Banana Oat Muffins

Finally! A non-lemon recipe! Today’s recipe comes from Running with Spoons, and we really, really, really, like this recipe. And it’s kind of healthy so that’s even more awesome.

There’s just something about the words: banana, chocolate and oatmeal that just sounds super comforting, and who doesn’t love healthy comfort food. These muffins are great for a quick morning breakfast or an afternoon snack.

Banana Oat Muffins


  • 1 Cup Greek Yogurt (Plain)
  • 2 Very Ripe Bananas
  • 2 Eggs
  • 2 Cups Old Fashioned Rolled Oats (Quick is okay as well)
  • 1/4 Cup Dark Brown Sugar
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Cup Chocolate Chips
  • Cooking Spray

Step 1:  Preheat your oven to 400°, then line your muffin pan with your cupcake liners. Using your cooking spray, spray the inside of the cupcake liners. I know this step seems weird, but if you don’t, the muffins will stick to the liner. TRUST US. We missed this step the first time we made them. We suggest using Pam Baking, it smells tasty 🙂

Step 2:  Put the bananas, yogurt, eggs, oats, sugar, baking powder, and baking soda in a blender and blend until everything breaks down and is smooth. Banana Oat Muffins

Don’t be afraid of darker bananas! They have a wonderful banana flavor! Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins

Step 3:  Pour the prepared batter into the cupcake liners. You can also sprinkle the tops of the muffins with more chocolate if you wish. Banana Oat Muffins

Step 4:  Bake for 15-20 minutes. The tops will be set and the toothpick will come out clean. These can be stored in an airtight container for up to a week. Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins

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