Ingredients
Scale
- 2 ripe bananas (mashed)
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup oat flour
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, combine the mashed bananas, Greek yogurt, honey or maple syrup, egg, vanilla extract, and cinnamon. Stir until well mixed.
- In another bowl, whisk together the oat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
- Use ripe bananas for natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg