Banana Pumpkin Muffins
This post was created in partnership with Dannon Light & Fit. I have been compensated for my time commitment. However, my opinions are entirely my own and I have not been paid to publish positive comments.
As with many things, I’m a creature of habit. When it comes to my week day breakfast, I pretty much always default to Greek yogurt with high fiber cereal and fruit. It’s a nutrient-dense breakfast that’s packed with protein and fiber to help me feel full (plus, the 2015-2020 Dietary Guidelines actually recommend increasing intake of nutrient-dense foods, like yogurt!).
I like a breakfast that’s portable (AKA I can eat it at my desk) and sweet (because starting the day off on a sweet note is obviously the best way to start the day). One of my favorites is Light & Fit Original Greek Nonfat Yogurt – each 5.3 ounce cup comes in amazing flavors, and contains 80 calories and an entire 12 grams of protein.
All that said, my breakfast preferences start to waver a little in the winter. While I still love Greek yogurt for its taste, high protein content and portability, I also start to look to warmer and more comforting foods when it gets cold outside. So, I decided to try something new: instead of a cold Greek yogurt with high fiber cereal, what if I could a create a Greek yogurt-based, high fiber baked good instead? This baked good would have everything I like about my usual breakfast – plenty of good nutrition, a sweet taste, and be portable to take to the office – but also, would be a bit more warming and comforting for the colder months.
From there, these Banana Pumpkin Muffins were born. A generous two muffin serving is packed with protein from the Light & Fit Original Greek yogurt, fiber from the bananas, pumpkin and whole wheat flour, and most importantly, tastes SO good. I used the Light & Fit Toasted Coconut Vanilla flavor to bring out the flavors of the banana and pumpkin, but any flavor can be used – Vanilla, Banana Cream or Pumpkin Pie would all work well, depending on which flavor you want to highlight.
I love that this breakfast is arguably even easier than my other breakfast; once it’s baked, I can simply grab and go, or store in the freezer to grab as needed. They’re like a hybrid between banana bread and pumpkin pie in non-overly-sweet, muffin form – if you like either of those, you absolutely must try these.
Banana Pumpkin Muffins
Yield: 12 muffins
2 very ripe bananas (the riper the bananas, the sweeter the muffins will be)
2 - 5.3-ounce cups Light & Fit Toasted Coconut Vanilla Original Greek Nonfat Yogurt
½ cup pumpkin puree
1 teaspoon vanilla
1 ¾ cup whole wheat flour
½ tsp salt
1 tsp baking soda
1 tsp pumpkin pie spice
Optional: chocolate chips, honey or maple syrup
Preheat oven to 325 F. Line a muffin tin with muffin liners.
In a large bowl, mash bananas using a fork. Add Greek yogurt, pumpkin puree, vanilla and eggs and mix well until combined. If adding honey or maple syrup, add a little here.
In a separate bowl, mix flour, salt, baking soda and pumpkin pie spice.
Fold dry ingredients into wet ingredients until smooth, being careful not to overmix. If adding chocolate chips, fold them in here.
Bake for about 35-45 minutes, until a toothpick inserted into the center comes out clean. Let muffins cool and enjoy.
For more delicious meal and snack ideas with Dannon Light & Fit Original Greek Nonfat Yogurt, follow @Lightandfit on Instagram and use the hashtag #LightandFitRD #LightandFit.