Oatmeal Chocolate Chip Greek Yogurt Muffins

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 Greek 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 It!

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.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Whole wheat flour: provides structure and fiber. Whole wheat flour adds a heartier texture and more nutritional value over all-purpose white flour. You can sub white whole wheat flour for a lighter texture.
• Old fashioned oats: add chewiness, nutty flavor, and a hearty texture to both the muffin and the streusel. They also help keep the muffins soft inside while crisping slightly on top. If you choose to use quick oats, keep in mind they have a softer texture and will cook more…quickly. So keep an eye on your oven and be ready to take your cookies out when they start to brown lightly at the edges.
• Baking powder: leavening agent that makes the muffins rise and stay fluffy.
• Baking soda: leavening agent that helps the muffins rise slightly and keeps them from being too dense.
• Kosher salt: balances the sweetness and sharpens the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Ground cinnamon: adds warmth and flavor that complements the banana and ginger so well.
• Canola oil: provides moisture and a soft texture with a neutral flavor that allows the other flavors to come through. Oil makes muffins more tender than melted butter.
• Dark brown sugar: adds moisture and chewiness due to the molasses content. If you use light brown sugar they won’t have as rich of a molasses flavor.
• Large eggs: bind ingredients, adds structure and aids in rising.
• Pure vanilla extract: enhances the overall flavor and brings out the warmth in the cinnamon.
• Vanilla flavored Greek yogurt: adds moisture, tang, and protein while helping with tenderness. You can use a whole milk or non-fat Greek yogurt. Plain Greek yogurt works great too!
• Chocolate chips: adds sweetness and a melty burst in both the muffin and the streusel. Use dark chocolate chips for a healthier antioxidant boost.

Supplies:

• 12-cup muffin pan
• Nonstick cooking spray
• Medium mixing bowl
• Whisk
• Small bowl

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.

Storage

Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days. Enjoy leftover banana muffins at room temperature or heat in the microwave for 10-15 seconds until warmed through.

To freeze, allow them to cool completely before wrapping individually in plastic wrap. Store in an airtight plastic container or plastic bag in the freezer for up to 3 months. Defrost frozen muffins in the refrigerator overnight or loosely covered at room temperature for a few hours.

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 my Oatmeal Chocolate Chip Greek Yogurt Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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