Hey there, muffin lovers!
Are you craving something sweet and healthy? You’ve hit the jackpot!
Today, I’m excited to share my recipe for oatmeal chocolate chip Greek yogurt muffins.
These little treats are packed with goodness and chocolatey bliss—all in one bite!
They’re perfect for breakfast or a snack. Trust me, you won’t want to miss out on these!
Let’s dive in and get baking!
Ingredient Substitutions
Whole wheat flour can be replaced with almond flour or oat flour for a gluten-free option. Use a 1:1 ratio, but note that the texture may be slightly denser. For almond flour, reduce the oil by 1 tablespoon to account for its higher fat content. Greek yogurt can be substituted with dairy-free alternatives like coconut yogurt or pureed silken tofu for a vegan version. Maintain the same quantity, but expect a slight change in flavor and texture. Canola oil can be swapped with melted coconut oil or applesauce for a different nutritional profile. Use the same amount of coconut oil, or replace half the oil with applesauce to reduce fat content. When using applesauce, the muffins may be slightly denser and moister.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-18 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 40-50 g
- Fat: 100-120 g
- Carbohydrates: 300-320 g
Ingredients
For the muffins:
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs (room temperature for better emulsification)
- 1 tsp vanilla extract (pure vanilla extract for best flavor)
- 1 cup vanilla greek yogurt
- 1 1/2 cups traditional oats (Old-fashioned oats give the best texture)
- 1 cup whole wheat flour (I use King Arthur whole wheat flour)
- 1 tsp baking soda
- 1/2 cup packed dark brown sugar
- 1 tsp ground cinnamon
- 1/4 cup canola oil
- 1 cup semi-sweet chocolate chips (I prefer Ghirardelli semi-sweet chocolate chips)
For the topping:
- 1/2 cup traditional oats
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup dark brown sugar
- 2 tbsp canola oil
Step 1: Prepare the Muffin Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C).
Lightly grease a 12-cup muffin pan with cooking spray.
Set the prepared pan aside for later use.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the whole wheat flour, old-fashioned oats, baking powder, baking soda, salt, and cinnamon.
Ensure all dry ingredients are well combined and evenly distributed.
Step 3: Mix Wet Ingredients and Combine
In a separate medium bowl, whisk together the canola oil, dark brown sugar, eggs, vanilla extract, and Greek yogurt.
Pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined.
Gently fold in 1 cup of semi-sweet chocolate chips to the mixture.
Step 4: Fill the Muffin Cups
Divide the batter evenly among the greased muffin cups, making sure each cup is filled almost full with the batter.
This ensures each muffin will have a nice rise.
Step 5: Prepare and Add Streusel Topping
In a small bowl, use a fork to stir together the streusel ingredients: canola oil, dark brown sugar, old-fashioned oats, and semi-sweet chocolate chips, until everything is well coated in the oil.
Place a heaping tablespoon of the streusel mixture over the batter in each muffin cup, creating a delicious topping.
Step 6: Bake and Cool the Muffins
Bake the muffins in the preheated oven for 15-18 minutes, or until they start to turn golden brown and the streusel topping becomes crisp.
Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Enjoy them warm or at room temperature!
