Greek Yogurt Banana Chocolate Chip Muffins
Only 6 ingredients to make these awesome fluffy and delicious muffins. My favorite ingredient is the Greek yogurt because it adds a slight tanginess to the flavor and creates that fluffy texture we love. You can also use sour cream as a substitute.
This muffin batter comes together in a blender or food processor in order to break up the oats. You want to pulse until you get a mostly smooth texture for the batter – does not have to be a completely even texture, you will still see oats.
Very Important: Make sure you spray your muffin tray with oil or grease with butter. In the case you are using muffin liners, you must also grease or spray those. I made the mistake once of not spraying them and most of the muffins stuck to the liners.
If you like this recipe, then you will love some of my other muffin recipes:
- 5 Ingredient Banana Bread Muffins
- Flourless Peanut Butter Banana Chocolate Chip Muffins
- Flourless Banana Oat Muffins
- Flourless Blueberry Muffins
- Flourless Pumpkin Muffins
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Greek Yogurt Banana Oat Muffins
Equipment
- blender or food processor
Ingredients
- 1 cup Greek yogurt
- 2 medium + ripe bananas, (1 cup mashed)
- 2 eggs
- 2 cups rolled oats
- 1/4 cup coconut sugar
- 1½ tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 400℉. Make sure you grease or spray your muffin tray with oil or use muffin liners and spray the inside of the liners with oil. These tend to stick otherwise.
- To a blender or food processor, add all of the ingredients EXCEPT THE CHOCOLATE CHIPS, and pulse until mostly smooth. Next, stir in the chocolate chips with a spoon. Transfer the batter to your muffin tray and optionally top with some more chips. Bake for 15-20 minutes or until tops are just starting to turn golden – do not over bake. Allow to cool in the pan for 10 minutes and then remove to cooling rack.
Ήτανε πάρα πολύ νόστιμα
Bravo Liz! Xairomai pou to akouw!!
Do you think nonfat greek yogurt would work instead of 2% or full fat? It’s all I have at home. Thank you.
Hi Kay – yes will work okay with non fat yogurt. If you feel the batter is too dry, add in a tbs of milk or olive oil.
looks lovely but can you convert to grams please..
Hi Karen! The grams are on the recipe box – look for the tab that says METRIC
Thank you so much for posting these I tried it and I love it
Thank you a million times for all the recipe
X
HI Gaudy, love it! Thanks for trying the recipes out!
Do these muffins have to be refrigerated?
HI Kiki, you dont need to. I leave them on the counter in an airtight container. enjoy!!
These are perfect, not too sweet but still taste like an indulgent treat! I’m not sure why this comment box is upside down, I hope it comes back right side up when it posts!
HI Jonnie, thank you for trying the recipe and I’m glad you liked them! I try to create most of my recipes to be not too sweet.
Also thank you for letting me know about the comments box… we are working on fixing that!
Delicious
Hi Gary, glad you liked them!