• Laverne Banderk

Chocolate Chip Greek Yogurt Oatmeal Muffins

Muffins are one of may favourite baked goods to add to a healthy breakfast or to enjoy as an afternoon snack with a tea or coffee. I always make sure I have the basic ingredients on hand to whip up a batch of muffins in no time. This Chocolate Chip Greek Yogurt Oatmeal Muffin recipe is simple and can be made in about 30 minutes with healthy ingredients including whole wheat flour, oats, coconut oil, and Greek yogurt.



I love adding Greek yogurt to muffins because it adds protein and calcium, as well moisture to the muffins. The oats and whole wheat flour also add a bit of protein, as well as some all important fibre to help make them more filling, and the chocolate chips add a nice touch of sweetness.



Ingredients:


1 cup whole wheat flour (or 1/2 cup whole wheat, 1/2 cup white flour)

1 1/2 cups oats

1 tsp baking soda

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp sea salt

1/4 cup liquid coconut oil

1/2 cup coconut sugar (or brown sugar)

2 large eggs

1 cup plain Greek yogurt (or vanilla Greek yogurt)

1 tsp vanilla

1/2 cup dark chocolate chips


Directions:


Preheat oven to 350F. Lightly grease a 12 cup muffin pan and set aside.


In a large bowl, mix together the flour, oats, baking soda, baking powder, cinnamon, and sea salt.


In another bowl, mix together the coconut oil, coconut sugar, eggs, Greek yogurt, and vanilla. Stir the wet ingredients into the dry ingredients until well combined, but be careful not to overmix. Fold in the chocolate chips.


Divide the batter evenly among the 12 muffin cups.


Bake for about 15 to 17 minutes or until the muffins start to turn golden brown. Remove from oven and let cool before removing and transferring to a wire rack to cool completely. Enjoy!


These muffins will stay fresh in an air-tight container on the counter for about 3 to 4 days, in the fridge up to a week, and in the freezer up to 2 months.






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