Oatmeal Chocolate Chip Greek Yogurt Muffins made with whole wheat flour, oats and Greek yogurt in a healthier, hearty muffin that everyone will love!

Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama

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.

Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama

What Do I Need to Make Oatmeal Chocolate Chip Greek Yogurt Muffins?

Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama

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.
Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama
  • Place a heaping tablespoon of streusel over the batter in the muffin cups.
Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama
  • 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.
Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama

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!

Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama

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,

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Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama

Oatmeal Chocolate Chip Greek Yogurt Muffins

  • Author: Maegan – The BakerMama
  • 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

Scale

Muffins:

  • 1 cup whole wheat flour
  • 11/2 cups old-fashioned oats
  • 11/2 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

  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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. 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

  2. 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? 😉

    1. 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!

  3. 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?

    1. 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!

  4. 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!

  5. 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!

    1. These are great muffins, have made them once and am going to make again tomorrow with the addiction of …..bananas!

  6. 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!

  7. 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!

    1. 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!

    1. 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!

  8. These are quick to put together and delicious. To minimize the calories I made them without the strudel.

    1. Hi! Yes, it will work great too. Plain yogurt is just slightly less creamy and tangy than Greek yogurt. Enjoy!

  9. 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!

    1. 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!

  10. These were so good. Made them exactly as per recipe. Will definitely make them again and again.

  11. 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.

  12. 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?

    1. 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!

  13. 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!!!

  14. 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! 🙂

    1. 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!

  15. 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!

  16. 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

    1. 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!

  17. 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

    1. 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!

  18. 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!

  19. Excellent muffin. Great flavor and texture, sweet enough for our taste. Will definitely be making again.

  20. 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!

    1. 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!

    1. 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!

    1. 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!

      1. I made them today with Almond flour and used Unsweetened apple sauce instead of oil. They came out great.

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