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Banana Oat Greek Yogurt Muffins

Amanda @ Running with Spoons
  • 20 minutes
  • Serves 12



Bananas, medium ripe


Eggs, large

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

1/4 cup

Brown sugar

1/2 cup

Chocolate chips, mini or regular

1 cup

Greek yogurt, plain

2 cups

rolled oats (old fashioned or quick)


  • 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.

    Jessica Litzenberger • 2019-11-21

  • 22 carbs per muffin

    Amanda Thielen • 2018-12-20

1 person Recommend This Recipe