Oatmeal Chocolate Chip Greek Yogurt Muffins

Deliciously moist and healthy muffins made with oats, Greek yogurt, and chocolate chips, perfect for breakfast or a snack.

Course: Breakfast, Snack

Cuisine: American

Keyword: chocolate chip, Greek yogurt, Healthy, muffins, oatmeal

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 180kcal

Ingredients

Dry Ingredients

1 cup rolled oats Use old-fashioned oats for best texture.
1 cup all-purpose flour You can substitute with whole wheat flour for a healthier option.
1 teaspoon baking powder Ensure it's fresh for proper rising.
1 teaspoon baking soda Ensure it's fresh for proper rising.
1/2 teaspoon salt Enhances flavor.
1/2 cup brown sugar Packed, for sweetness and moisture.

Wet Ingredients

1 cup Greek yogurt Plain, unsweetened for best results.
1/2 cup milk Any kind, dairy or non-dairy.
1/4 cup vegetable oil Can substitute with melted coconut oil.
1 large egg At room temperature for better mixing.
1 teaspoon vanilla extract For added flavor.

Add-ins

1 cup chocolate chips Semi-sweet or dark chocolate for richness.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly.

Prepare the Muffin Tin

Grease a muffin tin or line it with muffin liners to prevent sticking.

Mix Dry Ingredients

In a large mixing bowl, combine the rolled oats, flour, baking powder, baking soda, salt, and brown sugar. Whisk together until well combined.

Mix Wet Ingredients

In another bowl, whisk together the Greek yogurt, milk, vegetable oil, egg, and vanilla extract until smooth. This mixture adds moisture and richness to the muffins.

Combine Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.

Add Chocolate Chips

Fold in the chocolate chips until evenly distributed throughout the batter.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the muffins are cooked through.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.

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