These super fluffy and moist chocolate chip oatmeal muffins are made with wholesome ingredients like oats, maple syrup, and Greek yogurt. They’re healthy, gluten-free, and perfect for breakfast, snacks, or meal prep. Ready in just 20 minutes!
There’s nothing better than a batch of homemade muffins that check all the boxes—moist, fluffy, naturally sweetened, and made with better-for-you ingredients. These chocolate chip oatmeal muffins are just that!
The texture is super fluffy and moist, very similar to my viral almond flour banana muffins. Plus, these muffins are packed with simple, yet wholesome ingredients like rolled oats, oat flour, almond flour, Greek yogurt, vanilla, and a touch of maple syrup for the perfect lightly sweet flavor and soft texture.
I make these oatmeal muffins all the time. They’re great for breakfast, snacks, or packing in lunchboxes. You’ll also love my banana bread, apple muffins, and banana protein muffins.
Why you'll love these oatmeal muffins:
- Healthier: These muffins are naturally sweetened with real maple syrup, so they’re free of refined sugar. They’re also gluten-free since they’re made with rolled oats, oat flour, and almond flour. Plus, we use Greek yogurt and coconut oil instead of butter!
- Quick and easy: You only need one bowl, and they’re ready in about 20 minutes. Great for busy mornings.
- Soft and fluffy: These muffins are super moist and fluffy, with gooey chocolate chips in every bite.
- Good for any time of day: Enjoy them for breakfast, as a snack, or pack them in lunchboxes. They’re freezer-friendly too.
ingredients Needed
Rolled Oats. I always use old-fashioned rolled oats when baking for the best texture. They give the muffins that hearty, bakery-style feel.
Oat Flour. Makes the muffins soft and light. I use store-bought oat flour for ease, but you can also blend oats at home if needed.
Almond Flour. Almond flour is my secret ingredient for making baked goods super moist without oil. It also keeps these muffins naturally gluten-free. Make sure to use super-fine blanched almond flour for the best texture.
Baking Powder + Baking Soda. These help the muffins rise and get fluffy.
Salt. Just a little to balance the sweetness and bring out the flavor.
Plain Greek Yogurt. I love baking with yogurt. It adds protein and keeps the muffins super moist without needing a lot of oil. I use 0%, 2%, or whole milk yogurt—whatever I have.
Maple Syrup. Naturally sweetens the muffins without refined sugar. Plus, it adds a cozy flavor that goes great with the oats and chocolate.
Coconut Oil. You only need a little! The coconut oil keeps the muffins tender and rich. Make sure it’s melted and the eggs and yogurt are at room temperature so it doesn’t harden when mixed.
Eggs. Help bind everything together and give the muffins structure. Room temp is best for even mixing.
Vanilla Extract. A little vanilla goes a long way in boosting flavor.
Chocolate Chips. The best part! I like to fold some into the batter and sprinkle extra on top before baking. Use any kind you like—semi-sweet, dark, or dairy-free.
If you have any ingredient questions, check out the Substitutions & Variations section below. Otherwise, the full recipe with measurements is at the bottom of the page.
How to Make Chocolate Chip Oat Muffins
Step One: In a large bowl, mix together the oats, oat flour, almond flour, baking powder, baking soda, and salt.
Step Two: In a separate bowl, whisk together the Greek yogurt, eggs, vanilla, melted coconut oil, and maple syrup. Make sure the yogurt and eggs are at room temp so the coconut oil doesn’t harden.
Step Three: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
Step Four: Divide the batter between muffin cups. Add a few extra chocolate chips and some oats on top if you want.
Step Five: Bake at 350°F for 15–18 minutes, or until a toothpick comes out clean. Enjoy!
Top Tips
- Don't overmix the batter: Mix until just combined to keep the muffins soft and fluffy. It’s okay if the batter isn’t perfectly smooth—some small lumps are totally fine! Overmixing can make your muffins dense instead of fluffy.
- Spoon and level your flours: Too much oat or almond flour can make the muffins dry, so don’t pack it in the cup.
- Check the substitutions list before making swaps: I test all my recipes dozens of times with different ingredients, so not all substitutions work the same. Be sure to check the substitutions list below before making any swaps!
Equipment Needed
- Muffin tin
- Muffin liners or non-stick spray
- 2 mixing bowls
- Whisk
- Measuring cups and spoons
Recipe Substitutions & Variations
- Make them gluten-free: These chocolate chip oatmeal muffins are already gluten-free!
- Make them dairy-free: Swap the Greek yogurt with dairy-free yogurt. I recommend coconut yogurt for the best texture.
- Make them nut-free: Replace the almond flour with 1 cup of oat flour. Be sure to spoon and level the oat flour to avoid dry muffins.
- Greek Yogurt: Swap Greek yogurt with blended cottage cheese or coconut yogurt for a dairy-free version.
- Coconut Oil: You can swap the coconut oil with melted butter if preferred.
- Maple Syrup: Honey is the best substitute for maple syrup.
- Add Mix-ins: Mix in some extras like shredded coconut, chopped nuts (walnuts, almonds, or pecans), or dried fruit (raisins, cranberries, or chopped apricots) for a fun twist.
- Pumpkin oatmeal muffins: Want a fall twist? Add 2 teaspoons of pumpkin pie spice instead of cinnamon for a pumpkin muffin version!
What to Serve with Oatmeal Muffins
Here are some of my favorite serving ideas for the chocolate chip oatmeal muffins:
- Pair with these high-protein egg bites, soft-boiled eggs, cottage cheese eggs, or an egg sandwich for a quick and healthy breakfast.
- With a protein-packed yogurt bowl with fresh berries.
- With your favorite smoothie for a little afternoon pick-me-up snack.
- Enjoy them on their own with some butter, ghee, or nut butter (I love almond butter)!
How to Store & Meal Prep
These muffins are fantastic for meal prep. Simply store them in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them for up to 3 months and reheat when ready to enjoy.
Frequently Asked Questions
I recommend using old-fashioned rolled oats for the best texture. Quick or instant oats can be a bit more processed, which may result in a softer or denser muffin. However, if you only have quick oats, you can still use them—just be aware the texture may change slightly.
Yes! These muffins freeze well. Just let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or oven when ready to enjoy.
If your oatmeal muffins turned out dry, it could be due to using too much flour, overmixing the batter, or not having enough moisture. Be sure to spoon and level your flour, mix just until combined, and check the muffins at the 15-minute mark. Also, stick to the recommended flour balance to avoid drier muffins.
Yes! I recommend using honey instead of maple syrup. I've tested it many times, and it works perfectly in these muffins.
More healthy muffin recipes to try!
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📖 Recipe
Chocolate Chip Oatmeal Muffins
Ingredients
- ¾ cup rolled oats
- ¾ cup oat flour spooned & leveled, I used storebought
- 1 ¼ cup almond flour, super-fine blanched, spooned & leveled
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup plain Greek yogurt, 0%, 2% or whole
- ½ cup real maple syrup
- ½ cup coconut oil, melted
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- ½ cup chocolate chips + more for topping
Instructions
- Prep: Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the oats, oat flour, almond flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, eggs, vanilla, melted coconut oil, and maple syrup. Make sure the yogurt and eggs are at room temperature so they don’t cause the coconut oil to solidify.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Divide Muffins: Divide the batter evenly among the muffin cups. Top with extra chocolate chips and a sprinkle of oats, if desired.
- Bake: Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
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Sam says
These are absolutely delicious! Super soft and moist without needed butter. I love that they are made with Greek yogurt too.
Tati Chermayeff says
Wooo! So SO happy to hear that!