Oatmeal Chocolate Chip Greek Yogurt Muffins made with whole wheat flour, oats and Greek yogurt in a healthier, hearty muffin that everyone will love!
A Muffin Obsession
My name is Maegan, and I’m obsessed with muffins! Banana muffins, chocolate chip muffins, blueberry muffins. ALL THE MUFFINS! They’re easy to bake, easy to serve, easy to eat and the varieties are endless. I can pretty much just open the fridge and pantry to find a few handy ingredients that would make tasty muffins in no time. And these Oatmeal Chocolate Chip Green Yogurt Muffins are definitely worth obsessing over. They’re definitely one of my favorite muffin recipes. And they’re healthy-ish. That’s hard to beat!
Watch Me Make Oatmeal Chocolate Chip Greek Yogurt Muffins
Join me in the kitchen as I make these amazing Oatmeal Chocolate Chip Greek Yogurt Muffins!
Marvelous Muffins
We always have plain Greek yogurt on hand and I love baking with it because it adds great moisture and nutrition. I frequently use it in place of sour cream, mayonnaise, buttermilk and heavy cream in some recipes and you can hardly tell the difference. Today, I’m sharing a marvelous muffin that’s made healthier with whole wheat flour, oats, and a big cup full of Greek yogurt. They’ve got chocolate in them which makes them taste way more indulgent than they really are! I opt for semi-sweet chocolate, but dark chocolate chips would also be delicious.
What Do I Need to Make Oatmeal Chocolate Chip Greek Yogurt Muffins?
How to Make Oatmeal Chocolate Chip Greek Yogurt Muffins
- First, preheat oven to 350°F. Lightly grease a 12-cup muffin pan with cooking spray and set aside. Then, in a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk together the oil, brown sugar, eggs, vanilla extract and Greek yogurt. Stir the wet ingredients into the dry ingredients until the mixture is well combined. Fold in 1 cup chocolate chips.
- Divide batter evenly among greased muffin tins, filling each one almost full. In a small bowl, stir together the struesel ingredients with a fork until well coated in the oil.
- Place a heaping tablespoon of streusel over the batter in the muffin cups.
- Bake for 15-18 minutes or until muffins start to turn golden brown and streusel is crisp. Let muffins cool in pan for 5-10 minutes before removing to a wire rack to cool completely or enjoy.
More Muffins to Obsess Over
Naturally sweetened with maple syrup, these 5-Ingredient Flourless Banana Muffins are so delicious and moist, they’ll never miss what’s not in them. Flour-free, dairy-free and insanely tasty, you’ll feel great about serving them to your family! Make mornings magical with Blueberry Swirl Muffins that are tender with irresistible swirls of bold blueberry preserves all throughout. Mmmm-AZING! Nutella Swirled Banana Muffins are moist banana muffins with swirls of Nutella in every scrumptious bite!
If you make these Oatmeal Chocolate hip Greek yogurt Muffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Oatmeal Chocolate Chip Greek Yogurt Muffins
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 33 mins
- Yield: 12
- Category: Breakfast
Description
Oatmeal Chocolate Chip Greek Yogurt Muffins made with whole wheat flour, oats and Greek yogurt in a healthier hearty muffin that everyone will love!
Ingredients
Muffins:
- 1 cup whole wheat flour
- 1–1/2 cups old-fashioned oats
- 1–1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup canola oil
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup Greek vanilla yogurt
- 1 cup semi-sweet chocolate chips
Streusel:
- 2 tablespoons canola oil
- 1/3 cup dark brown sugar
- 1/2 cup old fashioned oats
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk together the oil, brown sugar, eggs, vanilla and Greek yogurt. Stir the wet ingredients into the dry ingredients until well combined. Fold in 1 cup chocolate chips.
- Divide batter evenly among greased muffins cups, filling each one almost full.
- In a small bowl, stir together the struesel ingredients with a fork until well coated in the oil. Place a heaping tablespoon of streusel over the batter in the muffin cups.
- Bake for 15-18 minutes or until muffins start to turn golden brown and streusel is crisp. Let muffins cool in pan for 5-10 minutes before removing to a wire rack to cool completely or enjoy.
Delicious and great for breakfast or a snack. Thank you for this recipe!!
I admit I was a little worried at how oatmeal-y the batter looked before baking, but they came out light and soft with a crunchy topping.
I used regular plain fatfree yoghurt and it worked with no issues too 🙂
Will definitely be using this recipe again!
Hi, Jasmine! It makes me so happy that you enjoyed them! The texture of these muffins is one of my faves. So glad you like it, too! Thank you for sharing.
can I use applesauce instead of oil? Thank you
Hi Cathy! Yes, you can definitely replace the 1/4 oil with 1/4 cup applesauce in this recipe. I would recommend using unsweetened applesauce so it doesn’t add more sweetness to the muffins. The overall texture will be slightly denser, but they should still bake up and taste great! Enjoy!
These were fantastically delicious muffins. My daughter doesn’t usually like oats so this was a great way to get her to eat oatmeal. I used half the sugar and half the chocolate chips (mini ones for better spread) and they were just right for breakfast. I plugged in the ingredients into a nutrition calculator and it showed almost 5 grams of protein which is great. I also used olive oil and plain Greek yogurt. I will make them again and again. Thank you!
Hi, Sarah! I am so happy that your daughter enjoyed them! I am so pleased. Thank you for sharing.
I love this recipe! I use it as a base and change the add-ins. I make bigger muffins that are great for eating on the way to work. They freeze well, too.
Hi, Mepowell! I love to hear how you’ve made them your own. Thank you for sharing!
can they be frozen?
Hi, Kerry! Yep! Just allow them to cool completely. Then wrap individually in plastic wrap and store in an airtight plastic container or bag in the freezer for up to 3 months.
Hi!
Can I make this into a loaf instead of muffins? Do you know what the bake time would be on this?
I never have luck with muffins not sticking so loaf pans are all I have.
Thanks!
Hi Meoshi! I haven’t tested the batter in loaf form, but I think it would bake up great. I would recommend using a 9×5-inch loaf pan and baking it at 350°F for about 60 minutes on the middle rack of your oven. I would rotate the loaf pan after 30 minutes and check every 10-15 minutes after that. If the top of the loaf starts to brown or crisp too much before the center is baked through, I would tint the loaf pan with foil and let it continue baking until a knife or cake testing stick inserted in the center comes out with moist crumbs. I hope this helps and that is bakes up great as a loaf. Enjoy!
Can I sub canola oil for butter or coconut oil?
Hi Natasha! Yes, melted butter or coconut oil would be great substitutes for the canola oil in this recipe, in both the muffin batter and the streusel. Enjoy!