To say I make these muffins on the reg is an understatement. I almost always have overripe bananas on my counter; and when I don’t, I have a few hidden away in my freezer for dire, I. Need. Muffins. NOW. situations.
These guys come together with a few simple ingredients for the perfect breakfast or a healthy mid-afternoon snack! Plus they are only 167 calories each – including the chocolate chips. So eat two for good measure!
You probably have all of these things already in your kitchen… Mashed bananas. Rolled oats ground to a flour – GF if you’re into that! Baking powder, soda, and cinnamon. Eggs. Greek yogurt. Vanilla. Chocolate chips (duh!).
Start to finish this recipe will only take you 25 minutes. Well then you will probably need to wait 5 more minutes if you don’t want to burn the daylights out of your mouth and actually taste these things. So let’s say 30 minutes to be safe.
And let me tell you, these babes hot out of the oven are deeeeeevine. So wait the extra 5 minutes. Your taste buds will thank you.
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Banana and Oat Flour Muffins
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 muffins 1x
- 2 1/2 cups rolled oats, ground to a flour
- 1 cup Greek yogurt
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F.
- Process oats until they reach a flour consistency. Add baking powder, baking soda, and cinnamon.
- Mash ripe bananas. Add eggs, Greek yogurt, and vanilla. Mix to combine.
- Add dry ingredients to wet ingredients. Mix until incorporated.
- Stir in chocolate chips.
- Coat a muffin pan with nonstick spray. Divide batter between 12 muffin tins.
- Bake for 12-15 minutes or until an inserted toothpick comes out clean.
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These look lovely! I like that there is no added sugar at all.
Thank Annie! And yes 🙂 the bananas and chocolate chips are all the sweetness you need!
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Could I substitute unsweetened applesauce for the Greek yogurt?
Savannah, I’ve never tried substituting applesauce in place of the Greek yogurt. My fear is that the muffins will be a little too moist and they will definitely be more dense. If you try it, I would only add in 3/4 cup instead of the full 1 cup – that should cut back on the wetness of the muffins. Let me know how it goes!
Two questions. First, I just bought a bag of oat flour. How much should I use (assuming 2.5 cups of oatmeal when ground to a flour yields a different measure). Also, I want to substitute blueberries for the chocolate chips. Do you have any advice on if/how I should adjust other measurements so the muffins turn out well? Thanks.
Hi Sidney! It is a slightly different measure, but not by much. I would start with 2 1/4 cups of oat flour and check your consistency – the batter is not super runny; so if it is, add in that extra 1/4 cup of oat flour. You can swap the blueberries in at the exact amount of the chocolate chips – or you can even add them in addition to the chip or even add more! The add-ins will not affect these muffins and I LOVE muffins full of good stuff. Go for it! Let me know how they turn out 🙂
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Well, I made the muffins. The batter was perfect with 2-1/4 cups of flour. I added 2/3 cups of thawed blueberries. I seldom cook, and with my other sugar-free and wheat-free muffins, I barely have enough batter to fill the 12-cups 2/3 full. With this recipe, I had a lot of extra batter, so I just kept filling the cups until they were all full to the top if not higher. (I can hear you laughing now.) WELL, I had to bake them for exactly 43 minutes before the toothpick came out clean – LOL. I did some research afterwards and read that you should only fill the cups 2/3 full, so next time I’ll just grease up my 6-cupper, too, and get more muffins – yea!. I don’t know why I had more batter than I should, could it be my Greek yogurt was strained? The blueberries? Anyway, the muffins still tasted great, though maybe not quite as moist as they should have been. The recipe is super easy, too. I finally have a great sugar-free muffin recipe using oat flour. Thanks Ellie!
I’m glad you liked them! For this recipe with the amount of batter I get, I usually fill the cups to the top. You might have gotten a little more batter because of the amount of blueberries compared to chocolate chips. I’m really surprised they took that long to bake! Were they super dry?
No. They were almost perfect. Maybe purchased oat flour is more dense or something. Since I don’t like to cook and want to make as many muffins as possible with one go, I’m going to put less batter in the cups and see how that works. And you really can’t tell that it is oat flour vs. wheat flour. Very tasty!
Ok great! Well I am so glad you like them. And less batter = more muffins. WIN!
I made these and added a pinch of salt. I used mini muffin pans and ended up with 43 muffins! Awesome recipe! They taste delicious!!
Thanks Kelley! I’m so glad you liked them – and I love making them mini!!
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I absolutely love this recipe. I’ve been on the look out for muffins without added sugars and nothing extra I need to buy. These were great! For portion control for my child, I made medium size ones (2 inch at the base) and got 20. It’s the 2nd time I’m making them. I’ve added 1 diced apple to it for additional nutrition (tho I’m not too sure if basked apple has any nutrition left?).
I do not know why since it’s the first oat flour recipe in trying, but it took about 35 minutes to bake. I bake a lot. I just don’t why it takes longer? Thank you once again for this recipe. I would welcome more from you! My 5 Yo says ‘it’s not too sweet AND is delicious! ‘… aND warms my motherly heart to know my child is enjoying it without processed white flour and added sugar!
Thank you Theresa! It warms MY heart that you and your child love the muffins 🙂 I have no idea why they took so long to bake, but as long as the toothpick comes out clean you should be good! Please let me know if there are any other kinds of recipes you are looking for and I will do my best to put them on the blog! xoxo, Ellie
I was wondering if I could sub home made keifer for the greek yogurt. I realize the keifer is thinner than yogurt, but was going to add some seeds & psyllium powder about a teaspoon. Thanks
Hi Helen! I think you definitely could – start with a 1:1 swap and let me know how it turns out 🙂
I decided to make half of your recipe in case it didn’t work.
Here are the ingredients as far as I can remember as I wrote out the amounts I used after, … instead of writing it down while making it.
1 1/4 quick cook oats made into oat flour instead of using rolled oats
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
3/4 cup keifer instead of 1/2 cup because the batter was too thick as a result of going a bit crazy on the seeds & adding oat bran
1/4 cup water
1 mashed banana
1/2 tsp vanilla extract
1 tsp orange zest …next time might use 2 tsps
25 ml oat bran
30 ml sesame seeds
30 ml sunflower seeds
15 ml fennel seeds
I believe this is as accurate as I can remember. These muffins turned out sensational.
Not sweet at all, but with a hint of orange taste. They were moist with a texture somewhat like bran muffins due to the oat bran & seeds. I don’t especially like sweet muffins. I find many recipes add too much sugar & the store bought ones are away too sweet for my taste. I would think adding a 1 tbsp of sweetner would give them a subtle touch of sweetness if one wanted a more sweeter muffin.
These were perfect for me. Very nutritious …good for breakfast muffins.
Thanks Ellie for a good base recipe.
These might become my new favourite. I always like bran muffins, but these certainly fill the bill.
I just remembered that I used a flax egg instead of a regular egg, as eggs don’t agree with me. Just thought I should mention that.
Also, I filled the 6 cup silicone muffin pan up to the top & they browned & rose beautifully. I baked them for 40 mins total, but they were done at 30 mins. Left them in for the extra 10 mins to brown them up darker.
Hi again Ellie,
Sorry , I also realize I left out the pysillum powder & 2 ml of salt.
Here is the corrected recipe.
1 1/4 cups of instant oats ground into flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp cinnamon (I like cinnamon)
1 tsp pysillum powder ( pysillum husks ground into powder) added to dry mixture
25 ml oat bran
30 ml each of sesame seeds & sunflower seeds
15 ml fennel seeds
2 ml salt
1 flax egg
3/4 cup Keifer
1/4 cup water
1 tsp orange zest
1 /2 tsp vanilla extract
1 mashed banana
30 – 40 mins at 350° yields 6 muffins
Thanks so much Helen!!
These were OK. I’m wondering if I didn’t grind the oats fine enough. It’s not like there were large pieces, but the texture was a little rougher than I was looking for. I was looking for the same sort of smooth texture that you get with a pre-made oatmeal muffin mix. I also added frozen blueberries along with the bananas and chocolate chips. The taste was good, but a little dry.
It was an easy snow day project with the 5 yr old twin granddaughters, and they liked them, so that’s all that matters!! Thanks from Ontario, Canada for sharing your talents with us!!
Thanks for the review Sherri. I would definitely grind the oats until a powder/flour forms. I’m happy I was able to provide you with a fun project for you and your granddaughters!
I made these today and they were amazing! I love the no added sugar too! I made them in mini muffin pans and baked for 11 minutes. I ended up with 40. Thanks for the recipe and I will definitely be making this again!
Thanks so much Robin – I love that you made them mini!!