Oatmeal Chocolate Chip Greek Yogurt Muffins made with whole wheat flour, oats and Greek yogurt in a healthier hearty muffin that everyone will love!
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!
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.
These are beautiful! If they taste even half as good as they look, and I am sure that they will, I will be making these often. Thank you so much for your recipes
★★★★★
How many calories per muffin?
Hi Melissa! I don’t provide nutritional information 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 nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps!
Can you use regular flour if you don’t have whole wheat? Is the ratio the same?
Hi Jessica! Yes, it will work just as great. Enjoy!
Hi…I’m wondering how long these store? I am looking to bake some for friends but won’t be able to give them tot them for a couple of days…will they still be delicious? 😉
Hi Sarah! I would recommend letting them cool and then storing them in the refrigerator until you are ready to give them to your friends. They’ll taste best within 2-3 days. Enjoy!
Hi, can I bake this in a 9×5 inch pan, instead of muffins? If so, how long would I need to bake it for?
Hi Auj! Yes, you can definitely bake the recipe as a loaf. I would give it about 40-45 minutes to bake all the way through. If the top looks done, but the center is not baked all the way through, just tint it with foil and let it continue to bake until a toothpick inserted in the center comes out clean. Enjoy!