These mini banana oat greek yogurt muffins make a healthy bite-sized snack that’s PERFECT for kids (or anyone)! Made with NO flour, oil, or refined sugar, these little gluten-free muffins are a delicious and easy breakfast or snack.
I had to do it. I had to minify my banana oat Greek yogurt muffins.
First, because with all the pumpkin and apple shenanigans happening lately, I suddenly found myself with a bunch of overripe bananas that needed to be used up, stat.
Second, because I know a tonne of people love making them as healthy snacks for their kids, and I wanted to make them even more kid-friendly by making them: a) smaller, b) more fun, and c) refined sugar free.
And lastly because… well… I’m a sucker for all things mini, and I was curious to see how my most popular muffin recipe would come out in bite-size form.
But as luck would have it, they turned out really, really tasty, and really, really adorable. In fact, I may have squealed out “omg look how cute they are!!!!” a handful of times after pulling them out of the oven.
They’re just so… poppable.
Maybe a little too poppable, if you catch my drift, but with such an awesome nutritional profile, that’s not even close to being a bad thing. I mean, you could easily pop a huge handful of these guys and come nowhere close to a sugar coma since they get most of their sweetness from ripe bananas. I even went ahead and replaced the brown sugar in the original recipe with a few tablespoons of honey to make them completely refined sugar free.
Well, maybe not completely completely since the chocolate chips technically contain sugar, but you could easily replace them with dried fruit or nuts if you needed to change that. I’m afraid I can’t endorse any decision that involves the exclusion of chocolate, though 😜
So just like the originals, these mini muffins are made in the blender. That makes the whole process super quick and easy and means there’s not a lot of cleanup involved. For best results, I recommend a high-speed blender like this one*, but you could technically get away with using a standard blender as well. Just make sure it’s capable of breaking down the oats really well so that you can enjoy these muffins in all their fluffy glory.
OR! you can skip the whole blending process altogether by replacing the oats with oat flour* and mixing things by hand. If you do choose to go this route, use 1 1/2 cups (160 g) of oat flour instead of 2 cups since oat flour is a lot more compact than oats and doesn’t take up nearly as much volume.
And because I know not everyone has a mini muffin pan* lying around at home, you can obviously bake them in a regular muffin pan too (increase baking time to ~20 mins). Just be warned that the cuteness factor will decrease by about 50%.
I mean… just look at these little guys!!!
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- Preheat your oven to 375°F (190°C) and prepare a mini muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- Add all the ingredients except for the chocolate chips to a high speed blender or food processor and process on high until the oats have fully broken down and the batter is smooth and creamy, about 2 minutes. Stir in the chocolate chips by hand, reserving a few tablespoons to sprinkle on top.
- Pour the batter into the prepared muffin cavities, filling each one until it is about 3/4 full. Sprinkle the remaining chocolate chips on top.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
Keywords: banana muffins, breakfast, flourless muffins, gluten-free muffins, Greek yogurt muffins, healthy banana muffins, healthy muffins, mini muffins, oatmeal muffins, recipe, snack
Looking for more healthy banana oat recipes? Try one of these!
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