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!!!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Mini Banana Oat Greek Yogurt Muffins
- Total Time: 15 mins
- Yield: 32 mini muffins 1x
Ingredients
- 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)
- 2 – 3 tbsp (40 –60 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
Instructions
- 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.
- Prep Time: 5 mins
- Cook Time: 10 mins
Looking for more healthy banana oat recipes? Try one of these!
One Bowl Greek Yogurt Banana Oat Bread
Chocolate Banana Oatmeal Smoothie Bowl
Banana Oat Greek Yogurt Pancakes
One Bowl Chocolate Chip Banana Oat Muffins
Banana Oat Baked French Toast
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
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Hi! Can I replace the oats with ground super smooth oats? If yes, then any idea what amount I should include please? I won’t be using a blender. Is it a problem? Thank you!
I made these mini muffins and although they are good, they are just a bit ” gummy” in the center
I even baked them for a few extra minutes
Store in air tight container on the counter or in the fridge? Thinking of making these for a Saturday track meet, would love to do them early…
I’m so excited to make these. Do you use full fat Greek yogurt? Just curious if the nutritional information contemplates full fat or nonfat.
I use 2% and calculate the nutritional info with that. I hope you like them!
I have every ingredient at home besides the mini muffin pan :'( I don’t even have a regular muffin pan. Do you think I could make it into chewy cookies? I hope I can! Please let me know ! Thanks
I love these mini muffins! They make a great portable breakfast or snack! Perfect for busy fall schedules!
These are soft, tender and…..insert choice content here.
Mini mini for lyfe.
Squish, squish.
Omg these are so cute. I feel like I would eat all of them in one sitting 🙂
I love the minis in the bowl – so cute! Plus the blender factor just makes it so convenient. I bet these are perfect for school snacks and love that they’re nut free 🙂
I actually knew I wanted to take a pic in a bowl even before I made them. I don’t get to use that bowl often enough.
I didn’t know until now but these are exactly what I’ve always wanted!! I love banana in any sort of baked good and with greek yoghurt it is sure to be deliciously moist and wonderful, thanks for the recipe, can’t wait to try it out!!
Josie
JosieVictoriaa
These look tasty!!!! I’ll have to try them this weekend!
I hope you like them, Kim!
Thanks, Josie! I hope you like them!
They totally are adorable!! These would be one of those super easy snacks to pack for kiddos too. Great idea Amanda!
YAYYYYYY! You did the unthinkable and improved one of your recipes even more!!! Yay for “minifying” your banana oat Greek yogurt muffins AND making them refined sugar free! Amanda, these are not only kid-friendly, but a true delight to adults like moi 🙂
Happy Wednesday! <3
I honestly think I get an even bigger kick out of them than the kids do 😛 Thank you, Shashi!
yay for mini foods! They really are awesome 🙂
Things in miniature form really are so much better. I mean look at me. 🙂
You are deceptively miniature.
I love mini baked goods! I always want a little bit of something- muffin, brownie, etc., but I don’t necessarily want the whole thing. Plus, there’s the cute factor!
Yessssss! I’d totally consider putting different add-ins in these so I can have… like… chocolate, blueberry, etc. muffins in the same batch and just make a handful out of each variation.
Oh man these muffins should prooooobably happen today considering I have 2 ripe bananas sitting on my kitchen counter as we speak. Plusssss they’re kind of adorable!
Mini makes everything better 😀
They do look good and thank you for sharing. I’ve told you a dozen times but any baked goods with Greek Yogurt are one of my favorites!
It’s one of my favourites things too! Probably right after chocolate 😉