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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My muffins seem to burn at such a high temperature but don’t rise very well or cook well in the middle!
I made these..amazing! I actually forgot the greek yogurt on accident but it still came out good! Going to make again with the greek yogurt 🙂
Oh my gosh! I forgot the yogurt too! And they are really good! Haha! I’ll have to try with next time! So glad I wasn’t the only one!
Can I use regular yogurt instead of Greek or will it be too runny? I make my own yogurt and haven’t gotten around to draining it and would like to just use regular because I’m lazy. 😉
I don’t usually get around to reviewing things but these were super yummy! They definitely don’t have a cakey muffin texture, but the texture was wonderful. I added walnut and I used vanilla greek yogurt because it was all I had. they are pefrect for a snack with tea or with fresh chicken eggs for breakfast!
They are in the oven now! I’m hoping my kids love them so this can be a healthy breakfast item for them!
The chocolate chips usually make them a favourite with kids 🙂 I hope your little ones liked them, Jamie!
Made this recipe tonight, didn’t have cupcake tin or liners so we used a bread tin and had yummy warm bread! Next time I may try using a flavored Greek yogurt like honey or vanilla flavor to add a little sweetness.
Is it just me or the yogurt is not in the recipe! 😜 Checked another similar recipe, used 1 cup, waiting for them to cook in the oven!
It’s in there, Miriam. It’s the first ingredient 🙂
I made these and my kid loves them! I feel like supermom because this is a way to get my child to devour oats, yogurt and bananas. Great recipe! The muffins come out a bit flat compared to other muffin recipes, probably because the ground oats are heavier than flour, but they’re still nice visually and the taste is great. Also, I put the recipe into a nutritional calculator and each muffing has 160 calories, 5gm protein, 4gm fiber, 17gm carbs, negligible sodium, only 4gm of fat (mainly from the Greek yogurt and the chocolate, which is so much better than all the recipes that use oil). After trying the recipe as written, I tweeked it a bit to sneak in some shredded zucchini, which worked beautifully. I also love your pumpkin banana muffins. Thanks for sharing these recipes!
I’m so glad that you and your family like them, Callie!
I made these and they turned out very gritty, I couldn’t get the oats down to a fine consistency. Any tips?
Did you use a high speed blender or food processor? If not, it might be be better if you grind your oats ahead of time on their own, or use oat flour. It would come out to 1 1/2 cups of oat flour if you were to go that route.
So, since I’ve made these several times over the past couple months, I thought I’d share my two cents. I have no self control around these muffins. They’re SO good. I’ve tried 3 other variations of the Greek yogurt-banana-oat muffins on Pinterest, but this one always comes out on top. It’s the one my husband begs for. The only thing I add is a little bit of vanilla extract. Probably doesn’t do much, but I always add extract to any recipe when I’m baking. It might be a mental thing. Also, I don’t use any liners… Tried that the first time and it was a major fail. I just spray the muffin pan well with cooking spray and they slide right out.
Anyway, thanks for the recipe! These things rock!
Thanks so much for taking the time to leave such a helpful review, Carli! If you do ever want to use liners, I’ve found that parchment liners work the best – they never stick.
I found this recipe from another blog, it was adapted slightly and credited back to you. When I hopped over to your blog via the link at the bottom of the recipe, I was so happy to see that you had written the recipe with weights! So I printed yours instead and have been working my way through your blog and making other recipes as time permits.
Back to this recipe – OH MY. I ate four muffins the first day that I made these – I could not believe how AMAZING they were. I omitted the sugar as I had a hunch they’d be sweet enough for me without and I was right. I also added 1/8 t. salt and 1/2 t. vanilla (as the other blog suggested). They had a wonderful texture and they were just sweet enough with the very ripe bananas and chocolate chips. I’m so happy I’ve found you! Thank you!
How does one make it so the muffins don’t stick to the baking cups when cooked? Mine tasted great the only problem I had was that half the muffin would come out but the other half would be stuck in the baking cups!
Hi Jody! Did you spray the muffin cups with cooking spray? That helps a tonne. But the absolute best solution I’ve found is to use parchment paper liners like the ones in the pictures – no chance for sticking at all!
I love this recipe! I have made these muffins over and over. One trick to keep the muffins from sticking is to buy parchment muffin liners. They work great!
Thanks for the recipe.
I have been using silicone cups when baking and they work great as well!
would these work without the brown sugar if trying to cut back on sweetness?
They would still work, but the texture might come out slightly different.
So I made these three times! We all loved them, but they came out looking nothing like your pictures, and not very fluffy. Maybe I didn’t cook them long enough? Also a tip, I use my electric coffee grinder to turn the oats to flour, it only takes a few seconds and it fits exactly 1/2 cup!
The recipe uses 2 cups of oats so it should come out to a lot more than 1/2 cup of oat flour. If that’s all you’re using, then that’s probably why they’re not coming out fluffy.
Omg. Made these today and they were AMAZZZING! Thank you so much for the recipe. I have a picky 3 y/o that never finishes her food. She’ll pick at all of the different recipes I’ve tried from: muffins, cupcakes, cookies.. She finished these and asked for more!! Can’t thank you enough, Amanda!
Oh that’s so awesome, Vee! I’m so glad to hear that you and your daughter enjoyed them 😀 Thanks for letting me know!
I can’t wait yo try this recipe! I made a similar batch last week, but I think these ones might turn out a bit better! 🙂
Made these tonight and love them! Made a batch with chocolate chips and another with chopped walnuts. Only added a pinch of salt and a tsp of vanilla. Will definitely make again. My Fitness Pal calculated them at 120 cals each – well worth it. Thanks for the great recipe 🙂
I’m so glad you liked them, Angelica! Thanks for taking the time to let me know 🙂
I made these before and everybody LOVED them! This is a great “Kid” snack to bring to a play date. Question: Is this recipe for a muffin pan or cupcake pan? Thank you!
sorry, I just found the answer in a comment above. Gonna try them today
I hope you like them, Laurie!
Hi I was wondering I’m on weight watcher also Can I use the sugar free choc chips in these?
Sugar free chips should be fine, Rachel!
I don’t do a lot of baking with yogurt. Do you think I could sub regular plain yogurt for greek?
Just curious if I could use coconut palm sugar here? If so, would it be the same amount? I have some leftover from making your pumpkin greek yogurt muffins, which were delish!!
You could definitely use coconut sugar, Diedra! Just use it in a 1:1 ratio.
im doing 21 day fix any chance you know the container count for these muffins?
Sorry Caitlyn, but I’m not familiar with the 21 day fix.