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 1x
- 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.
My family’s now favorite muffin. Thank you! Plus the Greek yogurt for the extra protein kick is a plus. I think this will be a lunch box staple for the kids! I recommend! I made no substitutions, just did the recipe with the ‘2x’ option
★★★★★
Hi, Missy! They are the best, right? I’m so happy y’all enjoy them so much!
Really amazing! I ran out of oil so I subbed half the oil in the muffins for butter and used butter in the topping. Delicious!
★★★★★
Hi, Chelsea! I’ve done the same thing before! I’m so glad they turned out well and that you enjoyed them!
These were excellent! Was out of cinnamon so added some orange zest which went beautifully with the chocolate and subbed butter for the canola oil in the struesel. Very chocolatey. Saving this recipe!
Hi Emma! I’m so happy to hear you enjoyed them and adapted the recipe successfully. I hope you get to enjoy them again and again! Thanks for sharing!
These were so good!!! It is like eating a chocolate chip oat cookie in a muffin form. I made some modifications to keep it lower carb and also to use whatever I had in the pantry. I used plain greek yogurt, 1/2 chocolate chips in the batter (should have gone with the full cup), coconut oil instead of canola and regular flour instead of wheat flour. I also used whole earth zero sugar alternative instead of brown sugar and added chopped pecans into the batter. I skipped the strudel topping because I was lazy. But it was sooo good anyway and I am so picky about my muffins. Thank you so much! I will add this to my muffin rotation!
★★★★★
Hi, Kristen! I’m so glad you enjoyed them! Thank you for sharing your modifications. Chopped pecans sound delicious!
Made this with 1/2 cup of banana instead of brown sugar and added some PB fit for protein. Also, just used plain fat free greek yogurt instead of vanilla and used coconut oil because that’s what I had. Turned out great and not too sweet!
★★★★★
Hi, Samantha! Thank you so much for sharing your modifications! I love seeing all the ways these muffins are enjoyed!
Great recipe, thank you! How long do these store at room temperature versus in the fridge/freezer?
★★★★★
Hi Ariela! They keep well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. So happy you’re enjoying them!
These are easy to make and delicious. Do you have the nutritional info for it?
★★★★★
Hi, Debi! I don’t provide nutritional information or calorie counts at this time because everyone uses different brands of ingredients which often have differing nutritional values. 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. Enjoy! ❤️
I skipped the struessel (because I’m lazy) and substituted applesauce instead of the oil. They are delicious!
★★★★★
I never thought I’d say this, but this recipe has too much chocolate. These are definitely more dessert than breakfast.
★★★
Oh my! You could definitely half the chocolate chips or even leave them out. To each their own on that, for sure! Hope you get to try them again soon with less chocolate 😉 and enjoy!