Greek Yogurt Oatmeal Muffins
These Greek Yogurt Oatmeal Muffins are moist, fluffy, and packed with wholesome oats and protein-rich Greek yogurt. Perfect for a nutritious breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup plain Greek yogurt
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup milk
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir until well mixed.
In a separate medium bowl, whisk together the Greek yogurt, eggs, vegetable oil, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter will be thick.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.