Description
These Oatmeal Chocolate Chip Greek Yogurt Muffins are a delightful blend of hearty oats, creamy Greek yogurt, and rich chocolate chips, making them a perfect treat for breakfast or snacking. They are moist, flavorful, and packed with protein.
Ingredients
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup semi-sweet chocolate chips
Wet Ingredients:
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1 large egg
- 1/4 cup melted coconut oil or unsalted butter
- 1/2 cup brown sugar (packed)
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or greasing.
- Soak the Oats: In a medium bowl, combine oats, Greek yogurt, and milk. Let soak for 10–15 minutes.
- Prepare Wet Ingredients: In a large bowl, whisk egg, melted coconut oil or butter, brown sugar, and vanilla. Add the oat mixture.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon. Gently fold into the wet ingredients.
- Add Chocolate Chips: Stir in the chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18–20 minutes. Cool on a wire rack.
Notes
- You can use honey or maple syrup as a natural sweetener.
- Include chopped walnuts or pecans for added texture.
- These muffins freeze well for up to 2 months.
