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 are great!!! I decreased the sugar; the banana and chocolate chip ensured the sweetness to remain. My 3 kids ( all under 7 years) loved them.
Thanks!!
Huge hit at my house! I’ve made them twice (16 servings per batch), using vanilla Greek yogurt and Splenda brown sugar. Can’t seem to keep them on hand for more than 12 hours. Even my picky 11 year old niece who eats almost nothing loved them.
I made these two days ago. I couldn’t get over how easy and tasty they were. I will be making this again and again. Thank You!
Just made these this morning. And I’ve just had a cheeky couple for my breakfast with a cup of tea. They are delicious! The only thing I would change next time is my blender didn’t make my oats very fine (I used quick oats) so they didn’t look as nice and fluffy as yours! Although maybe that’s for the best as I can’t stop eating them as they are! Great recipe 🙂 thank you !
I tried these tonight and they are so yummy! This is probably my new favorite muffin recipe, can’t wait to try blueberry and raspberry variations!
Banana with PEANUT BUTTER chips sounds amazazingggg 😉
I am on a quest to be healthier however baking is my weakness. I have set out to find recipes that are better for me and THIS ONE IS GREAT! I can’t believe how awesome these are for not having any flour, oil or butter. Definitely a keeper. Thank you so much for the recipe!
Can I do it with steamer?
I don’t think so, Stella!
OOPS! I was too anxious and was making other recipes when I just dumped everything in my mixer including the chips…too late to process, so into muffin cups without blending the oats first!! Hope they come out!!
The FIRST time I did the recipe correctly, they came out deliciously!! My son requested more chocolate chips! This time I added a 1/2 c almond meal instead of the 1/2 c oats. Perhaps that will help hold it all together!
Hi Amanda!
I do not have any cupcake pans at my apt, but I do have a bread pan! I was wondering what the cooking instructions would be if I used this instead?!
I haven’t tried it personally, Olivia, so I can’t vouch for the results, but I think you should be okay to cook a loaf for about 45 minutes, and you might want to turn the temperature down to 375F.
Minor foot surgery today. .All ingredients in on hand! There will be muffins in the morning! !! Can’t wait to share with family…. they look divine
Fabulous muffins! I added some vanilla and cinnamon and substituted half of the chocolate chips for blueberries. I’ll definitely be making these again. 🙂
These are amazing! (And just what I want as I am trying to stop eating cane sugar and processed foods.) I made them last weekend but I ran out of blueberries, still good though! The batch this weekend looks even yummier and my family look impressed too! Thanks Sally, I can’t wait to make other things from your website, everything looks delicious.
I made these today and they were absolutely delicious! I added some cinnamon. I might omit the sugar next time because the bananas and chocolate chips seem like they would make the muffins sweet enough for me. Definitely one of my favourite muffin recipes!
I made these last night and they’re really good. I did not use the sugar though, I felt like the banana would be sweet enough and it was. Next time I would add cinnamon and vanilla though. But omitting sugar these were still fantastic.
Just wanted to say how wonderful these were. This was my first time baking with healthy substitutions and I was so pleased with the results. I put in myfitnesspal and it came out to about 135 calories per muffin which is not bad at all! I’m making with blueberries this week. I already put that into myfitnesspal as well and only 93 calories for those. So glad I stumbled upon this recipe. I highly recommend.
Thanks for this recipe. It’s now my go to breakfast. Super easy to make, and they turn out great. I tried making them in muffin liners (without greasing) and they stuck…but just in the greased muffin pan, they come out fine every time (as in I’ve made 5+ batches now).
Texture-wise – I use my immersion blender to make these and as long as I make sure they’re really well blended I find them to be light and a good texture. Not enough blending and they don’t rise as much and are a bit tough.
I’ve also added 1/2 teaspoon of cinnamon and it gives just a bit of a flavor boost.
Thanks so much for solving my breakfast dilemma!! I’ve shared this recipe with lots of people and they love it too!
Thanks so much for sharing all the helpful tips, Laura! I’m glad you like them! 😀
These are so easy and delicious! I’ve been looking for a recipe for muffins to make for my 20 month old son , and I can never come across anything. So, I normally just buy the veggie delite muffins at publix that are also healthy, flour free, oil free, etc. but only come 4 to a pack for about $4. These muffins are awesome and he loves them! I feel great giving them to him on a busy morning knowing he’s getting a low sugar, high fiber and protein breakfast! He loves them for the little chocolate chips , I’m sure. I made two batches and froze them. I reheat for 45 secs in the microwave and they are perfect. Great recipe! Thank you!
I’m always looking for healthy snacks too bring to work! Will these freeze well?
They definitely will, Elaine!
Super yummy! I loved the texture. The only things I would say is to mix the ingredients BEFORE blending if you have a relatively narrow blender, otherwise the oats may get stuck in the bottom. I also added 1/4 cup chia seeds along with the chocolate chips for a little nutritional boost.
has anyone tried something besides brown sugar or without it period?
I made them without sugar and teh chocolate chips for my toddler and tehy turned out just fine. Bananas give enough sweetness.
Hi, these look amazing, do you think it would be ok to add a scoop of banana flavoured protein powder to raise the protein content in each muffin? 😉
I haven’t tried it personally, so I can’t say for sure! I’ve had problems baking with protein powders in the past, though — they always seem to make the texture more rubbery and tough.
How much baking powder should I add? I can’t make out the reading off the recipe?
1 1/2 tsp. of baking powder and 1/2 tsp. of baking soda.
thanks
I just finished making the muffins and they turned out very mushy inside. Not fluffy at all. 🙁
Hi 🙂 is this recipe PCOS safe?
I have vanilla greek yogurt and I’ve been looking for a recipe that doesn’t have any additional sugar added. Will this recipe still bake well if I leave out the brown sugar?
That should be fine, Laura!