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!
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Print
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
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
Made these this morning. Very good!! I will definitely make this recipe again.
These are in the oven right now. One question: I used my kitchen scale and 2 medium bananas were 200 grams. So I went ahead and used 4 bananas, roughly 400g. I’m wondering if that is a typo in your recipe, that it should read 400 grams of bananas.
Thanks for all the great healthy recipes!
Nevermind, my comment doesn’t make sense. I doubled the recipe and my eyes and brain weren’t coordinated.
Hi! This recipe looks great! I’ve tried a couple different things lately with banana and oats but haven’t tried the yogurt! Do you have any idea how they’d turn out with maple syrup or honey instead of the brown sugar?
I substitute honey and maple syrup for each other all the time. Always turns out.
I love banana and chocolate! Since flour has been hard to come by lately, I’ve been looking for a good recipe to use. This recipe is so good! I only had vanilla Greek yogurt on hand, so I used that instead, and omitted the brown sugar. Turned out great. Thanks!
I did the same by using the vanilla greek yogurt. The muffins came out super moist and tasty but they stuck to the paper regardless of the fact that I sprayed them. Just bit sad about the sticking.
Just made this delicious recipe and totally forgot to add the Greek yogurt and it was still DELICIOUS! Can’t wait to make again adding in the correct ingredients! I do WW and one muffin is 3 points on the purple plan, which is awesome!
Is there an alternative for the banana as my sister don’t eat bananas and I’d love for her to be able to make these
I also do WW and purple! Thanks for sharing !
I have probably made these muffins at least FIFTY times so I figured it was time for me to leave a review! I’ve been making them for YEARS and keep them in the freezer (they actually don’t last much past a couple of days otherwise). As soon as I’m out I make more. They are my go to breakfast everyday and my kids love them too. I do not change the recipe at all except for the add-ins (there has been the odd time where I’ve had to substitute an ingredient and they still turn out great). The amount also works perfectly to be doubled in a large food processor. I know others that have been making these muffins for years now too. THEY’RE THE BEST. Oh and last thing, and it says it in the recipe but I’ll reinforce, YOU MUST SPRAY THE LINERS with a spray oil.
I’m so glad that you like them, Alida! Thank you so much for taking the time to leave such a lovely review 🙂
I was thinking of making these into bars instead. What do you think the baking time would be?
Hmm probably around 20-22 minutes. But start checking at around 18 minutes to make sure the top isn’t getting too brown.
Amazing recipe especially during these quarantine days! I LOVE sweet treats and try to bake healthier alternatives to satisfy my sweet tooth. These muffins came out wonderfully (I already at 2 today!). I used 1/4 cup chocolate chips and also added in the following to the batter: 2 teaspoons cocoa powder to add some chocolate flavor, pistachios, coconut flakes, and 1 teaspoon almond extract. I also added a few chocolate chips and brown sugar on top of each muffins so it would bake to golden, crispy ooey gooey chocolaty perfection. I can’t wait to eat this for breakfast tomorrow topped off with a drizzle of nut butter or warm ricotta! 🙂 Thank you!
I’m so glad you like them, Mariam! Thanks so much for taking the time to leave a review and share your modifications 🙂
I make these often. They are easy to make, moist, and delicious!
Hi! I’ve actually had these made by a friend on several occasions and they are a crowd pleaser. I’d like to make them myself but I’m not a regular yogurt keeper as I’m lactose intolerant (though I’ve clearly budged whenever they were offered to me before). Can you recommend a substitute for the cup of yogurt?
Holy. Moly. AH-MAZING! I wasn’t sure how they were going to be texturally or taste-wise, but they are perfect. Light but hearty with a fabulous decadent crumb. The only thing I did different was add a teaspoon of vanilla because I can’t bake without vanilla. Lol
I am also on WW. One of these decadent muffins is 4 points on blue.
Thank you!
Delicious and so easy!
These are so delicious– I have made them multiple times!
This sounds great, I love using oats instead of flour. I’d like to bake this in a loaf pan. How long would I bake it?
Thanks in advance,
Sue
I haven’t tried it myself, Sue, but I would say anywhere from 40-45 minutes. Start checking at 35 to make sure the top isn’t burning or anything.
can you make this without the oats?
Unfortunately not. It would be a completely different recipe.
Love these. This is the second time I’m making them. They are great and filling for a quick breakfast or great as a late night dessert.
Looks amazing! What’s the difference in measurement if I start with already ground oat flour? Seems easier. Thanks!!
It would be 1 1/2 cups of preground oat flour, Sherri. I hope you love them!
Will the oats become really soft or almost disappear? Making these for my baby and need a smooth texture. Or could I sub for whole wheat flour? These muffins look so good and I goona definitely try this. Thank you, Admin
The oats will mostly disappear 🙂 They get ground up in the blender and become smaller, finer pieces that become further softened by all the wet ingredients. I hope you like them!
Yes I Like them
Thank you for post this blog and its look so yummy.
Thanks, it just looks so yummy.
I change it a little, I used non fat non sugar Greek plain yogurt, instead of sugar used stevia (1 bag) and just add 4 no sugar chocolate chips per muffin. I made mini muffins since I’m bariatric and I cannot eat a big portion the mix was enough for two full trays (24 each) ABSOLUTELY DELICIOUS!!!
Will the oats become really soft or almost disappear? Making these for my baby and need a smooth texture. Or could I sub for whole wheat flour? These muffins look so good and I goona definitely try this. Thank you Admin
Unfortunately, flour won’t work for these muffins. But the oats grind down to a flour-like consistency so they totally disappear and become smooth.
These muffins look so good and I goona definitely try this. Thank you, Amanda, for sharing this.
Made these tonight, the only change being that I used brown sugar Swerve (to lower the carb count) in place of regular brown sugar. Tastes great! Will make again! Super simple recipe and a good way to use up ripe bananas. 🙂
I had difficult a time with the batter mixing in my Vitamix. It seemed like it needed more liquid to get things moving. I was even using the tamper to assist. The batter ended up heating up and partially cooking in the Vitamix. Thoughts?
So easy! I added 1/4 tsp salt. I used 1/2 cup milk, 1/2 cup vanilla yogurt, 1/4 cup chocolate chips. I live at 8,300 feet so these baked in 12 minutes.
Perfect one, just like the way i like it. Thanks! 🙂
These muffins are amazing. I am currently making my second batch right now. The perfect way to use up my brown bananas AND they are a great on-the-go breakfast for a grad student. I intend to try your oat and greek yogurt blueberry muffins next! So glad I found your site.
I’m so glad that you like them, Tia! Thanks for letting me know 🙂
These are super good! Used coconut sugar instead of brown, and filled the muffin tins all the way – cooked for 20 minutes. Made in a ninja blender, and used silicone muffin liners (they didn’t stick at all). Will definitely make these again!
I’m so glad you like them!
I am pretty organized which I think makes me a natural planner – however- I am really good at being spontaneous and just going with the flow and not making too many plans in advance…Chocolate chip muffins from Dunkin Donuts will always have a special place in my heart.
Tried these last night and they are excellent. I always remove the shells from my chickpeas before working with them to get the batter a little smoother. If we leave them in the oven another 2 minutes or so, would that help getting them to firm up a little more? Mine were crumbling apart as I’d take a bite.
Hi, i must say the graphic selection is awesome, they look so beautiful that it waters my mouth right away, I will i could taste it.
Look so delicious, I will give it a try on my son’s birthday. Thanks for sharing, hope to see such things in future as well.
I love chocolate banana muffins, and I went looking for a change to my usual recipe. I LOVED yours, I have no complaints! Thank you so much for sharing!