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Baked Greek yogurt oatmeal muffins displayed on a wooden surface

Greek Yogurt Oatmeal Muffins

Nutritious and tasty muffins combining oats and Greek yogurt, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup rolled oats Oats provide fiber and texture.
  • 1 cup Greek yogurt Use plain for a healthier option.
  • 1/2 cup milk Can be any type of milk.
  • 1/3 cup honey Adjust sweetness to taste.
  • 1/4 cup vegetable oil Can substitute with melted butter.
  • 1 large egg Bind the mixture together.
  • 1 teaspoon vanilla extract Adds flavor.
Dry Ingredients
  • 1 cup whole wheat flour For added nutrition.
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon baking soda Helps muffins rise.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup chocolate chips Optional add-in for sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, combine rolled oats, Greek yogurt, milk, honey, vegetable oil, egg, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. Fold in chocolate chips.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool for a few minutes in the pan before transferring to a wire rack.

Notes

Store the muffins in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week. Freeze for up to three months; reheat in the microwave before enjoying.