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One Bowl Chocolate Chip Banana Oat Muffins

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4.8 from 4 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 30 mins
  • Yield: 12 muffins 1x


  • 2 large eggs
  • 1/2 cup (115 g) plain 2% Greek yogurt*
  • 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
  • 1/2 cup (100 g) coconut palm sugar**
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup (60 g) quick oats
  • 1 cup + 2 Tbsp (135 g) whole wheat pastry flour***
  • 1/2 cup (80 g) chocolate chips


  1. Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
  2. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking powder, baking soda, and oats, mixing until smooth.
  3. Spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips, reserving some to sprinkle on top.
  4. Divide the batter evenly among the 12 muffin cups, filling almost to the top. Sprinkle on more chocolate chips, if desired.
  5. Bake for 20 – 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.


* Regular yogurt works fine too, just try to avoid adding too much of the liquid that settles on top. ** You can also use brown sugar. *** You can also use all-purpose flour or a mix of AP and whole wheat. I would probably go 1/2 cup + 1 Tbsp AP and 1/2 cup +1 Tbsp whole wheat.

  • Prep Time: 10 mins
  • Cook Time: 20 mins