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  • Writer's pictureTerri Windover

Banana Oat Yogurt Muffins

I don’t eat a lot of sweets, but it’s nice to have stuff on hand when you get those cravings sometimes. It saves me from running out and buying junk food or unhealthy sugar laden pastries that end up on my thighs. Also, these muffins freeze very well, so I always triple the batch and put some away for my lazy days. Give them a try and let me know how they were by dropping a comment on this site! 


1 cup plain Greek yogurt

1 cup mashed bananas

2 large eggs

2 cups rolled oat, uncooked

¼ cup brown sugar

1 ½ tsp baking powder

½ tsp baking soda

½ cup chocolate chips

½ cup chopped pecans (opt)

Instructions: 1. Preheat oven to 400 degrees F. 2. Prepare muffin pan by spraying with cooking spray. 3. Add all the ingredients except chocolate chips and pecans to a blender or food processor. Process on high until the oats are broken down and the batter is smooth and creamy. 4. Stir in chocolate chips and pecans by hand. 5. Pour batter into prepared muffin pan, filling each one ¾ full. 6. Bake for 15-20 minutes, until the muffin tops are set and a toothpick comes out clean. 7. Allow muffins to cool in the pan for 10 minutes before removing. 8. Store in an airtight container for up to one week. (You’ll be lucky if they last the day though) 

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