Description
These Greek Yogurt Chocolate Chip Oatmeal Muffins are protein-packed, gluten-free, low in sugar and perfect for breakfast or a snack.
Ingredients
1 cup Greek yogurt
2 medium ripe bananas, mashed (≈1 cup)
2 large eggs
1/3 cup maple syrup
1 tsp vanilla extract
1 1/2 cups gluten-free rolled oats
3/4 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup chocolate chips
Instructions
1. Preheat oven to 350°F and line or grease a 12‑cup muffin tin.
2. Whisk together Greek yogurt, bananas, eggs, maple syrup and vanilla in a large bowl.
3. Add oats, almond flour, baking powder, baking soda and cinnamon; stir until combined.
4. Fold in chocolate chips gently.
5. Spoon batter into muffin tin, filling cups nearly full.
6. Bake 20–22 minutes until golden and a toothpick comes out clean.
7. Let muffins cool slightly before removing from tin and serving.

Notes
- Store muffins at room temperature in an airtight container for up to 2 days, in the fridge for 5 days, or freeze for up to 2 months.
- Reheat frozen muffins in the microwave for about 30 seconds or thaw overnight in the fridge.
- Substitute chocolate chips with berries or nuts; use thick coconut yogurt for dairy‑free option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 202
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg