Banana Oat Yogurt Muffins (Christian's Favorite Muffins)
These muffins require just seven ingredients, most of which are really healthy. If inclined, you can add nuts for crunch or cinnamon for its warm flavor.

Yields 12 muffins.


  • 1 cup mashed very ripe bananas (8 ounces peeled; about 2 large)
  • 2 eggs
  • 2/3 cup (or a 5.3-ounce single serve container) plain Greek yogurt (2% or whole milk yogurt works best*)
  • 1/4 cup pure maple syrup (may substitute honey)
  • 1 1/2 cups (180 grams) oat flour (or 2 cups oats, blended into flour)
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips, mini or regular plus more for sprinkling on top**


  1. Preheat the oven to 375 degrees F. Prepare a 12-cup muffin pan by greasing or spraying the cups with cooking spray. If using paper liners, spray them with cooking spray to prevent the baked muffins from sticking to the paper. Set aside.
  2. If you have a kitchen scale, you can weigh the peeled bananas–rather than mashing and then measuring–and mash them with a fork in a mixing bowl. Whisk in the eggs, followed by the yogurt and maple syrup. Add the oat flour and baking soda, and stir to thoroughly incorporate. Stir in chocolate chips.
  3. Transfer the batter to the prepared muffin pan. I use a large ice cream scoop for even, mess-free portioning. Sprinkle a few chocolate chips on top top of each muffin.
  4. Bake for approximately 15 minutes or until the muffins pass the toothpick test, taking care not to over-bake. Allow the muffins to cool in the pan for 5-10 minutes before removing to a rack to cool completely. Store in an air-tight container for up to a week. The muffins may be stored at room temperature, but after a day or two I prefer to keep them in the fridge to preserve freshness. The muffins freeze well, too.


  • I have made these muffins with non-fat Greek yogurt and they are fine. However, the texture when no fat is used will not be as tender.
  • A mix of chocolate and peanut butter chips is also delicious in these muffins.

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