Sick of banana bread? My moist, healthy Banana Oat Yoghurt Muffins are packed with banana, Greek yoghurt, and oats for a healthy breakfast snack, or sweet treat. Dark chocolate chips make them irresistible! Perfect for meal prep and freezer-friendly.
Banana Choc Chip Yoghurt Muffins
Servings
12
servingsPrep time
15
minutesCooking time
18
minutesGood for Breakfast • Makes 12 muffins • Prep 15 mins • Bake 15-18 mins
Ingredients
- Dry Ingredients
1 1/2 cups wholemeal flour
1 cup rolled oats
1 1/2 tsp baking powder
1 tsp bicarb soda
1/2 tsp salt
1 tsp cinnamon
- Wet Ingredients
1/4 cup avocado oil
1/2 cup brown sugar
2 eggs
3 ripe banana’s, mashed
1 cup greek yoghurt
- Add ins
1 cup dark chocolate chips
Directions
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together all dry ingredients (except chocolate chips).
- In a medium bowl, whisk together avocado oil, brown sugar, eggs, mashed bananas, and Greek yoghurt.
- Fold the wet mixture into the dry ingredients until just combined. Gently fold in the chocolate chips.
- Divide batter evenly among the muffin liners.
- Bake for 15–18 minutes or until golden and a toothpick comes out clean.
- Cool completely on a wire rack.
Notes
- Storage: Store in an airtight container at room temperature for 3-4 days, fridge for 4-5 days, or freeze for up to 3 months. Thaw overnight or warm before serving.
Nutritional Panel
Per Muffin – Approx
Nutrient Amount (approx)
Energy 280kcal
Protein 8g
Carbohydrates 38g
Fat 12g
Fibre 5g
Sugars 18g
Notes: Values vary depending on the actual ingredients used.- Tips:
Place a paper towel in the bottom of the container to absorb extra moisture and prevent sogginess.
They stay beautifully moist thanks to the yoghurt and bananas, no dryness issues!
For best texture after fridge/freezer, warm them slightly in the microwave or oven.
