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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Hi!
Just wondering, does this work with 0% fat Greek yogurt?
Thank you!
It definitely does, Flora!
I had one over ripped banana to use and made half this recipe. The taste is nice but it doesn’t look as in the picture (it didn’t rise so much).
Hi! I few questions 🙂
Can I use regular yogurt vs. Greek?
Will the oats become really soft or almost disappear? Making these for my baby and need a smooth texture. Or could I sub for whole wheat flour?
Can I sub applesauce for the brown sugar?
Thanks!
Hi Elizabeth! You could definitely use regular yogurt instead; and as long as your blender can handle it, the oats get completely ground up into a flour consistency and disappear for a smooth texture. I wouldn’t recommend using whole wheat flour or applesauce, as it would alter the final texture too much.
These have been on repeat since I found the recipe, so good! Thanks so much!
I’m so glad to hear that you like them, Jen! Thanks so much for taking the time to let me know 😀
Came home from a walk and needed some energy, found your recipe on Pinterest when I typed in “banana and oats” – because that’s what was on hand. Just finished my first one, and it was so good! Very pleased with the texture, and the chocolate chips add just enough sweet. I am not gluten-free, but making a flour-less muffin that tastes this good is great for my reduced carb intake. So thanks! I’m off to check out your other recipes.
Hello! I made these a while back and absolutely loved them, and just got a random craving for them again. I don’t currently have a blender/food processor/anything else that could grind up the oats. Would oat bran be a decent substitute?
Hi Lindsey. Oat bran -might- work, but because it isn’t as fine, it wouldn’t absorb liquid the same way so the muffins probably wouldn’t come out as light and fluffy — more dense like a baked oatmeal.
I just made these and they are so amazing! Such an easy recipe and a delicious outcome!
My family and I love these muffins! I use parchment paper muffin liners so I don’t need oil. It works great! Thanks for the recipe.
I made these for my son, who has a gluten sensitivity. I omitted the chocolate chips and added cocoa nibs to make them a little more healthy. There were fantastic! Thanks 🙂
Oh my these are going to need to be made soon! Gotta love a healthy muffin that has chocolate in it!
Is ths recipe 21-day fix approved?
I don’t know much about the 21 day fix so I’m not sure. Sorry, Anna!
Can Vanilla Greek yogurt be used instead of plain?
Definitely!
I see a ton of comments already, and I know why. These are delicious! I was very skeptical but was looking for a carb to go with my eggs in the morning instead of bread. The texture is amazing and easy to modify for a milk allergy. I used a 1 2/3 container of Kite Vanilla Artisan Almond Yogurt instead of the greek yogurt. It bumbed the calories up a little bit, but worth it to me! I love crunch with such a smooth texture so I sub’d 1/4 of the chocolate chips for 1/4 walnuts and used the remaining 1/4 of chocolate chips to put on top, like you recommended. I’ll be gandering at more of your recipes!
I’m so glad you like them, Amber! And thanks for taking the time to leave me a comment and let me know about the modifications you made 🙂
Not usually the one to leave comments, but these muffins are AMAZING! They have become a staple in our house – thank you so much for sharing the recipe.
Made them just as written and are moist, delicious, healthy treats 🙂
Thanks so much for taking the time to leave a comment, Sydney! I’m so glad that you like them 😀
Hey there Amanda,
How do you feel about using steel cut oats instead? Would there be a difference?
I haven’t tried it myself so I can’t say 100% for sure, Laura, but a few readers have said that it worked just fine.
Great recipe that I have used time and time again. I don’t blend it, just mix it all by hand but I don’t mind a hearty texture. I usually substitute honey for the brown sugar and add in some vanilla extract. But, I don’t think they keep for a week. The moistness of them had them molding by day 5. Definitely going to keep them in the fridge this time around, as some of the other comments have mentioned.
Hi! I’m wanting to make these in a large batch. Do you think I could freeze them and heat in the microwave when needed? Thanks!
For sure! I always freeze muffins with no problem.
This may be contradictory given the name of these muffins, however if one wanted to use all purpose flour, would you recommend the same 1 3/4 cup as the oat flour mentioned in some of the previous comments? All I have on hand are all purpose flour or whole wheat flour… Any suggestions?
Thank you in advance!
That should be fine, JJ, but the texture of the muffins will come out a little different and you might have to mix them by hand instead of in a blender to prevent them from becoming too tough and gummy.
Hi! Do you know what these convert to for the 21 day fix diet?!