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Banana Oat Greek Yogurt Muffin Breakfast Bake

  • Author: Amanda @ Running with Spoons
  • Total Time: 25 mins
  • Yield: 1 serving 1x


  • 1/4 cup (55 g) plain Greek yogurt*
  • 1/2 medium, ripe banana (50 g or 1/4 cup mashed)
  • 1/2 cup (40 g) rolled oats
  • 1 Tbsp (12 g) coconut palm sugar**
  • 1 large egg white
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 Tbsp (10 g) chocolate chips or chunks


  1. Preheat your oven to 350°F (176°C) and lightly grease an individual sized (~16oz./500 ml) ramekin or oven-safe dish with cooking spray or oil. Set aside.
  2. Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats have broken down and the batter is smooth and creamy, about 1 minute.
  3. Transfer the dough to your greased ramekin and fold in the chocolate chips, saving a few to sprinkle on the top. Bake for 20-25 minutes, until the centre has set and the bake has reached your desired consistency. Remove from oven, top with desired toppings, and enjoy!


* you can also sub this out for flavoured Greek yogurt or even regular yogurt. ** you can sub this with regular brown sugar or replace it with maple syrup or honey to keep it refined-sugar-free.

  • Prep Time: 5 mins
  • Cook Time: 20 mins

Keywords: banana, banana muffin, breakfast, flourless muffin, gluten-free muffin, Greek yogurt, healthy, muffin, oatmeal muffin, oats, recipe, snack