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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 30 reviews
  • Author: Maegan – The BakerMama
  • 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
  • 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 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

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Comments

  1. 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

  2. These muffins were fantastic. They were so yummy and moist and easy to make. Will definitely make again.

  3. 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.






  4. 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.