Flourless Greek Yogurt Banana and Oats Muffins

Flourless Greek Yogurt Banana Oat Muffins

As some of you may know, I try and avoid gluten-overloads. Normal muffins = lots of  gluten.

Do I do this by choice? Guuuuuuuurl no. I love bread. I love pasta. I love anything that has to do with carbs. Does my body love it? Unfortunately, no.

For about five years now I’ve been cutting out excessive gluten from my diet. I was tired, foggy, felt what like my stomach was turning inside out, and had extreme headaches. Sounds fun, right? Something had to be done. It dawned on my Mom one day to try and cut out bread. And wa-lah! It was like a 180 change.

I do still have gluten in my diet, because sometimes I just can’t resist, but I have cut back by an extreme amount. I don’t have bread in my house so I’m not tempted and hate myself for it later!

I’m always looking for recipes that don’t include gluten (and not substituted with weird ingredients) and these muffins are exactly that! I had every single one of the ingredients around my kitchen which was a huge plus. These aren’t your average muffins. Due to the lack of flour or oil the yogurt makes them moist, and the oats help them keep their shape.

Be prepared for a slightly denser muffin than you would get at a coffee shop – but they are still extremely moist and delicious! And really healthy 🙂 The chocolate chips can easily be substituted for blueberries or any kind of fruit. Check out the recipe below for some flourless, healthy banana oat muffins!

Flourless Greek Yogurt Banana and Oats Muffins

Flourless Greek Yogurt Banana and Oats Muffins


  • 1 cup plain greek yogurt
  • 2 medium ripe bananas
  • 2 eggs
  • 1/4 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips


  1. Set your oven to 400 degrees, and line your muffin pan with paper liners* or spray with cooking spray
  2. Add all of your ingredients except the chocolate chips into a blender until your oats are broken down and your batter is smooth
  3. Stir in the chocolate chips by hand
  4. Pour the batter into each muffin cavity - about 3/4 full. Feel free to sprinkle a few extra chocolate chips on top!
  5. Bake for 15-20 minutes. Insert a toothpick into the center of your muffin, if it comes out clean your muffins are ready. Allow the muffins to cool in the pan for 5-10 minutes before removing.
  6. *I suggest spraying your paper liners with cooking spray. Due to the lack of oil in the muffins, they tend to stick after baking.


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