Whole Wheat Banana Muffins With Greek Yogurt
Are you looking for a healthy and delicious breakfast option? Look no further than whole wheat banana muffins with Greek yogurt! These muffins are packed with flavor and nutrition, making them a perfect way to start your day. In this article, we will explore the benefits of whole wheat and Greek yogurt, as well as provide a step-by-step recipe for making these tasty muffins.
The Benefits of Whole Wheat
Whole wheat is a great source of fiber, which is important for maintaining digestive health. It also contains more nutrients than refined wheat, including B vitamins, iron, and zinc. Whole wheat can help regulate blood sugar levels, which is especially important for people with diabetes. It has also been linked to a lower risk of heart disease and certain types of cancer.
When baking with whole wheat flour, it is important to note that it has a denser texture than refined flour. This can result in baked goods that are dry or heavy. To combat this, it is important to use ingredients that add moisture, such as bananas and Greek yogurt!
The Benefits of Greek Yogurt
Greek yogurt is a great source of protein, which is important for building and repairing muscle tissue. It also contains probiotics, which are beneficial bacteria that can improve gut health. Greek yogurt is lower in sugar and carbohydrates than regular yogurt, making it a great option for people looking to control their blood sugar levels.
When baking with Greek yogurt, it can be used as a substitute for oil or butter. This reduces the fat content of the baked goods, making them healthier overall.
Whole Wheat Banana Muffins With Greek Yogurt Recipe
Now that we have explored the benefits of whole wheat and Greek yogurt, let's get to the recipe! Below is a step-by-step guide to making whole wheat banana muffins with Greek yogurt:
Ingredients:
- 2 cups of whole wheat flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 4 ripe bananas, mashed
- 1/2 cup of Greek yogurt
- 1/4 cup of honey
- 1/4 cup of coconut oil, melted
- 2 eggs, beaten
- 1 teaspoon of vanilla extract
Instructions:
- Preheat the oven to 350°F and prepare a muffin tin with liners or spray.
- In a large bowl, combine the whole wheat flour, baking soda, and salt.
- In a separate bowl, mix together the mashed bananas, Greek yogurt, honey, coconut oil, beaten eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Scoop the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These muffins are best served warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They can also be frozen for up to 3 months.
Conclusion
Whole wheat banana muffins with Greek yogurt are a delicious and nutritious way to start your day. With the benefits of whole wheat and Greek yogurt combined, these muffins are a great option for people looking to improve their overall health. Give this recipe a try and enjoy a tasty breakfast that will keep you full and energized!