Description
Moist and tender Oatmeal Chocolate Chip Greek Yogurt Muffins made with wholesome oats, creamy Greek yogurt, and rich chocolate chips. A healthier, delicious option perfect for breakfast or a snack. Ready in just 30 minutes!
Ingredients
1 cup old-fashioned oats
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 cup plain Greek yogurt (full-fat or low-fat)
1/3 cup honey or maple syrup
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Dry Ingredients
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly. In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt. - Mix the Wet Ingredients
In a separate bowl, whisk eggs, Greek yogurt, honey (or maple syrup), milk, and vanilla extract until smooth. - Combine Batter
Gradually mix the wet ingredients into the dry ingredients until just combined (do not overmix). Fold in the chocolate chips. - Bake
Divide batter evenly among muffin cups, filling about 3/4 full. Top with extra chocolate chips if desired. Bake for 18–20 minutes, or until a toothpick comes out clean. - Cool & Serve
Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or store for later.
Notes
Add nuts for crunch (e.g., 1/4 cup walnuts).
Add fresh or frozen berries for a fruity twist.
Store in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
