Made with no flour or oil, these Banana Oat Greek Yogurt Muffins make for a deliciously healthy breakfast or snack!
I used to be a meticulous planner. Lists. Schedules. Spreadsheets. Flow charts… The whole nine yards. Planning was my security blanket and helped keep the control freak in me from causing too much of a fuss. But no matter how carefully I planned things out, time and time again I realized that life takes one look at your carefully made plans and pretty much laughs in your face. Things have a way of happening whether you want them to or not.
Case in point… I was hoping to visit Jo this past weekend to cheer her on while she ran the Banff marathon — that was the plan. Needless to say, I wasn’t in Banff this past weekend. The how or why isn’t all that important or interesting (*cough*rescheduled.appointments*cough*) — what matters is that it’s good to remember to be flexible and learn to make the most of things even if they don’t go your way… which is why I used the extra time at home to make muffins…
Oh, and while we’re on the topic of broken plans and muffins, I’m totally blaming these guys for the fact that I didn’t manage to get my body image post up yesterday like I planned — they took up all my spare time. Or not.
What really happened is that I sat down to write it on a few occasions, but the words just wouldn’t come. I probably could have forced something out, but it’s a topic that’s near and dear to my heart, so I wanted to make sure I said everything I wanted to say. It’s coming. I want to say tomorrow, but again… I don’t want to make and break plans. Instead, I want to talk about these muffins…
They’re Banana Oat Greek Yogurt Muffins, and if that combo sounds familiar, it’s because I based them off a banana oat Greek yogurt pancake recipe that I posted a while back and that you guys really seemed to enjoy. The combo is definitely a keeper, though… It’s also not almond butter, oats, and honey, making this the second recipe in a row that I made without turning to my favourite combo ever, so I hope you’re proud of me. I also hope you’re hungry [and in the mood for muffins]…
So let’s talk deets. These muffins aren’t your average muffins… mostly because they’re made without flour or oil. Instead, they have oats to give them shape, and yogurt to keep them moist. This results in a muffin that’s a little on the denser side, yet is still incredibly soft and pillowy (see above). Also… there’s chocolate… a healthy amount of it. This is necessary to balance out the fact that the actual muffin itself is incredibly healthy — like “healthy enough to eat for breakfast” healthy. I suppose you could go ahead and replace the chocolate with something like blueberries or walnuts, but this girl needs her cocoa fix or things start to get ugly. Either way, these guys are keepers.
Happy eating!
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Banana Oat Greek Yogurt Muffins
- Total Time: 20 mins
- Yield: 12 muffins 1x
Ingredients
- 1 cup (225 g) plain Greek yogurt
- 2 medium ripe bananas (200 g or 1 cup mashed)
- 2 large eggs
- 2 cups (160 g) rolled oats (old fashioned or quick)
- 1/4 cup (50 g) brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (85 g) chocolate chips, mini or regular
Instructions
- Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
- Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
- Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.
- Prep Time: 5 mins
- Cook Time: 15 mins
Looking for more Greek yogurt muffin recipes? Try one of these!
Double Chocolate Greek Yogurt Muffins
Apple Oat Greek Yogurt Muffins
Blueberry Oat Greek Yogurt Muffins
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These are so, so good! I love the chewier texture that the oats give and the little tang from the yogurt. I made a recipe on Monday and I have some quite ripe bananas left to use, so I’m going to mix up a batch of these tonight and freeze them for easy morning breakfasts.
I actually used a few dates in place of the sugar and then added some stevia. Thanks so much for the lovely recipe!
My kids and I just made these and they are SO yummy! Thank you for a healthier treat!
These are delicious! Thanks for sharing! I added a tsp of vanilla, but followed the recipe other than that. Kids gobbled them up too! So easy too.
Yep, these muffins rock! I’ve made this recipe 20+ times and it always comes out perfect. These muffins freeze well and the entire family love them. My favorite muffin recipe of all your muffin recipes!
In case anyone was wondering, I made these (weighing the ingredients) in a mini muffin tin and came out with 36. They worked well and rose nicely!
Hello friends, its great article on the topic of teachingand fully explained, keep it up all the time.
Hey there! I just found your recipe (thanks, Pinterest) and the muffins came out really well. Thanks for a truly healthy recipe for muffins. 🙂
I’m so glad you liked them, Jill! Thanks for taking the time to let me know 🙂
Hi I’m looking for a healthy banana recipe for my 1 year old and am really happy to find this. I don’t have a food processer. Do you think I can grind the rolled oats into oat flour in a blender and mix/fold the rest of the wet ingredients into the dry ingredients to achieve the same results? I’m thinking to leave out the choco chips though since it’s for my toddler.
I just made these today and also don’t have a food processor. I used an immersion blender instead and they turned out great!
I just found this recipe yesterday and today I made them! I already love this recipe. Super simple to where my kids can put it together without me ripping my hair out haha . They are in the oven as we speak and they are smelling delicious and looking beautiful! I added some crushed pecans on mine and sprinkled mini chocolate chips on the tops of some. Silly question, do I store them in an airtight container in fridge or on counter? I would like to share some with friends a few days from now. Would love them to still keep
Hello, Amanda. A friend just posted your delicious recipe on Facebook, so I gratefully clicked over to read and enjoy (though I will enjoy it more once I make the muffins!). I love the title of your blog; so creative and catchy, too. I hope to sneak a few more peaks at some more of your muffin recipes, and perhaps some others. I haven’t rated it yet, but it sure looks like a 4.5 or a 5! Great work. 🙂
Oh, and just one more thing. I’m happy to find another fellow Canadian blogger friend. I am a Canadian (but from the other direction, southern Ontario in the Niagara region, where most of my family still resides), although I enjoy living with my American husband and sons in Massachusetts. Needless to say, we do a lot of driving on vacation. Glad to find your site and see how you’re using your own personal experiences and growth to help and encourage others. Keep up the good work. 🙂
Thank you so much for your kind words, K Ann! It’s definitely awesome to be able to come across more Canadians, and I hope you do enjoy the muffins 🙂
Could I turn this into a “lactation muffin” by adding some brewers yeast and flax meal? What kind of addition would I have to make liquid wise to make sure it’s not too dry or dense if that was possible to add those things in?
How do you get the nice brown color on top? Mine never look quite as nice – but they taste delicious! I make them again and again.
It might just depend on your oven, Katherine. I’m glad you like them!
I love these muffins and make them all of the time. They are the perfect, easy, high protein, tasty muffins I had been searching for. I usually triple the recipe and freeze the extras. They reheat beautifully. But I didn’t have plain yogurt the first time I made them, so I used the vanilla yogurt I had on hand and then just omitted the brown sugar. They came out great!
Also, in case anyone is wondering, you can substitute pumpkin for the banana. I tried that last time I made them and they were delicious! I doubled the recipe and used one entire can of pumpkin. I also added in about 1 1/2 tsp of pumpkin pie spice and kept the chocolate chips. They were SO good! Thanks again for one of our all-time favorite muffin recipes and for the inspiration!
I just made these and they were perfect! I love muffins and this is such an easy and delicious way to enjoy food I love! Thanks for the recipe 🙂
I tried this recipe and 400 degrees for 15 mins was too long. I’m sure it’s probably just my old oven so I tried my second tray for 10 mins. I also substituted 1 cup of oats with flour because I ran out of oats. The first tray for 15 mins was on the dark side but they were still soft and moist. The 10 min tray turned out more golden and moist.
Thank you for this wonderful recipe! Since we are sugar free here, I used a stevia/erithrytol blend 1:1 and a tsp of molasses instead of brown sugar, added in 1tsp vanilla and 1tsp cinnamon with great results!! Being gluten free and sugar free is not easy, but sometimes I get lucky and find a recipe like yours! They were fantastic!!
I was in spontaneous mode this afternoon when I made this muffin because I had overripe banana. And I thought I had chocochips, but I ran out of it, oh noo.. So I sprinkled dried cranberry and pumpkin seeds, it made the muffin looks beautiful though (and seems healthy 😀 ), but in some muffin I put hershey chocolate as an element of surprise, haha.. in my place it’s not really common to have brown sugar, instead I use palm sugar, and it’s still taste good (and lower GI i guess). Thanks for the recipe! it’s an easy and great one
I’m so glad you like them, Natasha! And cranberries and pumpkin seeds sound like great subs – perfect for this time of the year too!
My question is? can you substitute something else for the eggs and dairy? we recently found out our daughter is highly allergic to both dairy and eggs! trying to find something she can eat in the mornings before school is a tough one!
I don’t think it would work in this recipe, unfortunately. I do have a lot of vegan recipes that don’t have any eggs or dairy, though! – http://www.runningwithspoons.com/vegan/ There are some bars and muffins in there that would be perfect for breakfast.
Made them and they are delicious
What is the breakdown? How many protein how many fruit fats…for 1 muffin?
A link to the nutrition facts is right under the recipe – http://www.runningwithspoons.com/nutrition/banana-oat-greek-yogurt-muffin-nutrition-facts/
Slight variation to recipe. Used Splenda brown sugar blend and substituted blueberries for chocolate and added walnuts. Came out great. Son said these were the best muffins he has ever had.
I am new to the 21 day fix diet… I really want to try this recipe but can you tell me what is the container break down for this recipe? THANKS!
Sorry Diane, I’m not familiar with the 21 day fix diet so I’m not sure!