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.
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!