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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I made these, and I’m not ashamed to admit that I ate 3 in one night. These are just amazing.
Hi everyone! I made these yesterday! Pretty good! My hubby said “not bad” but he is used to me baking with butter. Trying to find healthier recipes and this is a winner. Mine took 15-16 minutes.
I made these muffins yesterday and they blew me away. It’s true they’re different from regular muffins, but I find the texture to be equally satisfying at least–there’s a distinctive, chewy sort of bite on the top, and the insides are extra-moist. I only really notice they’re healthy after they’re gone, when I don’t have a sugary aftertaste in my mouth or feel weighed down by what I just ate. My toddler loves them, too, and I plan to try a bunch of variations in the next few weeks for on-the-go breakfasts and snacks. This time I added a teaspoon of salt and a splash of vanilla, and next I’m looking forward to enjoying them 100% guilt-free with frozen blueberries instead of chocolate chips. Thank you so much for posting this!
These look yummy! If the bananas are ripe enough, how do you think it would taste without the brown sugar? Working on eliminating as much added sugar as possible
I imagine they would taste alright, Kara, but definitely less sweet. You could always try subbing out the sugar for a few tablespoons of honey or maple syrup — that way you could stay away from refined sugars.
I’m waiting for these to cool right now! It’s hard to be patient, they smell so good. my favorite muffin add-in is a mix of dark chocolate chips/chunks (70% cacao) with semi-sweet chocolate chips. I like the contrast 🙂
Do you think I could use vanilla greek yogurt instead of plain greek yogurt? These look great!
Absolutely! They’d taste great with vanilla yogurt 🙂
Hi i made this recipe twice and its fantastic
just a q though the last batch i made seemed to go acidic/sour within 3/4 days – how should one store these? in the fridge?
its warm in South Africa so i think the heat may be causing the muffins to go off.
Thanks
Hi Lubna! If it’s extremely warm, then you’ll definitely want to store these in a sealed container in the fridge. You could even wrap them individually and freeze them, then take one out and defrost it whenever you want to eat it.
Just made these today and they were great! I’m so glad to have found a quick and easy snack for either those times I need something on the go or when I need a chocolate fix!
I tried these today, and they were very heavy, did not rise. Will not make them again
These were delicious! I used plain yogurt, added a ripe pear (my bananas weren’t very spotted yet), and used 6 dates instead of brown sugar. The texture and taste were perfect.
Can you use bananas that have been frozen? Will the muffins still have the same consistency? These look great and I’m excited to try them!
You can definitely use frozen bananas! I haven’t done it with these muffins, but I do it pretty regularly with banana bread and it always turns out fine 🙂
Just baked me a batch n man o man are they delicious!!! I switched out the chocolate chips for carob and hey turned out bomb.. Just had two with my morning coffee had to put the rest away, hard to eat just one. Thanks so much for sharing…
I’m glad you liked them, Bonzee! Thanks so much for letting me know 🙂
I don’t know how old this recipe is, but it is fantastic. I had spotty bananas (as usual) and thought I shouldn’t really be making my 2-stickS-of-butter banana-bread-recipe again so googled “healthy banana muffins” and these popped up. I usually don’t like chocolate chips in what I’m baking unless it’s cookies or brownies, but I put them in here ’cause I had them and not nuts. YUM~ I added 1 tsp pure vanilla extract, 1/2 tsp cinnamon and about 3/4 c toasted whole flaxseed. It tastes like the best oatmeal ever. The muffin liners REALLY stick so I’d spray them next time, and i’d recommend the mini chocolate chips over the regular size; i used the regular size and am shoving these muffins in my face 3 at a time (so much for healthy!) I used full-fat greek yogurt and will try low fat next time. Thanks, awesome!!!
Great recipe..i just baked it and it has the perfect texture!! I have one question though..how many calories do you think this recipe has??
1 muffin has about 120 calories.
These muffins were fantastic! I made them last night and this morning they are all gone. My pickey kids even ate them, ages 5, 4 and 2. Thanks for the great recipe. Yummy!!
I’m glad you and your little ones enjoyed them, Brenda! Thanks so much for letting me know 🙂
These are in the oven now! thanks for the great idea – i needed a way to use up one too many frozen bananas 🙂
I just made these and they were do delicious. I only had one problem. I did put oil on the liner sheet and they were still stuck to it. Any other suggestions so they wouldn’t be stuck to the sheet?
Other then that it is amazing! I already Ade 4 of them!
Lola
The muffin liners I used were made from parchment paper and I didn’t have any problem with sticking, so other than oil, finding some of those is really the only other suggestion I can think of.
So sorry that mine didn’t turn out right. They look good but the consistency isn’t right. 🙁
Made these this morning and they are delicious! Thanks for the recipe
I’m glad you liked them, Michelle! Thanks so much for taking the time to let me know 🙂
I made a mini mistake and completely forgot to put the ingredients in a food processor. I just threw everything in my stand mixer and then baked. They are definetly more like oatmeal bars instead of muffins but still delicous. I’m excited to try them again the right way!
Tried them today, they sure taste well. But they don’t look as perfect as how you made them! So happy i have a healthy alternative to satisfy my sweet tooth cravings! Thanks for sharing this!
I baked these muffins last night. They are the best ( I guess the healthiest) ones I have ever done. Thank you for sharing the recipe!
Hi Amanda… would using 2 cups of oat flour work?
Thanks! Can’t wait to make these 🙂
That would be fine, Ali! The oats actually end up as flour anyway since everything gets blended up 🙂
2 cups oats would make how much oat flour, any idea?
Probably around 1 3/4.
Hello! I made this today and its super delicious! I ended up dumping one instead of half cup of choc chips though heheh. Thanks for the recipe =D
I just made these this morning and I am really excited to have found this recipe. It is the best in regards to tast and texture of all the healthy muffins I have tried. My changes were: used vanilla greek yogurt, added 1/2 tsp cinnamon, subbed 2 tablespoons honey for the sugar. For the oats, I used 1/2 quick cooking oats, which I did not blend, and 1/2 old fashioned, which I did blend. I like the oat texture so this was a perfect happy medium. I split the batter and made 1/2 with cranberries and 1/2 with cinnamon chips. To my surprise I preferred the cranberries. My only near disaster was that I don’t have a blender, just a magic bullet. The part of the batter with the baking soda and powder mixed in kind of exploded when I took the lid off. Guess I will have to use my food processor next time. Thanks for the healthy breakfast!
I made these with 1 tbsp chia/flaxseed meal mixed with 3 tbsp water to replace the egg, and I topped each one with a teaspoon of home-made pumpkin glaze instead of using chocolate chips – the muffins came out delicious!!!!!!! I am making them again tonight using some dark chocolate chips, yum!
I’m glad you liked them, Monika! And thanks for letting me know that chia works as an egg replacement in these 🙂
How did you make the pumpkin glaze? That sounds wonderful!
I’m planning on subbing with flaxseed as well!
I found this recipe to be very strange. I tried it out and it was almost like a souffle. I really taste the eggs and even though I had them in for 20 minutes, they were very gooey in the middle. They still taste good, but not really like a muffin.
I made a batch a few days ago and behold, all the muffins were gone within two days! Finally healthy yummy muffins that my kids will actually eat! I omitted the sugar though and just added two teaspoons of xylitol. Also added a tablespoon of flax meal. Just made another batch and the kids are already digging in.
I’ve made about 6 batches of these in the past month. I use 1-2 tablespoons of raw honey in place of the brown sugar. My kids love them. I’m going to try substituting pumpkin puree for bananas.