Are you ready to indulge in a deliciously healthy treat that will elevate your breakfast game? Look no further than these Greek Yogurt Banana Almond Muffins! Bursting with the natural sweetness of ripe bananas and the creamy richness of Greek yogurt, these muffins are not only scrumptious but also packed with protein and nutrients. Perfect for a quick breakfast on-the-go or a delightful snack, they’re sure to become a family favorite. With just a handful of simple ingredients and a mere 30 minutes of your time, you can whip up a batch of these wholesome muffins that will leave your taste buds singing. Let’s dive into the recipe that promises to make your mornings brighter!
Ingredients
- 1 cup Greek yogurt
- 2 ripe bananas, mashed
- 1/2 cup almond butter
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the mashed ripe bananas, Greek yogurt, almond butter, honey, eggs, and vanilla extract. Whisk thoroughly until all ingredients are well blended and smooth.
- In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense, tough muffins.
- Gently fold in half of the sliced almonds into the batter, reserving the remaining almonds for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the remaining sliced almonds on top of each muffin for added crunch and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for longer storage.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with plenty of brown spots for maximum flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so be gentle!
- Customize Your Muffins: Feel free to add in extras like chocolate chips, dried fruits, or spices like cinnamon for a unique twist on the recipe.
- Use Quality Almond Butter: Opt for a natural almond butter without added sugars or oils for the best flavor and health benefits.
- Check for Doneness: Ovens can vary, so start checking your muffins a minute or two before the suggested baking time to ensure they don't overbake.
- Storage Tips: Store your muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just pop them in the microwave for a quick warm-up!
- Experiment with Toppings: Besides almonds, you can sprinkle on some oats or a drizzle of honey before baking for added texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 9g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
