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Double Chocolate Greek Yogurt Muffins – A more healthy snack.

Looking for a quick and nutritious breakfast on the go or snack for your child’s lunch sack?

Try some yummy Double Chocolate Greek Yogurt Muffins  – recipe provided by

1 cup (225 g) plain or vanilla Greek yogurt
2 medium-size ripe bananas (200 g or 1 cup mashed)
2 large eggs
1 1/2 cups (120 g) rolled oats*
1/4 cup (20 g) unsweetened cocoa powder
1/4 cup (50 g) brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (85 g) mini chocolate chips (with a few additional chocolate chips to sprinkle on top)

1. Preheat oven to 400F and prepare a muffin pan by spraying with cooking spray. (Spray tins, even if using paper liners, since the lack of oil may make them stick to the paper.)
2. Place the oats in a high-speed blender and grind into a flour. Add all the remaining ingredients to the blender or food processor, except for the chocolate chips. Process until the batter is smooth and creamy. Stir in chocolate chips by hand.
3. Pour batter into a prepared muffin pan, filling each cavity until it is about ¾ full, then sprinkle a few chocolate chips over the top of each muffin.
4. Bake for 15-20 minutes, until the tops of the muffins, are set and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 10 minutes before removing from the pan. Store in an air-tight container for up to a week.


Freeze the muffins in Ziploc baggies and grab them from the freezer when you are on the go. They will be perfect for a lunch or snack in just a few hours.

Haley Pledger, PA
Women’s Care
Matthew Walton, DO
Austin Bills, DO
Family Medicine
Aaron Fausett, PA
Family Medicine
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