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Greek Yogurt Chocolate Chip Oatmeal Muffins (gluten-free) Recipe

Greek Yogurt Chocolate Chip Oatmeal Muffins (gluten-free) Recipe
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★★★★★

5.3 from 23 reviews

These Greek Yogurt Chocolate Chip Oatmeal Muffins are a delicious and healthy gluten-free treat, combining the creaminess of Greek yogurt with ripe bananas, wholesome oats, and sweet chocolate chips. Perfect for breakfast or a snack, they offer a moist texture and balanced sweetness without refined sugars.

Ingredients

Scale

Wet Ingredients

  • 1 cup Greek yogurt (or another thicker yogurt)
  • 2 medium ripe bananas, about 1 cup mashed
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cup gluten-free rolled oats
  • 3/4 cup almond flour (or gluten-free 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tray with liners and grease them well to prevent sticking.
  2. Combine Wet Ingredients: In a large bowl, mix together the Greek yogurt, mashed ripe bananas, eggs, maple syrup, and vanilla extract until smooth and well combined.
  3. Add Dry Ingredients: Stir in the gluten-free rolled oats, almond flour, baking powder, baking soda, and cinnamon. Mix everything thoroughly until all ingredients are well incorporated.
  4. Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, ensuring even distribution without overmixing.
  5. Fill Muffin Tray: Spoon the batter into the prepared muffin tray, filling each liner up to just the top.
  6. Bake: Place the tray in the preheated oven and bake for 20 to 22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

Notes

  • You can substitute almond flour with gluten-free oat flour to keep it gluten-free.
  • If your yogurt is too thin, the muffin texture may be affected; opt for a thicker Greek yogurt.
  • Maple syrup can be substituted with honey but will slightly change the flavor profile.
  • Ensure bananas are ripe for maximum sweetness and moisture.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • To make the muffins vegan, substitute eggs with flax eggs and use a plant-based yogurt.

Nutrition

Keywords: Greek yogurt muffins, gluten free muffins, chocolate chip muffins, healthy breakfast, oatmeal muffins, banana muffins, gluten free baking

Find it online: https://todayquickmeals.com/greek-yogurt-chocolate-chip-oatmeal-muffins-gluten-free-recipe/