Irresistible Oatmeal Chocolate Chip Greek Yogurt Muffins Recipe

These Oatmeal Chocolate Chip Greek Yogurt Muffins are a delicious and wholesome breakfast treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 cup Whole Wheat Flour Can be swapped with all-purpose flour
1 cup Oats Use instant or rolled oats
1 cup Greek Yogurt Plain yogurt or buttermilk can be used
1/3 cup Maple Syrup Honey can be used instead
1 cup Semi-Sweet Chocolate Chips Dark chocolate chips can be used for a healthier option
2 teaspoons Baking Powder Check for freshness
1/2 teaspoon Baking Soda

Equipment

Muffin tin
Mixing Bowls
Whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together whole wheat flour, oats, baking powder, and baking soda.
In another bowl, combine Greek yogurt, maple syrup, and eggs until smooth.
Gradually add the dry ingredients to the wet mixture and fold gently until combined.
Fold in semi-sweet chocolate chips evenly into the batter.
Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Bake for 18–20 minutes or until tops are golden and a toothpick inserted comes out clean.
Cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Use room temperature yogurt and eggs for better mixing. Make sure baking powder is fresh. Muffins can be frozen for up to 2 months.

Tried this recipe?

Let us know how it was!