These Greek Yogurt Banana Oatmeal Muffins are a quick, homey bake that balances wholesome oats and ripe banana sweetness with a tender crumb from Greek yogurt. They come together fast, keep well for busy mornings, and are an easy way to use overripe bananas without sacrificing flavor — plus the chocolate chips make them feel like a treat.
Why you’ll love this dish
This recipe hits the sweet spot between breakfast and snack. It’s wholesome enough to start the day (oats + Greek yogurt = protein and fiber) but still feels indulgent thanks to banana and chocolate chips. You can toss the batter together in one bowl, use pantry staples, and bake a dozen muffins in under 30 minutes — ideal for school lunches, brunch, or a grab-and-go breakfast.
"Soft inside, slightly chewy from the oats, and the banana flavor is spot-on. My kids asked for these all week." — a simple home-bake review
If you enjoy banana-forward recipes, you might like riffing on other banana snacks too, like this crunchy banana tempura recipe for an entirely different texture and treat.
How this recipe comes together
Think of the process as wet + dry, fold, and bake. First you mash ripe bananas and whisk them into Greek yogurt with eggs, honey (or maple), and vanilla. Separately mix rolled oats, flour, baking powder, salt, and cinnamon. Combine until just mixed, fold in chocolate chips, spoon into lined muffin cups, and bake at 350°F (175°C) for roughly 18–20 minutes. The yogurt keeps the crumb moist while the oats add structure and a pleasant chew.
What you’ll need
- 1 cup Greek yogurt (plain; full-fat gives richer muffins)
- 2 ripe bananas, mashed (the riper, the sweeter)
- 1 cup rolled oats (old-fashioned)
- 1/2 cup all-purpose flour
- 1/4 cup honey or maple syrup (maple = deeper flavor)
- 1/4 cup chocolate chips (semi-sweet recommended)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
Ingredient notes/substitutions:
- For gluten-free: use certified gluten-free oats and swap the all-purpose flour for a 1:1 gluten-free baking flour.
- To cut sugar: reduce chocolate chips or omit; add a tablespoon more yogurt for moisture.
- Greek yogurt swap: plain regular yogurt will work but use less (about 3/4 cup) if it’s very loose.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the Greek yogurt, honey or maple syrup, vanilla, and eggs until evenly combined.
- In a separate bowl, stir together the rolled oats, flour, baking powder, salt, and cinnamon.
- Gently add the dry ingredients to the wet mixture. Stir until just combined — a few streaks of flour are okay; overmixing makes muffins dense.
- Fold in the chocolate chips so they’re distributed but don’t overwork the batter.
- Divide batter evenly into the prepared muffin cups (about 12). Smooth tops if desired.
- Bake 18–20 minutes, rotating the pan halfway through if your oven has hot spots. Muffins are done when tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.
Best ways to enjoy it
These muffins are versatile:
- Serve warm with a smear of nut butter or a drizzle of honey.
- Pair with Greek yogurt and fresh fruit for a complete breakfast.
- Bring to brunch with a pot of coffee or tea.
For a holiday brunch, they contrast nicely with richer winter bakes — try serving alongside spiced treats like Christmas stollen muffins for variety and festive flavor.
Storage and reheating tips
- Room temp: Store cooled muffins in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep in the fridge up to 4 days; the yogurt keeps them safe longer but the texture firms up slightly.
- Freezing: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour.
- Reheating: Warm a muffin 15–20 seconds in the microwave or 5–8 minutes at 325°F (160°C) in a toaster oven to revive freshness. If frozen, defrost first for more even reheating.
Food safety note: Because these contain eggs and dairy, refrigerate leftovers if you won’t eat them within a day or two, especially in warm climates.
Pro chef tips
- Use very ripe bananas (lots of brown spots) for the best flavor and natural sweetness.
- Don’t over-process the oats. If you prefer a finer texture, pulse the rolled oats 3–4 times in a food processor — but don’t turn them into flour unless you adjust the flour amount.
- Measure flour correctly: spoon into the cup and level off to avoid dry, crumbly muffins.
- Let batter rest 5 minutes before baking — oats hydrate and give a better crumb.
- To avoid sinking centers: don’t open the oven during the first 12 minutes of baking and make sure baking powder is fresh (older leavening = flat muffins).
Creative twists
- Blueberry-banana: Fold in 3/4 cup fresh or frozen blueberries instead of chocolate chips.
- Nutty add-in: Stir in 1/2 cup chopped walnuts or pecans for crunch.
- Peanut butter swirl: Drop spoonfuls of peanut butter on top of batter and swirl lightly.
- Vegan: Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and use a dairy-free yogurt; results will be denser.
- Lower-sugar: Omit chocolate chips and add 1/4 cup chopped dates or 2 tbsp unsweetened applesauce.
Common questions
Q: How long does prep and total time take?
A: Prep is about 10 minutes (mashing, mixing), and baking is 18–20 minutes. Total time roughly 30 minutes including brief cooling.
Q: Can I use quick oats instead of rolled oats?
A: Yes. Quick oats will produce a softer, less chewy texture. If you prefer a heartier bite, stick with rolled oats.
Q: Are these muffins freezer-safe?
A: Absolutely. Freeze cooled muffins for up to 3 months. Wrap individually or layer with parchment in an airtight container.
Q: Can I omit the eggs to make them egg-free?
A: You can try flax eggs (2 tbsp ground flax + 6 tbsp water for 2 eggs) or commercial egg replacer, but texture and rise will be slightly different — expect a denser muffin.
Q: Will they be too wet because of the yogurt?
A: Greek yogurt gives moisture and a tender crumb. If your batter seems excessively runny, let it sit 5 minutes to allow the oats to absorb liquid; if still very loose, add 1–2 tbsp extra flour.
If you want more muffin ideas or more ways to use ripe bananas, ask and I’ll share seasonal variations and shopping tips.
Greek Yogurt Banana Oatmeal Muffins
Ingredients
Wet Ingredients
- 1 cup Greek yogurt (plain; full-fat gives richer muffins) Can substitute with regular yogurt, use less if very loose.
- 2 pieces ripe bananas, mashed (the riper, the sweeter) Use bananas with lots of brown spots for best flavor.
- 1/4 cup honey or maple syrup (maple = deeper flavor) Can adjust based on sweetness preference.
- 1 teaspoon vanilla extract
- 2 large eggs Can be replaced with flax eggs for vegan option.
Dry Ingredients
- 1 cup rolled oats (old-fashioned) Can use certified gluten-free oats for gluten-free version.
- 1/2 cup all-purpose flour Can substitute with a 1:1 gluten-free baking flour.
- 1 teaspoon baking powder Ensure freshness for best results.
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chocolate chips (semi-sweet recommended) Can reduce or omit for lower sugar option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the Greek yogurt, honey or maple syrup, vanilla, and eggs until evenly combined.
- In a separate bowl, stir together the rolled oats, flour, baking powder, salt, and cinnamon.
- Gently add the dry ingredients to the wet mixture. Stir until just combined — a few streaks of flour are okay; do not overmix.
- Fold in the chocolate chips so they are distributed but do not overwork the batter.
- Divide batter evenly into the prepared muffin cups (about 12). Smooth tops if desired.
Baking
- Bake for 18–20 minutes, rotating the pan halfway through if your oven has hot spots. Muffins are done when tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.