Of all the things you can bake, I think muffins are the most forgiving.
So many baked goods require precision and exact measurements, but there seems to be a lot more wiggle room with muffins. These Greek Yogurt Chocolate Chunk Banana Oat Muffins are highly adaptable and I know this because I’ve made dozens of different versions of them over the years.
Sometimes, I add strawberries. Chopped walnuts, for crunch. Hemp seeds for protein. Dried cherries because dried cherries are amazing. Coconut oil is always my favorite to bake with, but any oil will do the trick.
Vegan? Swap the egg with a flax egg and use non-dairy yogurt. Don’t have white whole wheat flour on hand? I’ve used regular whole wheat, all-purpose flour, pastry flour, and even combinations of two different flours. An extra 1/4 cup of brown sugar will make the recipe sweeter if your bananas are slightly less-than-ripe; turbinado sugar sprinkled on before baking for a sweet crunchy top.
Just like these Honey-Sweetened Banana Oat Hemp Muffins, this recipe will keep for a month or two in the freezer so you can have a quick breakfast on hand whenever you need one.
And yes–these muffins are totally acceptable for breakfast! They’ve got your protein, whole grains, and fruit all in one little handheld package. Convenient!
Photos by Ana Stanciu
Chocolate Chunk Banana Oat Muffins
No time for breakfast? With Greek yogurt, bananas and oats, these muffins are perfect for grabbing on your way out the door.
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 egg
- 1 cup old fashioned oats
- 1 cup ripe mashed ripe banana about 2 bananas
- 1 6-ounce container plain Greek yogurt
- 1/2 cup packed brown sugar
- 1/4 cup coconut oil melted
- 1/3 cup roughly chopped dark chocolate
Preheat oven to 400ºF and line a muffin tin with 12 liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
Beat the egg in a large bowl. Stir in the oats, banana, yogurt, sugar, and coconut oil and mix well.
Pour the dry mixture into the wet mixture. Stir until everything is just incorporated, being careful not to over-mix. Fold in the dark chocolate.
Divide the batter into the muffin cups. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
If desired, top your muffins with thinly sliced bananas, additional oats or chocolate chips, or a sprinkling of turbinado sugar before baking.