Print

Greek Yogurt Chocolate Chip Oatmeal Muffins (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: 9-12 muffins 1x

Ingredients

Scale
  • 1 cup greek yogurt (or sub another thicker yogurt – if you yogurt is too thin, it the texture of the muffins will change)
  • 2 medium ripe bananas, about 1 cup mashed
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cup gluten-free rolled oats
  • 3/4 cup almond flour (or sub gf oat flour)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F and line a muffin tray with liners and 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!

Notes

*Store leftovers in airtight container for 2 days, fridge in 5 days or freezer for 2 months

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/greek-yogurt-chocolate-chip-oatmeal-muffins-gluten-free/