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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do you need blend all ingredients together expect chocolate chips for them to turn out right?
THat’s correct, Kristin. The blending is what breaks the oats down and allows the muffins to get nice and fluffy.
these are great! How would you add protein powder to these?
I haven’t tried it personally, Bella, so I can’t say for sure, but a few readers have mentioned leaving out the brown sugar and replacing it with protein powder. It should work, although it might change the texture.
Are there nutrition facts for these?
Sorry Kristen, I don’t calculate the nutritional facts and just try to focus on using healthy ingredients. A few readers have plugged the ingredients into calculators, though, and each muffin comes out to about 120 calories.
These are great! I’ve made them twice, once as directed and once subbing flax seed for an egg (we only had one in the house!) I can’t tell the difference. 🙂 Thanks for this recipe as I always seem to have plain greet yogurt about to go out of date as well as plenty of bananas in the freezer!
Made these & I am so happy with them. Just started eating healthy as a New Years resolution & these were amazing. Next time, I’m going to try almonds instead of chocolate chips.
I’m so glad you liked them, Kyra! Almonds sound like an awesome add-in 😀
hi, do u have any suggestion for egg substitute? i really want to make this but my son has egg allergy
Hi Kristy, I haven’t tried it personally, but I’ve had a handful of readers say that they replaced the eggs with chia/flax eggs with no substitute. It’s just 1 Tbsp. of ground flax or chia mixed with 3 Tbsp. water to replace 1 egg. I hope that helps!
Okay – so I had a muffin (maybe 2) for dessert after dinner. They were completely cooled and came out of the paper lining MUCH more easily. I guess we just jumped the gum going for warm muffins 🙂
Glad to hear it, Chandra! Thanks so much for sharing 🙂
Taste = yummy. That could be because I added a wee bit more than 1/2 cup of mini Ghirardelli chips to the batter – than topped each muffin with more 🙂 However, I saw the note saying we might want to spray the muffin liners because there’s no oil. I sprayed them and they still stick like crazy. This may be partly because the muffins aren’t completely cool – but who wouldn’t want to chow down on warm muffins? Certainly my 13 year old son (read: eating machine) wanted to – and did 😉 I would warn again just spraying the pan because I don’t think these muffins would come out 🙁
Also, I evenly split the batter between 12 muffin wells and they were completely full. My muffins did puff up well whereas your muffins in the photos look fairly flat. Other than adding less that 1 T extra chocolate chips, I followed the directions exactly. I was worried I might not have enough batter because my bananas were certainly not too large. Maybe I should have left them in the oven for an extra minute? The tops were set and well browned, and the mini chips made it hard to use the toothpick method because they all came out chocolatey.
Do these freeze well?
They definitely do! I freeze all my muffins with no problem.
I used quick steal cut oats, is that fine?
It should be fine as long as your blender is powerful enough to grind them down into a fine flour! Otherwise they might not absorb the liquid well enough and your muffins won’t come out as fluffy.
I’m going to make these now for my little one… what do you recommend for baking time for mini muffins?
The batter seems to be very runny.
Hi! I made these this morning but with steel cut instead of quick oats. They were phenomenal!!! Im trying hard not to devour all 12 of them. I wanted to try a pumpkin version and was wondering if you had a suggestion on replacing the banana with pumpkin. 1 1/2 cups?
It would probably be closer to 1 cup, Tanya. I’ve actually got a pumpkin version coming out later this week if you want to wait for that 🙂
These are calling my name! And they’re healthy, so that means I can have them for breakfast, right??
Hi,
These looked to so good that i will be trying them out this week. But i have one question!
Is the Greek yoghurt non fat or regular?
I’ve used both types without noticing too much of a difference, Deena, so go ahead and use whichever you prefer or whichever you happen to have on hand.
would the greek yogurt make it taste weird/leave an aftertast
Not at all, Ariel. You can hardly even tell it’s there, and if you’re worried about aftertaste then you can use a vanilla Greek yogurt to make the muffins sweeter.
Thanks a lot for the lovely recipe. I’ve made it twice now and my toddler loves it. First time I followed your instructions exactly and it was great! Second time, I tweaked it a little – blended the oats to a flour before mixing all the ingredients together, and ‘baked’ it in a round baking tin in an air fryer at 180 deg C, for 15-20min and it turned out awesome too! I had to stop myself from finishing my little boy’s breakfast.
I’ve made these muffins so many times. I prefer making these muffins with whole milk Greek yogurt so they taste richer. Thank you so much for the recipe!
These are my new favorite banana muffins!! I love that they taste great, but they’re so healthy. Thanks for sharing!
Do you have the nutritional info for the banana choc chip Greek yogurt muffins?
I don’t calculate the nutritional info for my recipes, Angel, but readers have commented that they come out to around 120 calories or so.
Do you know how many calories are in each muffin? or atleast for the entire batch?
I am doing the fitgirl guide and just want to make sure these can be eaten with my “diet plan”
Thanks!!
I’ve had a few readers calculate them to come out at around 120 calories per muffin.
do you happen to know what containers these would be for the 21 day fix?
Sorry Valerie, but I’m not familiar with the 21 Day Fix.
I LOVE these muffins, I make them every couple weeks with the bananas we never finish. They’re great as is, or are 100 calories a pop without chocolate chips, and still delicious for breakfast! My fiancé likes them, even though they’re “diet” muffins. If you have a nutribullet, these are even quicker and easier! Thank you!
This is taking my distraction eating to an entirely different level! Thank you! ( I think…)
Just made a half batch of these as I didn’t need to make 12 muffins.
Subbed in honey vanilla yoghurt, 2 tbp maple syrup instead of brown sugar, some vanilla extract, cinnamon powder and added pumpkin seeds. Tried them warm from the oven and it tastes like a banana pancake! The pumpkin seeds give it a nice texture contrast too.