Ingredients
Scale
- 1 ½ cups old-fashioned rolled oats
- 1 cup whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt (plain or vanilla)
- ½ cup pure maple syrup or honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk of choice (almond, oat, or dairy)
- ½ cup dark chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly with non-stick cooking spray. In a large mixing bowl, whisk together the rolled oats, whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Ensure there are no large cocoa powder lumps remaining in the dry mixture.
- In a separate medium bowl, beat the egg slightly. Stir in the Greek yogurt, maple syrup, vanilla extract, and milk until the mixture is smooth. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in the dark chocolate chips and the fresh blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each one about three-quarters of the way full. Place the tin in the center of the preheated oven. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes