Posted by The Idea Room on

These Skinny Banana Oat Greek Muffins are gluten free and delicious. Easy to whip up and in your belly within 30 minutes. Great use for ripe bananas.


Many of you know about some of my dietary restrictions. I try to stick them as much as possible so that I can feel good. I am not always perfect and allow myself a little cheat here and then so that I don’t feel like I am totally restricting myself. When I feel restricted, I tend to focus on what I can’t have and then I can become obsessed about food…which is exhausting.

I have found a few “treats” that I really do enjoy and these Banana Oat Greek Yogurt Muffins are one of them. They are tasty AND gluten free…just make sure you use certified Gluten Free oats (and brown sugar) if you need them to be totally gluten free.


Are you always on the hunt for more Gluten Free Recipes like me? Sharing a few of our go-to gluten free recipes below:

25 Gluten free dinner recipes

Gluten Free Blueberry Oatmeal Pancakes

Gluten Free Instant Pot Pot Roast

Banana Oat Muffins

Peanut Butter Blender Muffins

Printable Gluten Free Pantry Labels


They take minutes to whip up. You can be enjoying them in 30 minutes or less! They are so good, my kids always want to help me eat them. If I have any left, I will throw them in a freezer baggie and freeze them so I can pull them out later when I need a little snack! It is nice to have them on hand so that I have an easier time sticking to my diet restrictions.


These Skinny Banana Oat Greek Muffins are gluten free and delicious. Easy to whip up and in your belly within 30 minutes. Great use for ripe bananas.

 Course Snack

 Keyword Banana Chocolate Chip Muffins, banana muffins, muffins

 Prep Time 10 minutes

 Cook Time 20 minutes

 Servings 24 servings

 Calories 64 kcal

 Author Amy


  • 1 cup greek yogurt plain
  • 2 each bananas ripe
  • 2 large eggs
  • 2 cups rolled oats old fashioned or quick
  • 1/4 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips  mini or regular


  1. Preheat oven to 400 degrees F. and prepare a muffin pan by spraying with non-stick cooking spray or adding cupcake liners to the pan.
  2. Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
  5. Allow muffins to cool in pan for at least 10 minutes before removing. Store in an air-tight container for up to a week.

These muffins are so tasty! You can bake them in the mini muffin tins like we do for a tasty little bite-sized snack…or use a regular muffin tin. If you use a larger muffin tin, you will need to increase your baking time so that they cook all the way through. Test them with a toothpick to make sure they are fully cooked.

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