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Healthy Greek Yogurt Muffins are low-calorie chocolate chip muffins made with gluten-free oats. Topped with a cinnamon streusel, they are a perfectly portioned snack! Gluten Free + Low Calorie
These are the best Greek yogurt muffins with chocolate chips. I know that's a bold statement to make about a recipe, but it's TRUE.
I have many muffin recipes on this site including my banana bread muffins and peanut butter muffins which have been wildly popular. Then I realized I needed a regular chocolate chip muffin on the site for you that was better for you.
I popped into Albertsons and they had everything I needed to whip up these delicious goodies for you... so here we are!
Now you may be thinking... well this is the millionth chocolate chip muffin recipe I've seen on the internet so...
What Makes These Greek Yogurt Muffins Awesome for You?
There are many muffin recipes out there with Greek yogurt, but these are truly the BEST. They're yummy, easy to make and quick to prep (less than 30 minutes total!). Here's why I love them:
- Easy-to-Make: These muffins are made with ingredients I'm sure you already have in your kitchen or easy to find. I've shopped at Albertson's for years and they've always had everything I needed to make healthy recipes.
- Delicious: I mean this is the most important factor, yes? These muffins taste like the 'real deal' chocolate chip muffin but they're made with better for you ingredients!
- Increased Protein: Most muffin recipes lack protein which is important for stabilizing blood sugar. This recipe uses strained nonfat Greek yogurt which replaces a large portion of oil. The Greek yogurt adds a good boost of protein to the recipe along with a creamy texture that belongs in every muffin.
- More Fiber: I used oats in this recipe to keep the calorie count lower and fiber content higher. Two very important things in a healthy muffin recipe!
- Lower Sugar: This recipe uses a touch of pure maple syrup to sweet the muffins. Many muffin recipes are called healthy on the internet and are loaded with sugar. The pure maple syrup by O Organics is organic and offers many nutrients important for the body. O Organics® is USDA Certified Organic and offers many nutrients important for the body.
- Heart Healthy Fat: Instead of using canola oil or butter, this recipe uses O Organics eggs (I love that they're cage free and hormone free) and extra virgin olive oil to keep the muffins moist. Extra virgin olive oil is safe to bake 350 F or below.
What You Need to Make Greek Yogurt Muffins
- Open Nature® Greek yogurt
- Extra Virgin Olive Oil
- Vanilla Extract
- O Organics Large Brown Eggs
- O Organics Pure Maple Syrup
- Gluten Free Oats
- Baking Powder, Baking Soda
- Chocolate Chips
- Coconut Sugar
How To Make Healthy Greek Yogurt Muffins
Making these lighter Greek yogurt muffins is so easy. First, gather your ingredients.
Step two is to stir together the dry ingredients minus the chocolate chips in a large mixing bowl. In a separate mixing bowl, mix together the wet ingredients then fold the wet into the dry. Stir in the chocolate chips.
Divide the batter evenly among the muffin cavities then add the ingredients (minus the chocolate chips) for the streusel to a small bowl.
Add the streusel to the top of each muffin and place the chocolate chips on top by hand - gently pressing the streusel and chocolate chips into the batter so it sticks. Bake per instructions.
Substitutions for Chocolate Chip Greek Yogurt Muffins
There are several things you could substitute for this recipe. I haven't tried all of these, but this is what I 'think' might work. If you give something I a try, let me know in the comments below. This greatly helps others!
- Nutrition Facts - The nutrition was calculated using the streusel. The streusel is optional and the nutrition values without adding it are in the recipe notes.
- Egg-Free - I have not tested this recipe without eggs, but you could try making a flax egg with two tablespoons of ground flax and one tablespoon of water and seeing if that works. Let me know!
- Sugar: The maple syrup can be swapped with honey. For the streusel, I recommend using coconut sugar as it is lower glycemic compared to other sugars and has a nice cinnamon-like flavor!
- Oats: You can replace one cup of the oats with oat flour. I do not recommend almond flour or coconut flour as they do not substitute one for one with oats or oat flours.
- Dairy-Free: I recommend swapping the Greek yogurt for a plain, dairy-free yogurt that is sugar-free and using dairy-free chocolate chips.
- Nuts: You can add chopped pecans or walnuts to the recipe.
Tips For Healthy Greek Yogurt Muffins
These muffins are pretty hassle-free to make but here's some tips that might be helpful when making them!
- High quality ingredients: This is why I shop at Albertsons and purchase O Organics and Open Nature brand products. They are high quality products you can rely on time and time again. I've used their Grocery Delivery and DriveUp & Go™ for convenient shopping too!
- Room Temperature: I recommend taking the Greek yogurt and eggs out of the refrigerator 15 minutes prior to baking and letting them come to room temperature so they do not shock the other ingredients.
- Use muffin liners: They make baking and cleanup a breeze especially if you do the streusel. If you don't have muffin liners, I recommend using avocado oil spray.
- Allow the muffins to cool: let the muffins cool in the pan before removing them. This will help them firm up!
I buy my Open Nature and O Organics products at my local Albertsons & Safeway, but you can find them exclusively at all Alberson Companies stores including Vons, Pavilions, Shaw's, Star Market, Jewel-Osco, Tom Thumb, Randalls, United Supermarkets and Carrs/Safeway. Check out Alberstons.com or Safeway.com to find a store near you!
Healthy Greek Yogurt Muffins
- Preheat the oven to 350 F. Prepare a muffin tin by lining it with 12 muffin liners.
- Place the 1 cup of Gluten Free oats in a blender and blend on high until its broken down to a flour like consistency. You can also use gluten free oat flour instead.
- In a large mixing bowl, stir together the dry ingredients minus the chocolate chips. In a separate mixing bowl, mix together the wet ingredients. Fold the wet ingredients into the dry ingredients then stir in the chocolate chips.
- Spoon the batter into the muffin cavities, dividing it evenly among each.
- Prepare the streusel by mixing together the coconut sugar, oats and olive oil. Place one spoonful of the streusel over each muffin patting it gently with your fingers so it sticks to the batter. Add the chocolate chips to the top of each muffin, again pressing them down into the batter gently.
- Bake 15-17 minutes until the muffins are set or until a toothpick can be inserted clean. Remove the muffins from the oven and cool in the pan 5 minutes before removing and cooling fully on a wire baking rack.
- Store muffins in the refrigerator up to 7 days or in the freezer up to 60 days.