Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oatmeal Chocolate Chip Greek Yogurt Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 46 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Oatmeal Chocolate Chip Greek Yogurt Muffins are a delicious and wholesome breakfast treat. Made with protein-rich Greek yogurt, whole wheat flour, oats, and sweetened naturally with honey or maple syrup, they offer a moist texture and a balanced blend of flavors. The addition of chocolate chips adds a delightful touch of indulgence without overpowering the healthy ingredients. Perfect for a quick breakfast or satisfying snack, these muffins are easy to prepare and great for the whole family.

Ingredients

Scale

Wet Ingredients

  • 1 cup plain Greek yogurt
  • 1/4 cup milk (any kind)
  • 2 large eggs
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup old-fashioned oats
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup mini or regular chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, milk, eggs, honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined.
  3. Soak Oats: Stir in the old-fashioned oats and allow them to soak for 5 to 10 minutes. This helps soften the oats and keeps the muffins moist.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
  5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing to keep the muffins tender.
  6. Fold in Chocolate Chips: Carefully fold in the chocolate chips to evenly distribute throughout the batter.
  7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  8. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • These muffins make an excellent breakfast or snack option and can be stored in the refrigerator for up to 5 days.
  • You can freeze the muffins for up to 2 months to enjoy later.
  • For added texture and visual appeal, sprinkle a few extra oats or chocolate chips on top of the batter before baking.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://peruvianfoodrecipes.com/oatmeal-chocolate-chip-greek-yogurt-muffins-recipe/