Banana Oat Greek Yogurt Muffins

Let’s Talk Muffins: Why These Are Regulars at My Place

So here’s the thing—Banana Oat Greek Yogurt Muffins are the sort of recipe I fell into making after one of those mornings where you open the fridge, see a sad bunch of spotty bananas, and think, “Eh, what am I gonna do with these?” The first time I tried tossing yoghurt into muffin batter, I got yogurt pretty much everywhere but the bowl (my kitchen still smells faintly like vanilla some days). Anyway, these muffins are what happened, and I can honestly say there aren’t many breakfasts my family requests more. Sometimes I bake them just to make the house smell like I’m more on top of my life than I really am.

Why You’ll Come Back to These Muffins Again (and Again)

I make this whenever I’ve got those bananas that are just a little past their prime—too mushy for cereal but perfect for muffins. My family goes bananas for them (couldn’t resist). They’re hearty enough to keep us going till lunch but not so heavy you feel like you’ve eaten a rock. And, on the mornings when I’m running late, I’ve actually scarfed two with a coffee straight out of the tin. There is something soothing about baking these—unless you don’t like mashing bananas, in which case, sorry about your luck!

Here’s What You’ll Need (With My Cheeky Swaps)

• 2 large ripe bananas (spotty is best, always room for a less-than-stellar one in a pinch)
• 1 cup Greek yogurt (sometimes I sneak in vanilla yogurt if that’s all that’s left—turns out fine)
• 2 eggs (room temp, if you remember, but I’ve definitely forgotten before and it’s still edible)
• 1/4 cup honey or maple syrup (okay, I once used agave and it was a little weird but tasted alright)
• 1 1/2 cups rolled oats (Grandma swore by Irish oats, but store-brand works too)
• 1 teaspoon baking soda – it’s what makes them a bit fluffy
• 1/4 teaspoon salt (sea salt, table salt, Himalayan—no one’s judging)
• 1 teaspoon vanilla extract (fake or real, I won’t know)
• 1/2 teaspoon cinnamon (skip if you’re not into warm spice-ness)
• 1/2 cup chocolate chips or chopped walnuts (or both, or neither—I won’t police your add-ins)

How I Make Them (Give or Take a Step)

1. Preheat your oven to 180°C/350°F. Line a muffin tin with cases, or just grease it. I know papers look pretty, but sometimes I just can’t be bothered.
2. In a big-ish bowl, mash your bananas. You want it mostly smooth, though the odd lump isn’t going to ruin your morning.
3. Add the Greek yogurt, eggs, honey (or syrup), and vanilla. Mix until it all blends together. Actually, I find it works better if you whisk the eggs in first, then the rest.
4. This is where you throw in the oats, baking soda, salt, and cinnamon. Stir gently—don’t overmix. If you do, it’s not a deal-breaker (just a bit denser, been there).
5. Fold in your chocolate chips or nuts. Or both, which is what I do when I can’t decide.
6. Spoon batter into the muffin tin (it’ll be a bit thick—don’t freak out). Fill each about 3/4 full. This is usually where I sneak a few chocolate chips on top, like a little secret reward.
7. Bake for 18 to 22 minutes—or until a toothpick poked in the middle comes out mostly clean, maybe with a crumb or two. They might look a bit pale, but resist the urge to overbake. Done is better than perfect here.
8. Let cool for about five minutes in the tin, then nudge them out (carefully, they’re soft).

Notes: Stuff I Learnt the Hard(er) Way

• If you use instant oats, the texture is definitely a tad mushier but honestly still good.
• I once forgot the salt and the muffins tasted… flat? Not terrible, but nothing to write home about. So don’t skip it if you can help it!
• Honestly, these are best warm but I think they taste even better the next day. Might just be wishful thinking—they rarely last that long around here.

If You’re Feeling Adventurous: Variations

• Blueberries instead of chocolate chips—super tasty, though they made the muffins kind of fall apart (but not in a sad way, more like a blueberry crumble muffin?)
• Chopped dates and a pinch of nutmeg—tasted like winter holidays, but possibly a bit too sweet for breakfast. Your call.
• I once tried swapping out the bananas for mashed sweet potato. Um, not my finest hour. Maybe don’t try that. Or do, I’m not the boss of you.

The Gear I Use (or Don’t)

Look, all you really need is a bowl, a fork for mashing, a whisk or spoon for mixing, and a muffin tin. If you don’t have muffin cases, just grease the tin really well and cross your fingers (I’ve done it, they might just stick a little). A fancy stand mixer is nice but by no means essential.

How I Store Them (But They Disappear Fast)

Store them in an airtight box on the counter for up to two days, or fridge for up to five, probably. Actually—I don’t think we’ve ever tested that five-day theory in my house; they’re always gone by day two. Maybe your lot has superhuman self-control, I don’t know.

Serving ‘Em Up: How We Eat These Muffins

In our house, these muffins get grabbed straight out of the tin, but if I’m feeling posh, I split them and put a wee dab of butter on the warm halves. My cousin swears by a little peanut butter on top. Oh, and if you’re having tea, these are basically made for dunking.

Some Pro Tips (Learned the Fun Way)

• I once tried baking at a higher temp to go faster—spoiler, the outsides browned too quickly and the inside was basically pudding. Not in a good way. Stick to the lower temp, trust me.
• If the batter sits too long before baking, the oats soak up more liquid and you get thicker, denser muffins. Sometimes I don’t mind. Other times, eh, not so much.

FAQ: Random Questions I’ve Actually Been Asked

• Can I freeze these muffins? Oh, totally. Pop ‘em in a freezer bag once cooled. When you want one, just zap it in the microwave (I call it muffin defibrillation).
• Can I make this dairy free? Sure, swap out Greek yogurt with coconut yogurt or whatever you fancy, and dairy-free chocolate if you go that route.
• Why did my muffins stick to the case? It’s a thing. Paper liners can stick sometimes—especially if you bake them a bit too long. Try greasing your cases first or just butter up the pan.
• Can I blend the oats? Actually, yes, it works. You get less texture but a smoother muffin. Sometimes I do it if I want to trick my kids into thinking it’s a cupcake.
• How many muffins does this make? About 10 or 12-ish, depending if you overfill your cups. I usually end up with 11—go figure!

So that’s it! If you make these Banana Oat Greek Yogurt Muffins, let me know how it goes. Or if you’ve got some kitchen disaster stories of your own—spill the beans (or the oats, in this case). Actually, I’m off to make another batch right now. Hope yours turn out brill!

★★★★★ 4.30 from 46 ratings

Banana Oat Greek Yogurt Muffins

yield: 12 muffins

prep: 15 mins

cook: 20 mins

total: 35 mins

Moist, healthy banana oat muffins made with Greek yogurt, ripe bananas, and wholesome oats. Perfect for a nutritious breakfast or snack.

🖨️ Print Pin Recipe

Ingredients

• 2 ripe bananas, mashed
• 1 cup Greek yogurt
• 2 large eggs
• 1/3 cup honey or maple syrup
• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. 2
   In a large bowl, mash the ripe bananas until smooth.
3. 3
   Add Greek yogurt, eggs, honey or maple syrup, and vanilla extract to the bananas. Mix until well combined.
4. 4
   In a separate bowl, stir together the oats, baking powder, baking soda, and salt.
5. 5
   Combine the wet and dry ingredients, mixing until just incorporated. Do not overmix.
6. 6
   Divide the batter evenly among the muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 120 caloriescal

Protein: 5gg

Fat: 2gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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