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Muffins have long been a beloved staple in the world of baked goods, cherished not only for their delightful flavors but also for their versatility as a convenient snack or breakfast option. With a myriad of flavors and ingredients to choose from, muffins can cater to a wide range of taste preferences and dietary needs. Whether enjoyed fresh out of the oven or as a grab-and-go treat, muffins are a satisfying way to start your day or to enjoy throughout it.

Greek Yogurt Banana Oatmeal Muffins

Discover the delightful world of Greek Yogurt Banana Oatmeal Muffins, a perfect blend of taste and nutrition. These muffins are a rich source of protein, fiber, and vitamins, making them ideal for breakfast or a healthy snack. With ingredients like ripe bananas and rolled oats, they offer a naturally sweet taste without excess sugar. Easily customizable, these muffins can cater to various dietary needs, ensuring deliciousness in every bite. Enjoy a wholesome treat that fuels your day!
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Ingredients
  

1 cup rolled oats

1 cup mashed ripe bananas (about 2 medium bananas)

1/2 cup plain Greek yogurt

1/2 cup honey or maple syrup

1/4 cup brown sugar (lightly packed)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup chopped walnuts or pecans (optional)

1/4 cup dark chocolate chips or dried fruit (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Prepare the Oats: In a medium bowl, combine the rolled oats with 1 cup of milk (dairy or non-dairy). Let them soak for about 10 minutes while you prepare the other ingredients. This will help soften the oats and give the muffins a nice texture.

      Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.

        Combine Dry Ingredients: In another bowl, whisk together the baking powder, baking soda, ground cinnamon, and salt.

          Combine Everything: Add the soaked oats (and any remaining milk used to soak) to the banana mixture. Stir until well combined. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. If desired, fold in walnuts/pecans and chocolate chips or dried fruit for added flavor and texture.

            Scoop into Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool and Serve: Allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins