Flourless Banana-Oat Greek Yogurt Muffins

This is a seriously healthy muffin (besides the chocolate chips, but you gotta live a little). Only a quarter cup of coconut sugar for the entire batch. Flourless. Greek yogurt. Hemp. All good things. Not like one of those muffins that is actually a cupcake disguised as breakfast—you’re not fooling me, Starbucks.

These didn’t rise as much so they turned out sort of like pucks instead of raised muffins, but the flavour is all there and the texture is still nice and fluffy. I like to warm them up for a few minutes in the oven or a few seconds in the microwave alongside a cup of tea in the morning.

In the upcoming weeks you can expect posts more frequently (hopefully) now that I’ve got a bit more free time. I’m trying to get in a bit of everything: baking, cooking, grilling, etc. but ever since I started working at a bakery my desire to make my own sweets has dropped. I know I’ll be making a super-amazing-special dessert post in early July that I make every year for my boyfriend’s birthday…the gears are turning. Also, one of my co-workers just started her own fitness/food blog called The Active Blondie and you should say hello!


Flourless Greek Yogurt Banana Muffins

Sidenote: A robin laid eggs in my backyard a little while ago and look who I found last week! So cute.

Baby birds


Makes 12 muffins

  • 1 cup plain Greek yogurt
  • 2 overripe bananas or thawed from frozen bananas
  • 2 eggs at room temperature
  • 2 cups whole large flake oats, plus some for sprinkling
  • 1/4 cup coconut sugar
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 3 tbsp. whole hemp hearts
  • 1/2 cup milk chocolate chips


Preheat oven to 400 degrees F. Grease a 12-cup muffin tin or line with papers and spray with cooking oil.

Toss all ingredients except for the chocolate chips and hemp hearts into a food processor. Pulse until well mixed and a batter has formed. Stir in chocolate chips and hemp seeds by hand.

Pour batter evenly between the 12 spaces in the pan, then sprinkle a few whole oats on top of each one. Bake for 10-12 minutes, until the tops are golden and a toothpick can be inserted and removed cleanly. Allow to cool on a wire cooling rack for 5 minutes. For storage, wait until fully cooled and store in an airtight container for up to 4 days.

8 Comments Add yours

  1. Lety C says:

    I love it, This is what I call healthy too, thanks for sharing 🙂

    1. Thanks for reading! Glad you like them 🙂

  2. Oh my gosh, great minds – I made a batch of banana yoghurt muffins this week with a batch of my homemade yoghurt that came out a bit too runny, was planning to share them in the coming weeks. I like the addition of oats to yours 🙂

    1. Homemade yogurt?! I didn’t get that intense with it but that sounds great. Can’t wait to see them!

  3. HavensBakes says:

    These sound amazing, and definitely a lot more nutritious than a Starbucks “muffin”!!

  4. chefceaser says:

    Reblogged this on Chef Ceaser.

  5. Dragos Balan says:

    Hands down, not one word of a lie, best muffins I’ve had, the oats and yoghurt I think really won me over. I’ve always been a bit more of a cupcake fella, but I’m ready to cross onto the other, and much tastier side! 😛

  6. Lisa says:

    What can I substitute for the coconut sugar and whole hemp hearts?

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