Healthy Chocolate Chip Oatmeal Muffins

These healthy chocolate chip oatmeal muffins are ultra-fluffy, moist, and made without banana — naturally sweetened with maple syrup, gluten-free, and ready in 25 minutes. I make a batch every single week, and they're always gone before Friday.

5 from 3 votes

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Prep Time 10

Cook Time 15

Total Time 25

Serving 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

Don't overmix: Stir until just combined — lumpy batter is good batter. Overmixing develops gluten in the oat flour and makes muffins tough instead of fluffy.

Room temperature ingredients: I've learned this the hard way — cold eggs or yogurt cause the coconut oil to seize mid-batter. Pull everything from the fridge while you preheat the oven.

Spoon and level your flour: Oat flour and almond flour pack down fast. Scooping from the bag adds too much and makes the muffins dense. Spoon into the cup, level off every time.

Fill cups almost to the top: For a proper bakery-style dome, fill each cup ¾ full. Underfill and you get flat muffins.

Oats: Always use old-fashioned rolled oats — I've tested quick oats and the texture suffers noticeably.

Greek yogurt: I've tested 0%, 2%, and whole milk — all work, but whole milk gives the richest crumb.

Storage: Airtight container at room temperature 3 days, fridge 5 days, freezer 3 months.

Nutrition

Course Breakfast, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!