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!
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Print
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
*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!
Okay, being very honest : ” LOVED them “, Thank you so much!!
One of the finest Indian restaurants in Oxford is the TreeHotel restaurant, founded in 2004, it offers fine, affordable Indian cuisine and it offers Indian cuisine with finely blended spices and seasoning to tantalize your senses. It offers a huge variety of Hyderabadi and north Indian cuisine at its finest with each dish transporting you to the very shores of India as it tells its own delicious tales through the exotic flavours and colors.
O wow, these muffins are looking so much delicious. I will try this recipe as soon as possible, how can I share my pictures with you? I think I should give it a try! 🙂
Hello! This looks delicious and super healthy, have you ever tried freezing them for meal prepping?
the images of cakes are classy and banana with oat greek yogurt muffins are delicious.
Thanks Amanda, will look forward for more stuff.
forrun.co
This recipe looked SO delish & I had all the ingredients. I did make some adjustments, as it was easily adaptable for my New Years cooking resolutions… I am striving to implement anti-inflammatory ingredients into my cooking, whenever possible. I was happy that the recipe was gluten & fat free to start with. First, I ground the 2 cups of oats in my blender to make the batter smoother. Then, I substituted 4 oz. honey for brown sugar. This change made the batter runny, so I added 2/3 cup of rolled oats (not ground) & slightly increased the baking soda to a heaping 1/2 teaspoon. To add a kick of healthy Omega 3 fats I added 1/2 cup of chopped walnuts. I decreased the oven temperature to 375 degrees to insure the honey didn’t caramelize. They turned out AWESOMELY beautiful & delicious! Thank you for a GREAT recipe!!!
You should really mention the part about spraying the liners WHEN YOU FIRST METION USING LINERS. Doesn’t help to put that shit at the bottom of the post. After my batter is the liners. Just a little annoyed.
Thank you for sharing such an amazing recipe 🙂
Thanks for sharing your recipe, I love your blog and bookmarked it so I can eventually get new ideas for my kids. 🙂 love it.
Hey Amanda I’m so grateful that I’ve came up with this blog post. I’m a huge fan of muffins and my sons would love to eat this banana muffins. Now I’ll also share this exceptional post to my Facebook group of single mothers.
Just stumbled upon this recipe on Pinterest. To be honest, I loved it. I’m going to use this recipe next week for my family. My little kids admire Banana and hope they would love it. Now I would explore your blog for more and more great recipes.
These are great! I strongly encourage people to skip the brown sugar if you have ripe bananas. The batter looks quite liquidy to begin with but leave it for 5-10 minutes and the oats soak up the excess liquid. Perhaps make a note of this in your recipe Amanda because I initally made the mistake of adding more flour. I sometimes add 1/4 cup of cocoa for an extra chocolate hit.
Mine look nowhere near as nice as the images you’ve posted but they do taste pretty good! A great healthy alternative to normal muffins.
Are these freezer friendly?
Yup! They are.
It was yummy! Family loved it!
I tried this recipe for the first time. Most of the chocolate chips sink to the bottom of the blender so it wasn’t an even distribution of chocolate chips. Do you have suggestions to remedy this? They were also pretty dense, but I didn’t mind. 3 out of 5 family members liked them, so that’s a good reason to make again. Eaten with a cup of warm milk and they happily filled my tummy!
Would I be able to freeze and reheat these? They look delicious and worth a try.
I froze mine. When I want one for breakfast, I just take one out and let it defrost. No reheating necessary.
Are you able to substitute the bananas for peaches? If so, what would the measurement be?
I haven’t tried it myself so I wouldn’t be able to say 100%, Lauren, but since peaches are a lot more watery and not quite as starchy, I’d lean more towards saying that it wouldn’t work.
I made these but they came out gooey. I cooked until toothpick came out clean. What could have happened?
Is there an alternative to using Greek yogurt for those who are dairy free?
Is there analternative to Greek yogurt for those who are dairy free?