Cozy Greek Yogurt Chocolate Chip Oatmeal Muffins
These gluten-free muffins combine Greek yogurt, ripe bananas, and chocolate chips for a deliciously creamy and moist treat, perfect for breakfast or snacking.
Ingredients
Muffin Base Ingredients
- 1 cup Greek yogurt Plain Greek yogurt
- 2 medium ripe bananas, mashed Should be well-ripened
- 2 large eggs Room temperature preferred
- 1/3 cup maple syrup Can adjust for sweetness
- 1 teaspoon vanilla extract Pure vanilla preferred
- 1 1/2 cups gluten-free rolled oats Make sure they are gluten-free
- 3/4 cup almond flour Can substitute with other gluten-free flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon Adjust to taste
- 1/2 cup chocolate chips Semi-sweet or dark chocolate recommended
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin tray with liners, then grease them well.
- In a large bowl, mix together the Greek yogurt, mashed bananas, eggs, maple syrup, and vanilla extract until smooth and creamy.
- Gradually mix in the gluten-free rolled oats, almond flour, baking powder, baking soda, and cinnamon until well combined.
- Gently fold in the chocolate chips, being careful not to over-mix.
- Scoop the batter into the muffin tray, filling each liner just to the top.
Baking
- Bake in your preheated oven for 20 to 22 minutes until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are freezer-friendly: make a double batch, cool completely, and store in an airtight container in the freezer for up to three months. Reheat and enjoy. Adjust the maple syrup for sweetness according to your preference.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 0.5gSodium: 100mgFiber: 2gSugar: 7g
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