I’m on a one dish kick right now (who can blame me, nobody likes dishes, and these are fabulous recipes), and I’m back to finding new recipes to use ripe bananas for.

Since bananas are only eaten fresh in our house if they’re still green, sometimes we have an overabundance of bananas to use.

These muffins hit the spot. It’s a very simple recipe, all you need is a blender or food processor to mix it in, and you’re ready to go.

It doesn’t even require flour since it uses oats that are ground up while you’re mixing up the batter. The yogurt gives it protein and a delicious richness. These muffins are seriously fabulous. I’m going to have a hard time eating just one, I think my husband might have to hide the rest!

Yogurt Oat Banana Muffins

YOGURT AND OAT BANANA MUFFINS

These banana muffins are amazing! Just stick the ingredients in a food processor or blender and process. Then fold in the chocolate chips and you’re ready to bake these. The only downside of these muffins is eating just one!
4 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 12 servings
Calories 125 kcal

Ingredients
  

  • 2/3 cup plain, non-fat Greek yogurt
  • 3 ripe bananas
  • 2 eggs
  • 1 1/2 cups rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat the oven to 400 degrees F. Line a muffin tin with papers and side aside.
  • In a blender or food processor, combine the yogurt, bananas, eggs, oats, baking powder, baking soda and vanilla.
  • Process until the dough is smooth and creamy.
  • Fold in the chocolate chips.
  • Evenly divide the dough into the prepared pan.
  • Bake for 15 – 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool completely before storing in an airtight container.

Notes

Entire recipe makes 12 servings
Serving size is about 1 muffin
Each serving = 3 Points*
*based only on ingredients with an SP Freestyle value

Nutrition

Calories: 125 kcalCarbohydrates: 20 gProtein: 4.1 gFat: 3.6 gSaturated Fat: 1.8 gCholesterol: 29 mgSodium: 84 mgPotassium: 294 mgFiber: 2.3 gSugar: 7.9 gCalcium: 60 mgIron: 0.9 mg
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6 Comments

  1. Luciane Gray

    What does 6 Smart points/4 points +. Is it 4 or 6 points per muffin? Sorry a bit confused!

    • Lisa Coffman

      Hi Luciane,

      It is a bit confusing! If you’re still following the old points plus program, it’s 4 points per muffin. For the new smart points program, it’s 6 points per muffin. As we update the recipes, we’re leaving both on, just in case someone is still following the old points plus program. Hopefully that makes sense!

  2. Kelley McCarthy

    Can you tell me if you use instant or regular old fashion oats in your yogart and oat banana muffins? I look forward to hearing from you. Best Regards! Kelley McCarthy

    • Lisa Coffman

      I used old fashioned, but it doesn’t matter. You’re essentially making oat flour by using a blender or food processor to grind all the ingredients into the dough. You can use whatever you’ve got on hand. If you’re concerned about them being fine enough, process the oats first until they resemble flour, then add the remaining ingredients.

      • Kelley McCarthy

        Thank you! I appreciate your quick response.
        Kelley McCarthy