Yogurt Banana Oat Muffin


  • 2/3 cup rolled oats
  • 1/4 cup plain, non-dairy yogurt
  • 1/4 cup non-dairy milk
  • 3/4 cup gluten free or whole grain pastry flour
  • 1/4 cup light brown sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 large, ripened & mashed banana
  • 2-1/2 tbsp canola oil
  • 1 beaten egg
  • 5 tablespoon unsweetened carob chips (or chocolate chips)
  • Cooking Spray 


Preheat your oven to 410F and spray a muffin tin. Mix the rolled oats and yogurt together; add the milk and let the mixture sit for 10-12 minutes. In a medium bowl, gently mix the flour, sugar, salt, cinnamon, nutmeg, baking soda and baking powder until evenly combined. In a large bowl, mash the bananas then whisk in the egg and oil. Using a spatula, mix in the oat-yogurt-milk mixture until combined. Gradually add the flour mixture until combined – do not overmix!! If desired, add the carob chips (you could also use chocolate chips, nuts or dried fruit!). Fill the muffin cup about 2/3 of the way full and bake for about 14-16 minutes, or until a toothpick comes out clean!  

Nutritional Information, per serving (recipe makes 8 servings)

185 calories, 7g fat, 1.5g saturated fat, 23mg cholesterol, 176mg sodium, 27g carbohydrates, 3g fiber, 3.5g protein

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