These Skinny Banana Oat Greek Muffins are gluten free and delicious. Easy to whip up and in your belly within 30 minutes. Great use for ripe bananas.
BANANA OAT MUFFINS
Many of you know about some of my dietary restrictions. I try to stick them as much as possible so that I can feel good. I am not always perfect and allow myself a little cheat here and then so that I don’t feel like I am totally restricting myself. When I feel restricted, I tend to focus on what I can’t have and then I can become obsessed about food…which is exhausting.
I have found a few “treats” that I really do enjoy and these Banana Oat Greek Yogurt Muffins are one of them. They are tasty AND gluten free…just make sure you use certified Gluten Free oats (and brown sugar) if you need them to be totally gluten free.
GLUTEN FREE RECIPES
Are you always on the hunt for more Gluten Free Recipes like me? Sharing a few of our go-to gluten free recipes below:
- 25 Gluten free dinner recipes
- Gluten Free Blueberry Oatmeal Pancakes
- Gluten Free Instant Pot Pot Roast
- Banana Oat Muffins
- Peanut Butter Blender Muffins
- Printable Gluten Free Pantry Labels
HEALTHY BANANA MUFFINS WITH OATS
They take minutes to whip up. You can be enjoying them in 30 minutes or less! They are so good, my kids always want to help me eat them. If I have any left, I will throw them in a freezer baggie and freeze them so I can pull them out later when I need a little snack! It is nice to have them on hand so that I have an easier time sticking to my diet restrictions.
Banana Oat Muffins
These Skinny Banana Oat Greek Muffins are gluten free and delicious. Easy to whip up and in your belly within 30 minutes. Great use for ripe bananas.
Ingredients
- 1 cup greek yogurt plain
- 2 each bananas ripe
- 2 large eggs
- 2 cups rolled oats old fashioned or quick
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips mini or regular
Instructions
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Preheat oven to 400 degrees F. and prepare a muffin pan by spraying with non-stick cooking spray or adding cupcake liners to the pan.
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Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
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Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
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Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
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Allow muffins to cool in pan for at least 10 minutes before removing. Store in an air-tight container for up to a week.
These muffins are so tasty! You can bake them in the mini muffin tins like we do for a tasty little bite-sized snack…or use a regular muffin tin. If you use a larger muffin tin, you will need to increase your baking time so that they cook all the way through. Test them with a toothpick to make sure they are fully cooked.
IF YOU LOVE MUFFINS, CHECK OUT OUR OTHER MUFFIN RECIPES.
- Snickerdoodle Donut Muffins
- Chocolate Chip Muffins
- Raspberry White Chocolate Muffins
- Blueberry Sour Cream Muffins
MUFFINS SUPPLIES
So go ahead and whip these babies up! You won’t even know you are eating a healthier version of a Banana Chocolate Chip Muffin! These will be your new go to recipe for your overripe bananas!
Looking for other great ways to use up your ripe bananas? Check these out!
Chocolate Marbled Banana Bread Recipe
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P says
Did not work out at all. Flat,burnt and raw. Must admit I did not run it through the blender.
The Idea Room Assistant says
So sorry they didn’t turn out for you! Hopefully you will try making them again! They really are delicious!
I can’t believe the only other comment is a negative one! I’ve made these several times and LOVE them. I make them in my food processor and mill the oats into a fine powder first. I think this results in a more muffin-like texture.
Luna- Thank you so much for your kind words! My family loves these too! Thanks for following along!
The most soft & delicious muffins! Love having these on hand for my kids. They could eat all day!
Kristyn- These are so great for a quick snack or breakfast on the go!
These muffins are so good!! They are so light & fluffy, which we love. And, of course banana & chocolate chips are the best combo!
Natalie- They really are SO GOOD!
My son is allergic to wheat, dairy and eggs. I was able to sub flax eggs and almond milk yogurt and they were still delicious. My kids love them!
Amber- So happy to know this. I am going to try out your recipe!