Description
Delicious and moist Greek Yogurt Chocolate Chip Oatmeal Muffins that are naturally gluten-free, packed with wholesome ingredients like ripe bananas, almond flour, and Greek yogurt. Perfect for a healthy breakfast or snack, these muffins combine the sweetness of maple syrup and chocolate chips with the hearty texture of oats, all baked to golden perfection.
Ingredients
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
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat and Prepare Muffin Tray: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tray with muffin liners and grease them well to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, mashed ripe bananas, eggs, maple syrup, and vanilla extract until smooth and fully combined.
- Add Dry Ingredients: Stir in the gluten-free rolled oats, almond flour, baking powder, baking soda, and cinnamon into the wet mixture. Mix until all ingredients are combined and a batter forms.
- Fold in Chocolate Chips: Gently fold in the chocolate chips into the batter to evenly distribute them without overmixing.
- Fill Muffin Tray: Spoon the batter into the prepared muffin tray, filling each liner just to the top for even baking and nicely domed muffins.
- Bake: Place the muffin tray in the oven and bake for 20 to 22 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
- If your yogurt is too thin, it can affect the muffin texture, so use a thicker Greek yogurt for best results.
- You can substitute almond flour with gluten-free oat flour if preferred.
- Make sure bananas are ripe for natural sweetness and moistness in the muffins.
- These muffins keep well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- For a nut-free version, replace almond flour with additional gluten-free oat flour.
