Description
These Oatmeal Chocolate Chip Greek Yogurt Muffins are a delicious, wholesome breakfast or snack option, packed with whole grains, protein-rich Greek yogurt, and a touch of natural sweetness. Moist, tender, and with a delightful balance of flavors, they’re perfect for a quick nutritious start to your day or an anytime treat.
Ingredients
Scale
Wet Ingredients
- 1 cup rolled oats
- 1 cup plain Greek yogurt
- 1/3 cup milk
- 1 large egg
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil or melted butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Add-ins
- 1/2 cup mini chocolate chips (plus extra for topping, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the pan to prevent sticking.
- Soften Oats: In a bowl, combine the rolled oats, Greek yogurt, and milk. Let this mixture sit for 10 minutes to allow the oats to soften, enhancing texture and moisture.
- Mix Wet Ingredients: In a separate large bowl, whisk together the egg, honey (or maple syrup), coconut oil (or melted butter), and vanilla extract until smooth and well combined.
- Combine Wet Mixtures: Stir the oat mixture into the wet ingredients until everything is thoroughly blended for a hearty base.
- Mix Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon, ensuring even distribution of leavening agents and spices.
- Combine Dry and Wet: Add the dry ingredient mixture to the wet mixture and stir gently just until combined, avoiding overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter for bursts of chocolate.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full for perfect rise. Sprinkle additional chocolate chips on top if desired for extra sweetness and decoration.
- Bake: Bake the muffins in the preheated oven for 18–22 minutes or until a toothpick inserted in the center comes out clean, signaling doneness.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, helping them set and develop flavor.
Notes
- These muffins are naturally sweetened and use wholesome ingredients like whole grains and protein-rich Greek yogurt, making them a nutritious choice.
- Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- They freeze well—wrap individually and thaw as needed for convenient, healthy snacks anytime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
