 1/4 cup for the tops of the muffins

Instructions

Preheat oven to 400 and line a muffin pan with paper liners and set aside.
In a medium mixing bowl, use a fork to mash the ripe bananas until they are smooth. Add the Greek yogurt, eggs, milk, and maple syrup and stir well to combine.
Add oats into a blender and mix until it turns into a flour-like consistency. Empty the oat flour into another mixing bowl and whisk in the baking powder, baking soda, and coconut sugar.
Bit by bit, tip the flour mixture into the Greek yogurt mixture, stirring until just combined. Don't overmix the batter. Gently fold in half of the walnuts
Pour batter into the lined muffin pan, filling each just over ¾ full. Sprinkle each with the rest of the walnuts.
Bake for 25-30 minutes, doing a toothpick test to make sure they are cooked through.
Allow muffins to cool in the pan for about 10 minutes before removing and transferring to a wire rack to cool completely.

Notes

Serving Suggestions and Substitutions:

Serve warm on its own or add some butter, jam, or preserves. I love anything strawberry with the banana flavor.
Add chocolate chips.
Substitute the oat flour for whole wheat flour
Add a teaspoon vanilla and a pinch of salt for added flavor.
Use brown sugar instead of coconut sugar.

Nutrition