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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I had slightly over ripe bananas and a surplus of greek yogurt on hand and asked my 11 y.o. daughter to find a recipe using these ingreds. We (the whole family) LOVE these muffins! Will definitely be our new go to recipe for bananas. Thanks so much! Now to dig around for more recipes!
I just made these and added some strawberries to the mix…totally delicious! I may or may not have eaten three for breakfast this morning :p Thanks so much for the awesome recipe!
I’m glad you enjoyed them, Jessica! Thanks so much for letting me know 🙂
I just made these and they are so delicious! I made the batter and filled the muffin cups, then added a variety of different things to the muffins: blueberries, chocolate chips, coconut.
Was just thinking these would be tasty with apples, cinnamon and raisins too
These muffins are so good and easy! I’ve made them a couple times already. The first time I only had a 1/2 cup of greek yogurt in the fridge so I used a 1/2 cup of cream and added a pinch of cinnamon. I think these turned out to have a smoother consistency and good flavor. Not so healthy as using all yogurt, I know.
hi, can I do it in microwave?
I’ve never tried it myself, but I don’t think so!
these look great! How many calories are they?!
About 120 per muffin.
would like to make these but dont have any yoghurt on hand. Can i substitute it for sour cream u think?? Thanks :O
It should work fine with sour cream, Lina.
Hello! Do you think this recipe will turn out just as delicious if you substitute the brown sugar with agave or honey? Thanks!
It should, KC! You could probably use 2 or 3 Tbsp. But you might have to decrease the baking temperature to 375 or so since honey is a little more fickle. And you might want to watch them around 13 minutes to make sure they’re not burning.
I’ve made these several times but today I ran out of chocolate chips. So to improvise
I used white chocolate, dried cherries, and almonds. HOLY SMOKES they are awesome!
Will make over and over again AND share. Thank you, thank you!!
Those sound like some pretty awesome subs, Tiffany! I’m glad you liked them. Thanks so much for letting me know!
I just made these! They don’t look anything like yours! Hopefully they taste good, they are currently cooling down! What’s your secret to make them look so appetizing!?!?
I think most of it comes down to making sure the oats are properly broken down and blended with everything else! This is where a high-speed blender really comes in handy, but if you don’t have one, you could easily grind the oats into a flour beforehand and mix everything together afterwards.
Are these gluten free?
Yes, as long as you use certified gluten-free oats.
I’ve recently been making some baked goods with pumpkin. But I love the idea of using a combination of bananas and greek yogurt. I would make these tonight, but I am out of greek yogurt! Off to the grocery store tomorrow 🙂 Can’t wait to make these!
I finally bought greek yogurt and made these! They were amazing! I was surprised at how well they held together (considering no flour!) and how moist they were! What a great recipe! Thanks for sharing!
And thanks for letting me know that you liked them, Amy!
Just made these and they do not look anything like the photo. They look more like oatmeal muffins.
I processed them for a good while, but it looks like the oats did not break down. I think I would’ve liked to process the oats first, then add the rest of the ingredients. Any thoughts?
These sound so delicious but I’m curious about making them if I don’t have a food processor. Are there any other ways to make this recipe without using one?
Hi Meghan! As long as you access to oat flour, then you can easily mix these by hand. You can either buy a bag of oat flour from the store, or grind rolled oats into a flour yourself.
If you used oat flour would you still use 2 cups or do the whole oats grind down to a lesser amount?
They grind down to a lesser amount. It would probably be closer to 1 1/2 cups.
My almost 5 year old son, who usually only ever wants pancakes for breakfast and then complains of being hungry an hour later, cannot get enough of these muffins!!!! I like knowing they are healthy and filling!
Hi! These muffins look very tasty 🙂 I was wondering if it’s possible to replace the brown sugar with applesauce? I know in some recipes that is something that’s able to be done but in others it doesn’t work quite as well. If so, would I need to alter the amount of yogurt used? Thanks!
Make these now! Supebdelicous and way healthier than flour. Thanks for a keeper recipe.
I am SO thankful for this recipe! I could eat all of them if I let myself. I even used a little bit less sugar and they are still scrumptious! I also baked them for a little less time so they were a little goey. Thank you so much! My new go-to when I want muffins/cookies and I’m feeling healthy.
Would you know what the carb count is per muffin? I have a diabetic son at home and would love to make these for him but need to know the carbs less fiber per muffin.
Thank you!
These were very good! We substituted blueberries for chips and vanilla yogurt. We did do a fitness pal check and they are 120 calories. Really soft and slightly sweet. Thinking of adding cinnamon next time. Thank you for a healthy snack for us!
Is there a way to make these – but with pumpkin?
I haven’t tried it personally so I can’t vouch for the results, but you could try subbing the bananas with 1 cup of canned pumpkin. You might have to add some extra sweetener since you would be missing the sweetness from the bananas.
I was “pinteresting” this morning in bed trying to figure out what to do with an overripe banana and I found this recipe. Jumped up and started mixing because I only had 30 minutes before my hubby left for work. Subbed chopped walnuts for chocolate chips because it’s impossible to keep chocolate in my house, and I only had regular home made yogurt that’s more liquid-y than greek yogurt. The result tasted GREAT, however they were a little flat (AKA not fluffy and beautiful like in your photos). Perhaps because of the yogurt swap?? Anyway, will definitely make again. Thanks!!
Hi Jennifer. The difference in texture would definitely have been due to the yogurt swap. I’m glad you liked them, though!
These are excellent. Even my 7-year old loved them. I have a feeling these will become a morning staple at our house. Thank you!
These were great! I may have changed it up quite a bit by a) turning it into a cake, b) swapping the greek yogurt for passionfruit yogurt and c) substituting the chocolate chips with shredded coconut .. but hey the inspiration was totally from your recipe so thanks heaps!! 🙂
I just whipped these up in no time with one baby on hip and one terrorizing the cats. Such an easy recipe and yummy. Approved by both my picky eaters. I may do a maple glaze over these for an upcoming party. Yummm
Love these! Good way to sneak in healthy goodness for the kids!