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Mini Banana Oat Greek Yogurt Muffins

  • Author: Amanda @ Running with Spoons
  • Total Time: 15 mins
  • Yield: 32 mini muffins 1x


  • 2 medium-size ripe bananas (200 g or 1 cup)
  • 1 cup (225 g) plain Greek yogurt
  • 2 large eggs
  • 2 cups (160 g) rolled oats (GF if needed)
  • 23 tbsp (4060 g) honey
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (85 g) mini chocolate chips


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Prep Time: 5 mins
  • Cook Time: 10 mins

Keywords: banana muffins, breakfast, flourless muffins, gluten-free muffins, Greek yogurt muffins, healthy banana muffins, healthy muffins, mini muffins, oatmeal muffins, recipe, snack