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Prep Time: 10 min
Total Time: 30 min
Serves: 12


  • 2 very ripe bananas
  • 1/2 cup cubed pineapple or unsweetened applesauce
  • 1/2 cup vanilla Greek yogurt
  • 2 eggs
  • 3 tablespoons organic honey
  • 2 cups whole rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup dark chocolate chips
  • 4 tablespoons strawberry preserves
  • 3-5 strawberries, diced
Shop Ingredients


  1. Preheat oven to 375°F. In a high powered blender, add bananas, pineapple (or applesauce), Greek yogurt, eggs, honey, rolled oats, baking powder and baking soda. Blend until mixture is smooth and there are no chunks.
  2. Stir chocolate chips into the batter using a spoon. Spray a 12-count muffin tin with non-stick cooking spray. Pour the batter into each muffin tin, dividing it equally among the 12 muffin tins (each muffin will be 3/4 full).
  3. Bake for 17-19 minutes until the top is no longer glossy and muffin is fully cooked. The edges will brown only slightly. Remove muffins from oven, and let cool for 5 minutes.
  4. Remove each muffin from tin. Brush a teaspoon of strawberry preserves over the top of each. Sprinkle on diced strawberries and wait for them to completely cool. Enjoy!


All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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