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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WOW!! This is my new favorite go to muffin!!! I only had coconut flavored yogurt and that sure is a great flavor in every bit also. I love the easy……. put in a blender and done. Thank you so much!!
Hi, I didn’t read the instructions about adding to blender so i added whole oatmeal. Let’s see how they aturn out!
A..MAZ..ING!!
wasn’t sure how they would turn out using Greek yoghurt and they are moist, tasty and you can’t have just one. LOL
Thank you Amanda, between these and the oat bars I am excited to try more of your recipes.
The pictures invite me to grab one and eat it! They look amazing!
Delicious! I thought this recipe was perfect, the batter itself isn’t very sweet which I love, but the chocolate chips help to give it more sweetness, which my kids love. I love that it’s made in the blender which makes clean up so easy! The only thing I did differently was use coconut sugar as we try to stay away from refined sugars. I also used parchment paper liners which I highly recommend to prevent any sticking! I give this recipe a 10/10. I especially love how easy it, my kids loved helping! Thanks so much! Definitely a keeper!
Just made these and my partner has already eaten 3 of them. I switched out the sugar for pure maple syrup (3 TBS) and added chia seeds. I find them a little sweet so next time would go easy on the maple. But they’re moist and delicious otherwise! I ground up the oats in my nutribullet then just threw everything into a bowl and hand mixed it.
These turned out well even though my batter got stuck in my bullet blender and spent all day submerged in hot water, cold water, the freezer, the fridge, room temp trying to get it open. I finally got it open and made them at the end of the day with extra chocolate chips, a pinch of salt, cinnamon, and no brown sugar. They’re a little gummy and not fluffy but I find them more satisfying this way. I baked for 19 minutes. Next time I’ll add nuts.
Wonderful muffins. Like another person, I didn’t see your note about spraying the paper liners so, as per your note, they do stick to the paper liners. And, I got 16 good sized muffins rather than 12. My husband and I follow the Weight Watchers program. I was thrilled to find that the muffins (based on 16 muffins) work out to 3 points each. Amazing!
These Banana Oat Greek Yogurt Muffins seems delicious , never tried this one . Thanks for sharing this recipe with us . Will love to try this one .
surprised by how much we liked them as finding some generally “healthy” but tasty sweet options has been difficult. I added 1 tsp of vanilla before reading all the comments. hope to experiment with some other add-ins such as berries and nuts, adding in flax or chia, and finding a substitute for the brown sugar such as honey or maple syrup. this recipe will be added into our rotation and made as written just as often as I plan to change it up!
Absolutely delicious! I was looking for a healthy banana muffin recipe and this did not disappoint. I took a few tips from other readers and added a little salt, olive oil and to make it extra healthy a good helping of ground flax seed and chopped walnuts. So yummy!
I love the muffins! They are a breakfast staple in my house. Very yummy and filling
I made these 3 days ago and they are still fresh and yummy. The only thing I wish I hadn’t done is to use paper baking cups. The muffins stick like crazy to the paper and very difficult to peel off without gauging into the muffin. I did spray the paper as suggested but I guess not enough! Thank you for posting… I will definitely make again, and again! I adjusted my bake time to 20 minutes and kept checking with a toothpick to come out clean. I’m sure the wait time helped too!
I was so looking forward to these. The texture was very chewy and sticky,, not moist. The only thing I changed was I substituted chopped walnuts for the chocolate chips but I did put chocolate chips on top of the muffins. There wasn’t very much flavor at all. Why is it so difficult to find a healthy dessert recipe that actually tastes good?
I added an extra banana, walnuts, blueberries, and cinnamon. This was a great recipe. Keep trying!
Good base recipe! I was dismayed to discover the cooking spray tip after I’d filled the liners.
Next time I will add a couple tbsp of coconut oil as I don’t use cooking spray.
I also added vanilla, cinnamon, nutmeg, pecans, and coconut to go with the chocolate chips.
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These were fab! I added 2 scoops of protein and 2tbs of olive oil to thin out the batter and they were perfect!
Is there a substitute for eggs I can use in this recipe?
Hi ,what a great easy recipe. I altered it a little for a diabetic so omitted sugar was still plenty sweet enough. Added cinnamon and used 1/2 rolled oats and 1/2 oat bran. Was a little denser but still yummy, I also hand mixed it as I hate heaps of dishes 😋
These are fabulous! I make them exactly as recipe says ! Thank you
Ugh! I just baked these and did not see the note about spraying the liners. I hope these don’t turn out completely stuck to the liner. Please consider adding that note into the actual instructions vs notes.
These muffins taste amazing and are so easy to make!!
I just made these for the first time and they seemed to me to need a bit of salt and vanilla to bring out the flavors. Considering replacing the chocolate chips with blueberries next time as well. Also I made them using silicone muffin molds and didn’t need to spray the insides at all — lower fat and no sticking!
I just made these and it was super easy and they are delicious! However, I forgot to spray the paper liners and found out that is a very necessary step! Also, I substituted coconut sugar for the brown sugar to make them even healthier. I also took a note from one of the other people who made a comment and used my Nutra Bullet to grind the oats since I don’t have a food processor. It worked perfectly. I will absolutely make these again. Thanks for the recipe!
Do these need to be stored in fridge ?
Can I make these muffins in a mini muffin pan? My granddaughter would love them!
I just made these and they turned out pretty soggy. I’m wondering what I could do to avoid this? I baked them for 22 minutes and the tips started browning so I removed them. I side very very moist.
Edit to add: I was impatient and didn’t let them coool for the 10 minutes! That fixed the sogginess. Sorry I didn’t read more carefully!
I did let them cool and mine were still soggy inside. The outside also smell very eggy sort of like quiches. I blended everything in my vitamix so I’m not sure why this happened. I added one tbsp of flax meal but that shouldn’t be enough to make a huge difference?
My whole family loves these (2 little girls) ! I grind the oatmeal in my nutribullet instead of putting it all in a blender, and then hand mix all the ingredients and comes out great! Also I’ve used half low sugar vanilla Greek yogurt and half sour cream and also came out great! Thanks! So yummy!
I have yet to make them but is it possible to use low fat Greek yogurt. It’s all I have right now and I want it use it?
Yes that should be fine.
Didn’t have bananas, so I tested my luck with medjool dates, and they still turned out great! But probably sweeter than intended.
Will definitely make these again
Hi! Oh my gosh these muffins are amazing, so easy to make and definitely my go to. I am obsessed, and can’t stop making them! Thank you so much! I literally have it memorized. I’ve switched a few things up for mine and it’s turned out well! I use plain coconut yogurt instead of the greek, and use 3 tablespoons of maple syrup to sweeten. I also throw in some flax and hemp hearts and replace the chocolate chips with rinsed frozen rasberries and blackberries, They have transformed into my go to breakfast muffin, thanks so much for this amazing recipe! 🙂 Love it
I’ve made them twice so far and they are delicious! I followed the recipe exactly and would not change a thing! Thank you for this great recipe.
I love them with the chocolate chips but also with just craisins. So yummy!
Made these muffins quite a few times now and they always turn out great! Thank you for the simple and very tasty recipe!
My muffins rose up, they didn’t sink – any idea what I might be doing wrong? Still tasted great but I’m curious!
I’ve made these many times and they are great. Today however I realized I did not have enough yogurt so I topped up with sour cream. I think they came out better this time. So fluffy.
It’s great to know that sour cream works as well. Thanks for taking the time to share that, Cathy!
I love this recipe. What is the best way to store them? I’ve had mine for 4 days and had to throw out 2 this morning for growing mold.
@Lola you can freeze the muffins on the day you bake them in baking/wax paper. I have done so successfully several times! Then when you want to eat then, just heat them in the microwave for a couple of minutes till defrosted! Love this recipe!
Super easy to make. I usually have ground oatmeal on hand so I didn’t need the blender. These muffins taste great. That is saying something since I detest yoghurt but you have to think of the kids health.😀
I LOVE this recipe! I’ve made it at least a dozen times! I saw in another similar recipe of yours (the favorite pumpkin ones), that you use maple syrup instead of brown sugar. I was wondering if I could do the same thing here? And if so, how much maple syrup would I use to replace the brown sugar?
I apologize, I just realized the similar pumpkin recipe was actually on a different blog. I would still like to know if you can replace the brown sugar with maple syrup, though!
I’ve never tried it with this recipe in particular, but it should work! I would reduce the amount to 2-3 tablespoons though.
Hi! I’m a big fan of these muffins and I make them all the time but I was wanting to try making them into banana bread. How would I modify the recipe (or do I even need to modify it at all?)
Thanks!
You wouldn’t have to modify the recipe, Brooke. Just the baking time. I would bake it from 45-50 minutes.
These are always so delicious and never seem to last longer than 2 days! 🙂 My husband is a big banana and peanut butter fan! Would peanut butter be ok to add to the recipe?
I’m so glad you like them, Dana! I’m honestly not sure what adding peanut butter would do to the texture of the muffins, but you could just drizzle some over the top.