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Banana Oat Greek Yogurt Muffins

Published in Recipes, Breads

Recipe adapted from


  • 1 cup fat-free vanilla (or plain) Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats (old-fashioned or quick)
  • ¼ cup brown sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/3 cup chocolate chips (mini or regular)


Preheat oven to 400 degrees. Line muffin tins with paper liners. Put oatmeal in food processor/blender and process until flour consistency. Add the rest of the ingredients except chocolate chips to the food processor and process on high until the batter is smooth and creamy. Stir in chocolate chips by hand. Pour batter into prepared muffin pan, filling each ¾ full. Bake for 15-20 minutes, or until tops of muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week.

Yield: 12 muffins (1 serving = 1 muffin)

Nutrition Information Per Serving

  • Calories: 109
  • Fat: 4.5 g
  • Sat. Fat: 1.5 g
  • Trans Fat: 0 g
  • Sodium: 126 mg
  • Carbs: 24 g
  • Fiber: 2.6 g