Description
These Oatmeal Chocolate Chip Greek Yogurt Muffins are a healthy and delicious breakfast option, combining the wholesome goodness of whole wheat flour and oats with the creamy tang of Greek yogurt and the indulgence of chocolate chips. They’re moist, high in protein, naturally sweetened with honey or maple syrup, and perfect for a quick morning treat or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 1/2 cup mini or regular chocolate chips
Instructions
- Preheat oven and prepare tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, honey or maple syrup, eggs, melted coconut or vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, mix the rolled oats, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon thoroughly.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter ensuring they are evenly distributed.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- For variation, substitute blueberries or chopped nuts in place of chocolate chips.
- Use paper muffin liners to make removal easier and reduce cleanup.
