Oatmeal Chocolate Chip Greek Yogurt Muffins

I’m obsessed with 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.

We always have 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!

Enjoy!

~Maegan

This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Oatmeal Chocolate Chip Greek Yogurt Muffins

 

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Prep time

15 mins

Cook time

18 mins

Total time

33 mins

 

Maegan Brown of The BakerMama uses whole wheat flour, oats and Greek yogurt in a healthier hearty muffin that everyone will love!

Author: Maegan - The BakerMama

Recipe type: Breakfast

Serves: 12

Ingredients

• Muffins:
• 1 cup Gold Medal® whole wheat flour
• 1-1/2 cups old-fashioned oats
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ cup canola oil
• ½ cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup Yoplait® Greek vanilla yogurt
• 1 cup semi-sweet chocolate chips
• Streusel:
• 2 tablespoons canola oil
• ⅓ cup dark brown sugar
• ½ cup old fashioned oats
• ⅓ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.
3. 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.
4. Divide batter evenly among greased muffins cups, filling each one almost full.
5. 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.
6. 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.

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