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 flavored or 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 and 1/2 cups old-fashioned oats
- 1 and 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 vanilla-flavored Greek yogurt (plain Greek yogurt works great too!)
- 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.
Love theses muffins I replaced whole wheat flour with plain flour and 1/2 cup almond meal. Also crushed walnuts replaced the choc chips in streusel topping. Definitely make these again
Hi, Pauline! So happy you loved them. Thank you so much for sharing your substitutions!
Do you have any nutritional information for these? I’ll probably make and enjoy them either way.
Hi, Roxanne! I don’t provide nutritional information at this time because everyone uses different brands of ingredients. To find out, I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps and that you enjoy the muffins! ❤️
Love this recipe. Made a couple of changes to make it completely gluten-free. First, instead of a cup wheat flour used half a cup of oat flour or ground oatmeal. Also added an extra teaspoon of vanilla for what I thought was even more taste.
Hi Richard! I’m so happy to hear you loved them and adjusted them to be gluten-free. Thank you so much for sharing your changes and additions. I hope you continue to enjoy them again and again!
I haven’t made these yet. I have a question first: your comments talk about plain Greek Yogurt but recipe calls for vanilla flavoured yogurt ? I usually have plain in the fridge, is that going to be ok?
Hi Kathryn! I’m so glad you asked. I usually use vanilla-flavored Greek yogurt for this recipe, but you could certainly use plain Greek yogurt and they will bake up and taste just as great. We just prefer the added vanilla flavor and less tartness that the vanilla-flavored Greek yogurt contributes. I hope this helps and that you enjoy!