greek yogurt muffins

These Best Ever Greek Yogurt Chocolate Chip Muffins are the perfect low-fat sweet snack made with Greek yogurt! They're quick and easy to make, and they're perfectly moist and tender!

Best Ever Greek Yogurt Chocolate Chip Muffins

all purpose flour

white sugar

baking powder

salt

skim milk

low fat Greek yogurt (1-2%)

vegetable oil

eggs

vanilla extract

chocolate chips

Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.

In a large bowl whisk together the flour, sugar, baking powder and salt.

Add the milk, Greek yogurt, vegetable oil, eggs and vanilla and stir everything together with a wooden spoon or a spatula.

Gently stir in the chocolate chips once everything is combined, just until they're distributed evenly throughout.

Portion the batter into the 12 muffin cups evenly and bake at 375 degrees Fahrenheit for 17-19 minutes, or until the muffins are cooked through (test with a toothpick!) and are a light golden brown colour on top.

Let the muffins cool for several minutes and enjoy warm.

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These Best Ever Greek Yogurt Chocolate Chip Muffins are the perfect low-fat sweet snack made with Greek yogurt! They’re quick and easy to make, and they’re perfectly moist and tender – under 300 calories per muffin!!

Zucchini Oat Greek Yogurt Muffins

(120 g) whole wheat pastry flour*

(80 g) old fashioned rolled oats

tsp cinnamon

tsp baking powder

tsp baking soda

tsp salt

(225 g) plain Greek yogurt

(80 grams) honey

tbsp (25 g) coconut palm sugar**

tsp vanilla extract

Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.

In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.

Divide the batter evenly among the 12 muffin cups, filling them almost to the top.

Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

I just made the Zucchini Oat Greek Yogurt.  Very good recipe!  Moist and delicious. I added some extra cinnamon.  I will make again.

I baked these up over the weekend and they are already gone!! Fantastic muffin that is both nutritious and delicious tasting! Thank you so much for a wonderful recipe that will be used often during the zucchini months :) I am wondering if something else could be used if zucchini wasn't on hand..shredded sweet potatoes perhaps? I know the water content would be different..maybe I will give it a try anyway since the base of the recipe is spot on :)

Thank you again!!!

These were absolutely fantastic. I used what I had on hand, so regular all purpose flour and regular sugar. I added mini chocolate chips too. Super moist and delicious! I think next time (there will definitely be a next time!) I could probably cut down on the added sugar with the sweetness of the chocolate chips.

I just baked them this morning and they are delicious!!!! I forwarded your recipe to some of my girl friends and my mom. I wanted to have them for breakfast but I didn't wanted to have the work in the morning so what I did was making the dough and refrigerated overnight, however  I added the baking powder and baking soda before baking.  Thank you for this, hope to see next yummy ones!!!

Hi!!

They look amazing! I don't have greek yogurt. What would be the portions for normal yogurt?

Thanks!

Ok thank you! Could I use oat flour instead of whole wheat pastry flour? and stevia or honey? would that change the consistency?

Great recipe! I used 1/2 cup flour and 1/2 cup oat flour, everything else per the recipe. This is a keeper. Do you have the nutritional information?

These are awesome!!! I used light brown sugar instead, and added a scoop of whey protein powder. Served them to a bunch of friends from our gym, and they all loved them! High protein zucchini muffins? nothing better. thank you!! I also baked them at 18 mins in smaller muffin tins.

I made them too and while it was moist in most pets, there were dry, uncooked oats inside. Strange. Not sure I’d make again.

I made these last night and they turned out awful. The top baked until they burned but inside was all mush.

The dough was really quite thick and so I was concerned about them being dry but I chose to stay true with the recipe. Sadly they  turned out like I thought, dry &amp; even a little tough on the outside. Not very yummy 😔.

I was skeptical if these would come out dry and I was right. The batter was really, really dry and sticky. I substituted the flour for half whole wheat half unbleached. I used organic cane sugar and added pecans. What brought them back to life was dipping them in milk..I use almond milk. It would help if the recipe called for milk. IF I make these again I'm making more changes.  Disappointing ☹

These turned out great! I used oat flour, added 31g of protein powder, and a splash of flavoured skinny syrup. I was worried my modifications would mess up the recipe but it still worked. These will be a ‘go to’ for protein snacks.

Banana Oat Greek Yogurt Muffins

bananas (200 g

(160 g) rolled oats (old fashioned or quick)

(50 g) brown sugar

chocolate

Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.

Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.

Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

I make these almost every week. They last me 7 days in the fridge with no problems. Grab n go breakfast that doesn’t leave me hungry mid morning. Thanks for great recipe!

Very good! I undercooked them a bit but I put them in the fridge to set and they came out perfect! I also used vanilla Greek yogurt for a little more taste!

They taste ok, my kids like them but I won’t ever use liners again. They stick horribly and you lose half your muffin.

I have made these muffins so many times since finding recipe. I love them. I did change recipe slightly by doing 5.4 ounces of yogurt (standard servicing size of Chobani and such) and added about 1/4 cup  of milk. I have found this helped improve texture. I also use maple syrup instead of brown sugar.

Seriously the best banana muffin recipe out there AND healthy! Every time I make these they’re gone in like two days and it’s just me husband and our baby. I gave only 2-3 away and we gobble up the rest. My baby loooooioves it!  I even forgot to add choc chips once and they’re still so delicious AND they stay soft!!!

These protein-packed Greek yogurt banana muffins are made healthier with a whole cup of yogurt and a lower amount of sugar than in an average banana muffin. But they&#039;re moist, fluffy and super tasty with a great banana flavor and some sneaky caramel chocolate chips for something a little different. So simple to make in just 30 minutes, and great for morning teas, lunch boxes and afternoon snacks.

Greek Yogurt Banana Muffins

all-purpose flour (also known as plain flour

baking soda

cinnamon

nutmeg

banana

brown sugar

honey

Greek yogurt

caramel chips (Add up to ½ cup to taste.)

banana chips (Or about 18 banana chips.)

Preheat oven and prepare muffin pan.

Preheat the oven to 355F/180C and line a muffin pan with muffin liners. Spray lightly with oil.

Mix together dry ingredients.

In a large mixing bowl, combine all of the dry ingredients (flour, baking powder &amp; soda, salt, spices).

Mix wet ingredients.

In a separate medium sized bowl or jug, combine all the wet ingredients (mashed banana, whisked eggs, sugar, honey, oil, Greek yogurt).

Pour wet ingredients into dry and mix.

Pour the wet ingredients into the dry. With a wooden spoon, stir just until everything is well combined (a few lumps are OK - don&#39;t overmix).

Fold caramel chips into batter.

Briefly fold the caramel chips into the batter.

Fill muffin cups with batter.

With a metal dessert spoon or cookie scoop, fill the muffin cups with the batter. It&#39;s OK to fill them to the top.

Top with banana chips then bake.

Top each muffin with a banana chip. Then bake for 17 minutes or until a skewer comes out clean (a few sticky bits are OK but no raw batter!).

Cool and then store.

Transfer to a wire cooking rack. Enjoy warm or cold, then store in an airtight container for up to 4 days (or freeze for up to 2 months).

Apple Oat Greek Yogurt Muffins

(80 g) old fashioned rolled oats**

(120 ml) unsweetened applesauce

apple

(80 g) raisins

Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.

Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.

Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

I really wanted to like these but there wasn’t much flavour to them. I followed the recipe exactly as written.

Absolutely delicious! Didn’t change a thing. Thanks for sharing this recipe!

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Top 5 greek yogurt muffins recipes from across the web

The most viewed greek yogurt muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Greek Yogurt Chocolate Ch...

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The most viewed greek yogurt muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine