Banana Oat Greek Yogurt Muffins

(225 g) plain Greek yogurt

bananas (200 g

eggs

(160 g) rolled oats (old fashioned or quick)

(50 g) brown sugar

tsp baking powder

tsp baking soda

chocolate

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.

I make these almost every week. They last me 7 days in the fridge with no problems. Grab n go breakfast that doesn’t leave me hungry mid morning. Thanks for great recipe!

Very good! I undercooked them a bit but I put them in the fridge to set and they came out perfect! I also used vanilla Greek yogurt for a little more taste!

They taste ok, my kids like them but I won’t ever use liners again. They stick horribly and you lose half your muffin.

I have made these muffins so many times since finding recipe. I love them. I did change recipe slightly by doing 5.4 ounces of yogurt (standard servicing size of Chobani and such) and added about 1/4 cup  of milk. I have found this helped improve texture. I also use maple syrup instead of brown sugar.

Seriously the best banana muffin recipe out there AND healthy! Every time I make these they’re gone in like two days and it’s just me husband and our baby. I gave only 2-3 away and we gobble up the rest. My baby loooooioves it!  I even forgot to add choc chips once and they’re still so delicious AND they stay soft!!!

banana oat greek yogurt muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 12

Author : Amanda @ Running with Spoons

Ingredients

Instructions

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