Moist, wholesome muffins made with rolled oats, Greek yogurt, banana, and maple syrup—studded with mini dark chocolate chips. Perfect for meal-prep breakfasts or a better-for-you snack.
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and lightly coat with cooking spray.
In a large bowl, whisk oats, flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk eggs, maple syrup, Greek yogurt, mashed banana, milk, and vanilla. Slowly whisk in melted coconut oil.
Add wet ingredients to dry and stir just until combined. Fold in mini chocolate chips. Let batter rest 5 minutes to hydrate the oats.
Divide batter evenly among muffin cups (about 0.75 full). Sprinkle with oats and turbinado sugar if using.
Bake 16 to 18 minutes, or until tops are set and a toothpick comes out clean or with a few moist crumbs. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
Store airtight at room temperature up to 2 days or refrigerate up to 5 days. Freeze up to 2 months.
Notes
For extra moisture, use 0.75 cup Greek yogurt and 0.25 cup additional mashed banana. You can swap coconut oil with light olive oil. Do not overmix to keep muffins tender.