Greek yogurt banana oat muffins made with no flour, no oil, and no butter. PLUS there is little sugar required for these tasty muffins! via

Flourless Greek Yogurt Banana Oat Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author Chelsea


  • 1 cup vanilla Greek yogurt*
  • 1 cup ripe mashed bananas ~2 bananas
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons brown sugar**
  • 1 cups and 1/2 oat flour blended oats
  • 2/3 cup quick oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon and 1/2 baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 350 degrees F. Grease and flour a muffin tin and set aside. Do not use muffin liners as these muffins will stick to the liners.
  2. In a large bowl, beat together the Greek yogurt and the bananas. Make sure your bananas were ripe and are well mashed to avoid large banana chunks. Beat in the eggs, vanilla extract, and brown sugar.
  3. Meanwhile in a blender or food processor blend quick oats or old fashioned oats to form a flour consistency. Make sure to measure the oat flour AFTER it has been blended and not before.
  4. In a separate bowl, stir together the oat flour, the quick oats (MUST be quick oats not steel cut or old fashioned), cinnamon, baking soda, baking powder, and salt.
  5. Combine the wet and dry ingredients and stir until just combined. Over mixing will result in dense muffins. Stir in the chocolate chips.
  6. Divide the batter among the 12 muffin cavities. These muffins don't rise too much so use all the batter in the 12 cavities.
  7. Bake for 17-20 minutes. Remove and allow to slightly cool and then pull them out of the muffin pan onto a cooling rack to finish cooling.
  8. Store these muffins in an airtight container or bag in the fridge (warm in the microwave before eating) and enjoy or freeze within 3 days.

Recipe Notes

*I recommend a high quality 2% fat content vanilla Greek yogurt for optimal results on these muffins. **Increase the brown sugar if you aren't "used" to healthier snacks/breakfasts going to 6-7 tablespoons.