Greek Yogurt Chocolate Chip Oatmeal Muffins (gluten-free)

These Greek Yogurt Chocolate Chip Oatmeal Muffins are a powerhouse recipe. They’re protein-packed, gluten-free, low in sugar and they make for a delicious snack or breakfast recipe.

I love muffins. I love making them, eating them, feeding them to my family. And I love how easy they are to make too. These muffins are ready in just under 30 minutes and they make for a healthy and delicious breakfast or snack. I love bringing them on the go when we are out and about. And giving one to my kids when they say they’re hungry but want something desserty.

Baking with yogurt is so underrated. I love to bake different things with it so much because it not only adds extra protein, but the texture of the baked good is so good. It makes it extra moist and it’s a healthier option than using butter.

I love to make these to keep in the fridge for the week and I almost always have them in our freezer. They are a great recipe to make and freeze. I just microwave them for 30 seconds or so when ready to eat. Or I defrost/thaw overnight in the fridge if I anticipate eating them the next day.

You will love how easy these muffins are and how they really are the perfect texture. These muffins are light, moist, flavorful and healthier than ones from the coffeeshop or bakery. Not to mention they also have delicious banana taste to them, making them a banana bread-like muffin too.

I cannot wait to hear what you think of these!

What ingredients you need to make greek yogurt chocolate chip oatmeal muffins:

• Greek yogurt – or sub another thicker yogurt. If the yogurt is too thin the consistency of the muffins will be off. I use greek yogurt which is naturally thicker than regular yogurt.
• Ripe bananas – the riper the better. I always use freckled bananas for these so they come out sweeter
• Eggs – I haven’t tried an egg sub but I do think flax eggs could work
• Maple syrup – you can omit if you don’t want sugar or sub honey if you prefer
• Vanilla extract – for flavor
• Gluten-free rolled oats – if not gluten-free, use regular rolled oats. Quick oats work too but steel cut oats won’t work here
• Almond flour – or sub gf oat flour if you prefer. Gluten-free all purpose flour would change the consistency of these
• Cinnamon – I like to add for flavor
• Chocolate chips – you can switch things up if you want and use blueberries, strawberries, chopped nuts or raisins too!

How to make these high-protein yogurt muffins:

1. Preheat oven to 350 degrees F and line a muffin tray with liners or grease well
2. In a large bowl, mix together yogurt, mashed bananas, eggs, syrup and vanilla extract
3. Mix in oats, almond flour, baking powder, baking soda and cinnamon until combined
4. Fold in chocolate chips then add batter to muffin tray and fill to just the top
5. Bake in oven for 20 to 22 minutes or until golden and fully cooked
6. Allow the muffins to cool then remove from muffin tray and enjoy!

FAQs and tips on making these greek yogurt muffins:

• How long do these muffins stay good for? 2-3 days in airtight container at room temperature (the moisture can get to them after that), 5 days in the fridge for freezer for 2 months.
• Can I sub the chocolate chips for these? Yup! You can use blueberries, strawberries, raspberries, anything you’d like!
• How can I make these dairy-free? Sub greek yogurt with another thicker yogurt like coconut yogurt! You don’t want the yogurt to thin and runny. 
• Can I make these muffins into mini muffins? Yup! Use a mini muff tray and bake for 10 to 12 minutes or until ready.
• I don’t like bananas, what can I sub? Unsweetened applesauce works well. Or pumpkin and sweet potato puree can work too. I haven’t tried for flavor but usually it’s a 1:1 sub.

A few other healthy muffin recipes to try:

EASY Peanut Butter Banana Muffins

Green Smoothie Muffins (gluten-free)

Bakery-Style Gluten-free Blueberry Muffins

Starbucks Pumpkin Cream Cheese Muffins (gluten-free)