Greek Yogurt Blender 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
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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.
Notes
Nutrition
Looking for more?
I made these yesterday and they were a hit with my picky teenager! I didn’t have chocolate chips so I used 2 tbls of real cocoa powder. Sooo easy to make just like alot of the recipes here. This recipe is not sweet which is perfect for us.
Thank you so much for another amazing and fantastic recipe!
I was looking for substitutions, so if anyone is interested in the future: I reduced the temp to 350 F and baked this in ~40 minutes in a cake tin. I substituted 1 egg with a flax egg, and 1 banana with 1/2 cup applesauce. I also put a little less sugar than 1/4 cup. It’s neither banana-y nor eggy, not too sweet, it has a really nice chewy texture and adequate fluff – I love it! Thank you for the recipe!
Hello Idil, so glad you tried it and liked the recipe and thank you for coming back to share your adjustments with us – super helpful to others!
I love these and make them almost weekly. I found that if you let your bananas get really ripe, almost totally brown they’re so sweet you don’t really need any sugar, especially if you’re using chocolate chips. I switch up between walnuts and chips depending on what I have in the house.
Hi Stella! I love all your recipes!! I’m wondering with this one, what could I substitute the coconut sugar with? Just in case I can’t find it where I live.. Thanks
Hi Rosura, any granulated sugar works here and thank you for trying out the recipes!
These look great! What might be a good sub for the coconut sugar?
I made these and enjoyed them very much however, my kids didn’t like the texture of the banana. I had more of the ingredients so I switched out the banana for a cup of pumpkin puree and a tsp of pumpkin spice seasoning. They are delicious
Hi Kimberly, glad you tried them with the pumpkin and they worked out! Thank you so much for the kind feedback!
These were easy and yummy! My kids didn’t like the texture with the banana so I made them again with 1 cup of pumpkin puree in place of the banana and a tsp of pumpkin spice seasoning. came out so good
I am glad you posted. I was wondering if I could replace banana with pumpkin.
I made the muffins this morning. And very satisfying and delicious. This is something I will definitely do again.
HI Rocinda, Glad you tried the muffins and thanks for the kind feedback!
Hi Stella,
I just made your Greek yogurt banana oat muffins- yummy. Used 1/4 cup pure maple syrup instead of sugar and used regular size chocolate chips in the bottom of the muffin tins, just being lazy to mix in batter…😀
Will keep this recipe for sure
Thank you -love your recipes
Hi Pamela, thank you for sharing your ideas with us! I’m really glad you loved this recipe!
These came out perfect and delicious! Very filling. Thanks for the recipe!
Hi Jaimie, I’m glad to hear that the recipes I put out are making people happy!
Delicious
Hi Gary, glad you liked them!
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!
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!
can I still make it without baking powder? I only have baking soda
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
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.
Ήτανε πάρα πολύ νόστιμα
Bravo Liz! Xairomai pou to akouw!!