Greek Yogurt Chocolate Chip Oatmeal Muffins

Greek Yogurt Chocolate Chip Oatmeal Muffins

These fluffy, gluten-free muffins are made with Greek yogurt, rolled oats, and packed with chocolate chips, making them a delightful treat for any time of the day.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Wet Ingredients

1 cup Greek yogurt Use plain, unsweetened for best results.
2 medium ripe bananas, about 1 cup mashed Let them get really ripe for the best flavor.
2 large eggs Can substitute with flax eggs for a vegan option.
1/3 cup maple syrup Feel free to reduce for less sweetness.
1 teaspoon vanilla extract Essence for enhanced flavor.

Dry Ingredients

1 1/2 cup gluten-free rolled oats Can substitute with regular oats for non-gluten-free.
3/4 cup almond flour Substitute with peanut butter for a nuttier flavor.
1 1/2 teaspoon baking powder Leavening agent for fluffiness.
1/2 teaspoon baking soda
1/2 teaspoon cinnamon Adds warm flavor.
1/2 cup chocolate chips Can substitute with nuts or dried fruit.

Method

Preparation

Preheat your oven to 350 degrees F (175 degrees C). Line a muffin tray with liners and grease it well.
In a large bowl, mix together the Greek yogurt, mashed bananas, eggs, maple syrup, and vanilla extract until well combined.
Mix in the gluten-free rolled oats, almond flour, baking powder, baking soda, and cinnamon until fully combined.
Fold in the chocolate chips, then add the batter to the muffin tray, filling each cup to just the top.

Baking

Bake in the oven for 20 to 22 minutes, or until golden and fully cooked.
Allow the muffins to cool, then remove them from the muffin tray and enjoy!

Notes

Serve these muffins warm for the ultimate comfort food experience. They pair beautifully with a spread of almond butter or cream cheese. Store fresh muffins for 3-4 days at room temperature or in the fridge for about a week. Freeze them for up to 3 months.