Banana oat greek yogurt muffins

The recipes I put up on my blog seem to have a common theme - simple, fast and healthy. This one is probably by far the simplest, most delicious recipe I've come across. My boyfriend and I can't get over how yummy these muffins are and how unbelievably easy they are to make. You literally throw everything into a blender, blend, bake and binge. 


Serves 12


  1. Preheat oven to 400F.
  2. Lightly grease the cups of a standard 12-cup muffin pan.
  3. Add all the ingredients except for the chocolate chips to a blender or food processor.
  4. Process on high until the oats are broken down and batter is smooth.
  5. Stir in chocolate chips by hand.
  6. Pour batter into prepared muffin pan, filling each one 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  7. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
  8. Allow muffins to cool in pan for 10 minutes before removing.
  9. Store in an air-tight container for up to 1 week.
  • 2 cup gluten-free rolled oats
  • 2 medium ripe bananas
  • 2 large eggs
  • 1 cup greek yogurt
  • 1/4 cup sucanat cane sugar (or brown sugar)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips

Recipe from Running with Spoons