Yogurt Banana Oat Muffins

 

 

These delicious muffins are HEALTHY too! Made with Greek yogurt and ripe (very ripe!) bananas and covered with a crunchy oat topping. Perfect for a breakfast on the go or bring them to your next coed kickball game for a fan fav!

Ingredients

Muffins:

2 cups whole wheat all-purpose flour
1/2 cup white sugar

1/2 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container 0% Greek yogurt (I like Chobani)
1 teaspoon vanilla extract
1Cooking spray

Topping:

1/4 cup butter, melted

1 cup old-fashioned oats

1/4 cup whole wheat flour

1 teaspoon cinnamon

1/2 teaspoon sea salt

Preparation

1. Preheat oven to 350°F.

2. Combine flour, sugar, baking soda and salt in a bowl. In a separate bowl, combine butter, eggs, bananas, yogurt and vanilla, mixing well. 

3. Slowly add flour mixture to banana mixture until fully blended into a batter.

4. Pour mixture into pre-sprayed (with baking spray, to prevent sticking!) muffin tins.

5. For topping, add oats, flour, cinnamon and salt to melted butter in a separate bowl. Mix until crumbly and sprinkle on top of muffin batter.

4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10-15 minutes on wire rack. And enjoy!