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 flavored or 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,

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oatmeal Chocolate Chip Greek Yogurt Muffins by The BakerMama

Oatmeal Chocolate Chip Greek Yogurt Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 37 reviews
  • Author: Maegan – The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 12
  • Category: Breakfast
Print Recipe

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 and 1/2 cups old-fashioned oats
  • 1 and 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 vanilla-flavored Greek yogurt (plain Greek yogurt works great too!)
  • 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.

Posted in: , ,

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of 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

Follow us on social media:

Related

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  2. 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.

    Reply

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

    Reply

  4. 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!

    Reply

    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!

      Reply

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

      Reply

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

    Reply

    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!

      Reply

    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!

      Reply