Description
Deliciously healthy banana bread mini muffins that are perfect for breakfast or a snack, using spotty bananas and Greek yogurt for a moist texture.
Ingredients
- 3 overripe bananas
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/2 cup oat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Optional: blueberries, mini chocolate chips, chopped nuts, almond butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, mash the overripe bananas until lumpy.
- Add the Greek yogurt and honey (or maple syrup) to the mashed bananas and mix until combined.
- Fold in the oat flour, baking soda, salt, and cinnamon until just combined; do not overmix.
- If desired, gently fold in your choice of mix-ins like blueberries or chocolate chips.
- Fill each muffin cup three-quarters full.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Let cool before serving. Enjoy!
Notes
You can freeze these muffins for a quick healthy snack. Store in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American