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
Optional: chocolate chips, honey or maple syrup
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