In, local.moms

Tasty + Trim Breakfast Boost {DIY Recipe}

I used to love to bake, but then I had a baby — and now I can barely find time to take a shower, let alone bake something anymore. But, the other day I had some bananas that were getting a little too ripe, so instead of throwing them away I decided to try to make something with them.

I was also looking for something more on the healthy side (I’ve got some baby weight to lose!) and so of course, I set off to Pinterest in search of a yummy, healthy, banana-something recipe.

Luckily, I came across Banana Oat Greek Yogurt Muffins from Running with Spoons, and amazingly, I had all the ingredients!  BONUS: it was a delicious and healthy recipe [I mean, hello, it has Greek yogurt and oats in it — that’s healthy to me 😉 ]!

You guys, it was a miracle! My baby just sat in her vibrating chair and watched me bake those muffins the entire time.  She was an angel!!  Not that she isn’t always an angel [ha! 😉 ], but she just sat there and watched as I talked to her about the ingredients in the recipe I was baking. It was wonderful…


If you can find a little extra time in your day to bake something yummy and guilt-free, unlike the more typical go-to recipes {yeah, I’m talking to  you delicious chocolate chip cookies}, then look no further — ok, well just look at the recipe below and let us know how it turns out for you!

Banana Oat Greek Yogurt Muffins
Prep time: Cook time: 15 mins | Total time: 20 mins
Author: Amanda @ Running with Spoons
Yields: 12 muffins
  • 1 cup plain Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats (old fashioned or quick)
  • ¼ cup brown sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chocolate chips, mini or regular
  1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
  2. Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
** If using paper liners, you’ll want to spray them with cooking spray as well, as the lack of oil in these muffins could make them stick to the liners after baking.
{I also added about a tsp. of cinnamon and about a tbsp. of flax seeds for added healthiness & nutrition.} local-baking-banana-muffin
Happy baking! I’m sure you will enjoy them! If you have other healthy baking recipes that don’t take too long to make (again, I have a baby who doesn’t like me to leave her for long leisurely activities), then please let me know in the comments below 🙂
#happybaking #DIYrecipes #healthybaking #spreadthelove #sharingiscaring #LL805
Tanisha at LL805
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  1. Erin
    3 years ago

    Yum thank you for sharing! Try these the next time you find yourself with extra bananas… Some of the ingredients are a bit more obscure but the recipe itself is simple since everything just gets whipped up in the food processor. They are incredible and provide lots of good healthy energy for busy mamas!

    1. Tanisha
      3 years ago

      Awesome thanks for sharing Erin! I will definitely have to try that out next time!


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