Best Banana Yogurt Oatmeal Muffins Recipes
BANANA OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: bananas, eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, greek yogurt, oats, whole milk, topping of your choice
Provided by Robin Broadfoot
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
- Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
- Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
- Bake for 30 minutes.
- Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 38 grams, Fat 3 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams
BANANA OAT MUFFINS
A healthy and delicious morning treat!
Provided by Karen Resciniti
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine flour, oats, sugar, baking powder, soda, and salt.
- In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 7.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 296 mg, Sugar 11.5 g
MUFFIN TIN BANANA OAT MUFFINS RECIPE BY TASTY
Here's what you need: banana, egg, honey, baking powder, cinnamon, nutmeg, salt, vanilla, greek yogurt, oats, milk, chopped strawberry, chopped apple, blueberry, blackberry, raspberry, chopped almond
Provided by Merle O'Neal
Categories Breakfast
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350ºF (180ºC).
- In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
- Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
- Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
- Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
- Let cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 41 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, Sugar 22 grams
WHOLE-GRAIN BANANA YOGURT MUFFINS
Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.
Provided by Genevieve Ko
Categories breakfast, brunch, quick breads, dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
- Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
- Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
- Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams
BANANA YOGURT MUFFINS
I had bananas and yogurt in the house, and I wanted to bake some muffins, so I combined two recipes and came up with these moist muffins. Because they have yogurt in them, they have less oil and no butter, making them healthier than most!
Provided by SJG3483
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
- Add contents of wet mixture to dry ingredients and mix- do not over mix.
- Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
- Bake at 400 degrees for 20-25 minutes or until golden.
Nutrition Facts : Calories 173.4, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.6, Sodium 195.7, Carbohydrate 29.2, Fiber 1.1, Sugar 10.8, Protein 3
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