Made with no flour or oil, these Banana Oat Greek Yogurt Muffins make for a deliciously healthy breakfast or snack!
I used to be a meticulous planner. Lists. Schedules. Spreadsheets. Flow charts… The whole nine yards. Planning was my security blanket and helped keep the control freak in me from causing too much of a fuss. But no matter how carefully I planned things out, time and time again I realized that life takes one look at your carefully made plans and pretty much laughs in your face. Things have a way of happening whether you want them to or not.
Case in point… I was hoping to visit Jo this past weekend to cheer her on while she ran the Banff marathon — that was the plan. Needless to say, I wasn’t in Banff this past weekend. The how or why isn’t all that important or interesting (*cough*rescheduled.appointments*cough*) — what matters is that it’s good to remember to be flexible and learn to make the most of things even if they don’t go your way… which is why I used the extra time at home to make muffins…
Oh, and while we’re on the topic of broken plans and muffins, I’m totally blaming these guys for the fact that I didn’t manage to get my body image post up yesterday like I planned — they took up all my spare time. Or not.
What really happened is that I sat down to write it on a few occasions, but the words just wouldn’t come. I probably could have forced something out, but it’s a topic that’s near and dear to my heart, so I wanted to make sure I said everything I wanted to say. It’s coming. I want to say tomorrow, but again… I don’t want to make and break plans. Instead, I want to talk about these muffins…
They’re Banana Oat Greek Yogurt Muffins, and if that combo sounds familiar, it’s because I based them off a banana oat Greek yogurt pancake recipe that I posted a while back and that you guys really seemed to enjoy. The combo is definitely a keeper, though… It’s also not almond butter, oats, and honey, making this the second recipe in a row that I made without turning to my favourite combo ever, so I hope you’re proud of me. I also hope you’re hungry [and in the mood for muffins]…
So let’s talk deets. These muffins aren’t your average muffins… mostly because they’re made without flour or oil. Instead, they have oats to give them shape, and yogurt to keep them moist. This results in a muffin that’s a little on the denser side, yet is still incredibly soft and pillowy (see above). Also… there’s chocolate… a healthy amount of it. This is necessary to balance out the fact that the actual muffin itself is incredibly healthy — like “healthy enough to eat for breakfast” healthy. I suppose you could go ahead and replace the chocolate with something like blueberries or walnuts, but this girl needs her cocoa fix or things start to get ugly. Either way, these guys are keepers.
Happy eating!
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Banana Oat Greek Yogurt Muffins
- Total Time: 20 mins
- Yield: 12 muffins 1x
Ingredients
- 1 cup (225 g) plain Greek yogurt
- 2 medium ripe bananas (200 g or 1 cup mashed)
- 2 large eggs
- 2 cups (160 g) rolled oats (old fashioned or quick)
- 1/4 cup (50 g) brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (85 g) chocolate chips, mini or regular
Instructions
- Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
- Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
- Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.
- Prep Time: 5 mins
- Cook Time: 15 mins
Looking for more Greek yogurt muffin recipes? Try one of these!
Double Chocolate Greek Yogurt Muffins
Apple Oat Greek Yogurt Muffins
Blueberry Oat Greek Yogurt Muffins
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These were very easy to make and very delicious. They stayed fresh and moist for quite a few days. Thanks for great recipe without flour or oil.
I made these last night for my kids and they were delicious! I will definitely be making these again. Thank you!
These are the best healthy muffins. I love this recipe. I don’t add any sugar – just a teaspoon of honey. I put the mixture direct into silicone baking tray with no liners and also I add really chunky dark chocolate chips. I keep them in the freezer and take one out each day for a snack or breakfast.
I had high hopes for these, but they were bland and the texture was clumpy. Would not recommend these.
These were delish and my husband loves them – thanks
I prepare these frequently! My children really enjoy them.
Yummy, thank you for the instructions
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I make these all the time! My kids love them. However one kid has sworn off bananas and now won’t eat these. What can I use as an alternative/substitute for banana? Have you, or anyone reading this, found a suitable substitute?
I use pumpkin!! You will need to sweeten with it. 8 also add pumpkin pie spice.
The recipe is intriguing since it doesn’t use flour or oil, relying on oats and Greek yogurt instead. The addition of chocolate cookie clicker chips must give them a delicious twist.
I make these muffins frequently. I store them in the fridge and then pop them in the air fryer at 325 for 3 minutes in the morning.
I’ve made these muffins a couple times. The kids love them, but for some reason they always come out flat and slightly undercooked. I now bake for 22 minutes, but still the same results? How do o get them to rise and cook more evenly?
Could it be your baking powder is expired? I’ve had that issue in the past. When I made these muffins they barely needed 20 min and puffed up quite nicely.
These are, hands down, the best banana muffins. It’s amazing what Greek yogurt can do!
I appreciate the added protein and that there is no oil or flour. I make them for my kids and I like knowing they have a hearty, healthy breakfast before school (and they love them because they are TASTY!).
Have you ever tried using Siggi’s skyr instead of Greek yogurt? Curious if it would be the same flavor/texture.
Looks good I am about to print it out and try it soon. I’d like to use maple syrup or honey instead of the brown sugar but the rest was spot on the ingredients I wanted to put in a muffin- just didn’t know how to do measurements. Thanks!
Yummy, thank you for the instructions.
Seriously the best banana muffin recipe out there AND healthy! Every time I make these they’re gone in like two days and it’s just me husband and our baby. I gave only 2-3 away and we gobble up the rest. My baby loooooioves it! I even forgot to add choc chips once and they’re still so delicious AND they stay soft!!!
I have made these muffins so many times since finding recipe. I love them. I did change recipe slightly by doing 5.4 ounces of yogurt (standard servicing size of Chobani and such) and added about 1/4 cup of milk. I have found this helped improve texture. I also use maple syrup instead of brown sugar.
They taste ok, my kids like them but I won’t ever use liners again. They stick horribly and you lose half your muffin.
Very good! I undercooked them a bit but I put them in the fridge to set and they came out perfect! I also used vanilla Greek yogurt for a little more taste!
I make these almost every week. They last me 7 days in the fridge with no problems. Grab n go breakfast that doesn’t leave me hungry mid morning. Thanks for great recipe!
These were stored correctly and started growing mold on day 5 🙁
I would recommend storing these muffins in the refrigerator. Another recommendation is to wrap individually in saran, place in container or ziploc and freeze. I freeze all my muffins and they last months frozen.