Greek yogurt banana oat muffins
Soft banana muffins with Greek yogurt, eggs and oats in the batter and far less sugar than a bakery muffin, the kind you bake on Sunday and grab for days.
- 40 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 12
- About $0.57 a serving
- 200 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 12 servings.
- 2 bananas, very ripe, with brown spots
- 1 cup plain Greek yogurt
- 2 large eggs
- ⅓ cup maple syrup
- ¾ cup rolled oats
- ¾ cup blueberries (optional)
From your pantry
- ⅓ cup vegetable oil, divided
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Each serving has about 200 calories, 6 g protein, 27 g carbs and 7 g fat, and costs about $0.57 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F and brush the cups of a 12-cup muffin tin with 1 tablespoon of the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Mash the bananas in a large bowl with a fork until mostly smooth.
in the yogurt, eggs, maple syrup, vanilla and the rest of the oil until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the flour, oats, baking soda, baking powder, cinnamon and salt together in a second bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Tip the dry mix into the wet and with a spatula just until no dry flour shows.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Lumps are fine. Stirring until smooth makes muffins tough.Gently the blueberries, if you’re using them.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Spoon the batter into the cups, filling each almost to the top.
Dolly’s tip: Skip licking the spoon. Raw flour and raw egg aren’t safe to eat until they’re baked.20 to 22 minutes, until the tops spring back when you press them and a toothpick in the middle comes out clean.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 21 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Cool them in the tin for 5 minutes, then move them to a plate to cool completely.
Timer: 5 min
Keep them covered in the fridge for up to 4 days, or freeze them for up to 3 months.
Dolly’s tip: Thaw a frozen one overnight in the fridge, or warm it in the microwave for 30 to 40 seconds.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
