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!
Looking at all of these reviews I will be making these today. Can’t wait! 😃
I’m one of those annoying people that changed it, but they turned out great without choc chips, half the oil, only 2 tbsp sweetener, and with a grated apple. Needed something for my 18 month old with tummy troubles. Yogurt, oats, and apple was a perfect combination, and she loved them! Ate two for lunch. Sometime I’ll make them as written because they sound delicious, but for now thank you for providing a recipe that’s helping us through some tough tummy times!
Hi Bree! I love hearing this and that you adapted them to best satisfy your little one! Sounds like they turned out great. I hope y’all continue to enjoy!
Can you make this with regular flour? Would they turn out similar?
Hi, Shelby! It should turn out great! Whole wheat just makes for a little more dense and hearty muffin. All-purpose flour will work just fine and still taste delicious! Hope this helps!
I subbed applesauce for the oil and honey for the sugar and both worked well. I had to cook them about 22 minutes.
I also omitted the streusel topping.
Overall pretty good, but I think the cinnamon was unnecessary.
These muffins are delicious! To trim the carbs I omitted the steusel topping and used half Swerve brown sugar, half regular brown sugar. Still very decadent
Hi, Donna! I’m so happy to hear you enjoyed them!
These muffins were fantastic. They were so yummy and moist and easy to make. Will definitely make again.
Hi, Cindy! I’m so happy you enjoyed them!
Is it possible to add in bananas?
Hi Joni! Absolutely, but I would recommend replacing half or all of the yogurt with measured mashed banana instead of adding it in addition to the other ingredients. I hope this helps and that you enjoy!
What is the carb count on this recipe? Sounds so good.
Hi Patricia! I don’t provide nutritional information at this time. 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! ❤️
what’s the nutritional numbers for the muffins? looks great! thanks
Hi, Victoria! I don’t provide nutritional information or calorie counts at this time. 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. ❤️
This recipe rocks! Made this in a baking dish bc I was lazy and it’s like a ridiculously delicious coffee cake (about doubled the cooking time). I also added coconut flakes & subbed avocado oil. Will definitely make this again to share with guests.
Hi, Amanda! I love it when a lazy hack works like that! I’m so happy you enjoyed it.
The chocolate chip muffins were fantastic! This is the last muffin recipe I will ever use. It was simple, fast and the muffins were perfect.
My husband is diabetic, so I used the Splenda brand brown sugar. It worked very well. I also didn’t have any plain Greek yogurt so I substituted vanilla Greek yogurt. Neither modification seemed to affect the recipe.
I have ideas for future batches such as chopped nuts, blueberries and chopped apples.
Hi, Martha! Thank you so much for sharing! I am so glad you enjoyed them!
thank you for the delicious looking recipe! will using all purpose flour work the same?
Hi, Judith! Yes! The muffins might be a little lighter as whole wheat can be dense, but they’ll still be great.
Does anyone know the calories for the oatmeal chocolate chip Greek yogurt muffins
Hi, Cherie! 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! ❤️
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!
These are great muffins! As a new and breastfeeding mom, I have made a number of adjustments to load them with galactagogues to help promote milk production. I’ve swapped some of the flour with ground flax and added brewers yeast. I’ve also reduced the amount of sugar and chocolate chips, and swapped the oil for apple sauce. They still turn out great!
Hi, Kristie! Aw, congratulations! I’m so glad you enjoyed them and made them work for you.
Not bad flavour, but don’t think I’d make them again. I think I might like Alexis’ variation a little better.
Made the batter exactly as written except I used white flour because that’s what I had on hand – this recipe is a keeper! So, so good and easy, a perfect crumb and interestingly they don’t have a very oaty texture. Thank you!
Hi, Sonia! I’m so glad you like them! ❤️
Weird question…is that 1 AND 1/2 cups of oats? Or is it 1/2 cup oats? Same with the baking powder. Thanks.
Hi Juke! It’s 1 and 1/2. We recently updated the website and some things didn’t translate that well! Thank you for letting me know it’s unclear. ❤️
I’ve made several times, only I sbstitituted chopped Walnuts for the chocolate chips, delicious! I have also used raisins in place of chocolate chips, but not a fan of that many raisins, haven’t tried them with chocolate chips yet. Then cut into 12 to 15 pieces and freeze, take out as needed.
I make them in a 11″ × 7″ glass pan, only issue I’ve had is they don’t seem to rise evenly, the middle always seems shallow, although thoroughly baked, usually takes aprox. 30 to 35 minutes?
Any suggestion?
can you comment on my email above, would appreciate any suggestion you may have!
Hi JR! I haven’t tried baking this recipe in an 11×7 glass dish so I couldn’t say for sure. I’m thinking it just need to bake longer for the middle to get the full rise that the edges are getting or the batter needs to be lightened up a bit to bake as bars. I’d have to test the recipe to determine for sure.
Canola oil very unhealthy – genetically modified industrial oil. Substitute coconut oil, butter or avocado oil. I will try recipe but substitute the GMO canola for a healthier alternative.
I would like the nutrition facts, please.
Thanks,
Kimberly Owens
Hi Kimberly! 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 recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy!
Can I use almond or coconut flour instead of the whole wheat?
Hi Hilda! I haven’t tested the recipe with almond or coconut flour, but it’s certainly worth a try. They both should work great in this recipe. Enjoy!
I made them today with Almond flour and used Unsweetened apple sauce instead of oil. They came out great.
These are delicious! Could I use butter instead of oil? How much?
Hi Kay! Great to hear you’re enjoying them. Yes, you can use the same amount of melted butter. Just melt the butter and measure it to 1/4 cup. Enjoy!
Nutrition information?
Hi Ann! 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. Enjoy!
These turned out delicious. I used regular unsweetened Greek yogurt and half the recommended chocolate chips in this recipe, skipped the strudel and just added some sugar in the raw sprinkled on top to lessen the sugar in the overall recipe. Thanks so much for an awesome muffin recipe, I already ate 2!
Excellent muffin. Great flavor and texture, sweet enough for our taste. Will definitely be making again.
This recipe, as written, is more of a dessert as opposed to breakfast. The muffins are too sweet and have WAY too much chocolate. And I love chocolate. If I make again, I would reduce the chocolate by half and eliminate the streusel topping. It’s really not needed. Maybe just a sprinkle of turbinado sugar for sweetness and crunch. Otherwise, a unique recipe which I enjoyed as an after dinner treat!
Could I use oat flour instead of whole wheat? What amount would I use? What about agave syrup instead of brown sugar, I don’t like maple so…
I usually have AlmondMilk yogurt on hand, will that work too instead of Greek yogurt? Thank you
Hi! Yes, you can substitute oat flour cup for cup for the whole wheat flour. I would recommend substituting 6 tablespoons agave for the 1/2 cup brown sugar called for in the recipe. And yes, you can use almond milk yogurt in place of the greek yogurt. Enjoy!
I’ve made these several times and everyone loves them. Thank you!
Hi. I’d like to reduce the amount of oats in the batter to 3/4 cup. What can I replace it with?
More flour…equal amounts?
Thanks
Hi GG! Yes, you can replace the 3/4 cup oats with 3/4 cup whole wheat, all-purpose or oat flour. The overall texture of the muffins will be lighter, but they should still bake up great. Enjoy!
I love these muffins! They are so oaty and delicious. I usually do them without the topping and they turn out great everytime. A staple in our household – thank you!
Hello,
Can maple syrup be substituted for the brown sugar (in the muffins, not the streusel)? I got the idea from your healthy blueberry breakfast cupcakes. Thank you for the help! 🙂
Hi Ace! Yes, I would suggest you replace the 1/2 cup brown sugar called for in the recipe with just 1/3 cup maple syrup. There’s so much going on in the recipe already that the change in texture won’t be that noticeable. I would recommend still using brown sugar in the streusel. Hope this helps. Enjoy!
W O W, just wow. I absolutely LOVE these muffins. They smelled amazing when everything came together and it was love at first bite. I love taking them to work for an afternoon pick me up with my tea. This will definitely be a staple muffin recipe in my books. Thank you!!!
Can’t wait to make these but was wondering if I could use honey instead of sugar, if so how much honey would I need?
Hi Denise! Yes, you can definitely substitute honey for the brown sugar in the recipe. I would recommend 1/3 cup honey for the 1/2 cup brown sugar the recipe calls for. For the streusel, I would recommend 3 tablespoons honey for the 1/3 cup brown sugar it calls for. Hope this helps! Enjoy!
this recipe was amazing. everyone loved them
I made 12 with the topping and 6 without. The kids liked them. I liked them too, but found them a bit heavy. My only change was to use quick oats in the batter rather than than the old fashioned oats. I used the old fashioned oats for the topping though.
These were so good. Made them exactly as per recipe. Will definitely make them again and again.
These are very good but super sweet. I am a sweet lover and these were too sweet for me. I am gonna try again with 1/2 cup chocolate chips and also just sprinkle a little oatmeal on top. will see how that goes!
Hi Rebecca! You could definitely reduce the amount of brown sugar in both the muffin batter and the streusel and they will still bake up great. I hope you continue to enjoy them!
Can I use plain yogurt if I don’t have greek yogurt? Same amount?
Hi! Yes, it will work great too. Plain yogurt is just slightly less creamy and tangy than Greek yogurt. Enjoy!
These are quick to put together and delicious. To minimize the calories I made them without the strudel.
Hit with the hole family ! Super yummy 😋
Can I use the 1 minute instant oats? Or does it have to be the old fashioned oats? Thank you
Hi Lisa! Yes, you can use 1-minute instant oats. Just make sure they’re not already cooked and watch the baking time as the muffins might bake a little faster. Enjoy!
very tasty and filling!
can i use coconut oil instead?
Hi Danessa! Yes, you can use coconut oil in place of the canola oil. It will add a nice flavor addition to the muffins. Enjoy!
Can you substitute the canola oil with unsweetened applesauce? If so how much applesauce?
Hi Brenda! Yes, you can replace the canola oil with 1/4 cup applesauce. Enjoy!
Really good used olive oil and only 1/2 cup of chocolate chips and didn’t do the topping couldn’t stop eating them which is not good!
Baked these muffins this morning….. they are delicious! Super easy to make. Will definitely be making them again and will share recipe with friends and family!
I found this recipe 2 weeks ago. Since then, I’ve shared it with three people and have made 3 batches! And I live alone. 🙂
Every “healthy” muffin recipe I’ve tried (and I’ve tried a lot) has always been underwhelming, at best. These are crazy-delicious. The first time, I made them as-is, but I left off the streusel topping (I was being lazy) and they were incredible. The second time, I made them with GF flour since I’ve been trying to cut back my gluten, and I also blended half of the oatmeal into flour. These were also fabulous. The yogurt in them is a game-changer, but the chocolate doesn’t hurt either. 🙂 I also love that it’s a great, basic recipe. You could switch up the chocolate chips and mix in anything you’d normally put in your oatmeal. At 2 teaspoons of sugar per muffin, you can’t go wrong. Try this recipe, it will not disappoint!
These are great muffins, have made them once and am going to make again tomorrow with the addiction of …..bananas!
I just made this recipe and it turned out awesome! I used 1 cup of gluten free flour instead of whole wheat flour and gluten free oats and my kids have already eaten quite a few!! Thank you so much! Such a great recipe!
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!
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!
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!
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!
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