Description
These Oatmeal Chocolate Chip Greek Yogurt Muffins are a wholesome and delicious breakfast treat, packed with whole grains and protein-rich Greek yogurt. Perfectly moist and subtly sweetened with honey or maple syrup, they offer a balanced mix of flavors and textures, ideal for a nutritious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup plain Greek yogurt
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/3 cup milk (dairy or non-dairy)
Add-ins
- 1/2 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, honey or maple syrup, plain Greek yogurt, unsweetened applesauce, vanilla extract, and milk until the mixture is smooth and well combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until combined; be careful not to overmix to keep the muffins tender.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter, ensuring an even distribution without overworking the mixture.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full for optimal rise.
- Bake: Bake the muffins for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, enhancing texture and flavor.
Notes
- You can substitute rolled oats with quick oats for a softer texture in the muffins.
- Add a handful of chopped nuts or dried fruit to the batter for extra flavor and texture variations.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 1 month for longer freshness.
