banana Greek yogurt muffins

If you know me well, you know about my banana muffins, and you’ve probably begged me once or twice to make them for you. Although I can’t disagree that the muffins are delicious, I’ve recently worked on developing the recipe into a healthier version; still moist and delicious, but lower in fat and sugar, and higher in fibre. Yes, I will still make the unhealthy version for special occasions, for those of you who might be wondering!

These muffins are a great snack for both kids and adults, and a great alternative to satisfying a sweet tooth (if you choose to incorporate the chocolate – my favourite!).


Yield: 20 muffins

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes



2 cups rolled oats (quick or old fashioned)

¼ cup brown sugar

1 ½ tsp baking powder

½ tsp baking soda

2 Tbs ground flax

1 cup Greek yogurt (I like to use coconut because I like the added flavour, but you can use plain or vanilla as well)

2 large eggs

4 medium-sized ripe bananas

½ cup chocolate chips (I prefer to use dark chocolate)



The nice thing about this recipe is that because it doesn’t include regular flour, you don’t have to worry about gluten development causing air tunnels. This means wet and dry ingredients don’t need to be kept separate, and mixing too much won’t be an issue. Pretty handy if you want to keep prep time to a minimum!

  1. Screen Shot 2016-07-21 at 2.19.09 PMPreheat oven to 400°F (204°C).
  1. Prepare muffin pan – I use reusable silicone liners available at Ikea. If you choose to use paper liners, you may want to spray the pan to ensure the muffins do not stick.
  1. If you have a large food processor, add all ingredients (except chocolate chips), and process on high until batter is smooth and oats are broken down. Stir in chocolate chips. If you have a smaller food processor (as I do), process all dry ingredients on high until oats are broken down. Pour into bowl and stir in wet ingredients (yogurt, eggs, bananas), making sure to mix well. Stir in chocolate chips.
  1. Pour batter into muffin pan, filling approximately ¾ of each cavity.
  1. Optional: sprinkle tops with chocolate chips and oats.
  1. Bake for 15-20 minutes (until toothpick inserted into middle comes out clean).