By Allegra Burton, MPH, RDNWednesday, 26 April 2017 

When life gives you too many ripe bananas....banana muffins!



  • 2 ½-3 large very ripe or over-ripe bananas

  • 2 cups of old fashioned rolled oats

  • 1 cup plain greek yogurt (2% or full fat work best, in my opinion)

  • 2 large eggs

  • 1-2 TBSP agave or honey OPTIONAL (trust me, these are sweet enough from the bananas)

  • 1 ½ tsp baking powder

  • ½ tsp baking soda 

  • 1 or more tsp cinnamon, depending on preference

Optional add-ins:

Once blended you can add:

Chocolate chips


Blueberries and/or other fruit


Vanilla extract


  1. Preheat oven to 400 degrees

  2. Add all of the above ingredients to a food processor.

  3. Process on medium or high until all ingredients are combined and a batter consistency is formed

  4. Spoon batter into a greased non-stick muffin pan or use paper muffin tin liners

  5. Bake for about 17 minutes – depending on your oven (between 15-20 mins)

  6. Remove from oven (the muffins might sink a bit – that's ok) and let muffins cool on a wire rack at room temperature. Store in refrigerator for a few days or freezer for up to 3 months.

  7. Enjoy!! Great with any type of nut butter, plain greek yogurt, or all by themselves.