Healthy Chocolate Chip Muffins

Whole wheat flour. Oats. Pecans. Brown sugar. Greek yogurt.

I had shared a muffin recipe a few weeks ago in my weekend distractions. I made them last week. Took them to work for a birthday. Even though I baked them 30 seconds too long, everyone liked them.

I couldn’t find Old Fashioned Oats, so I borrowed what my mom had and all she had was steel cut, or Captain’s Oats. There was barely enough so I made up the difference with crushed pecans. There was supposed to be oats in the streusel too, I used pecans again.

Muffins:

• 1 cup whole wheat flour
• 1-1/2 cups old-fashioned oats (I think any oats would work)
• 1/2 cup crushed pecans
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup vegetable oil
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup Greek vanilla yogurt
• 1 cup semi-sweet chocolate chips

Streusel:

• 2 tablespoons vegetable oil
• 1/3 cup brown sugar
• 1/2 cup old fashioned oats/or crushed pecans
• 1/3 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with cooking spray and set aside.

2. In a large bowl, whisk together the flour, oats, pecans, baking powder, baking soda, salt and cinnamon.

3. In a medium bowl, whisk together the oil, brown sugar, eggs, vanilla and Greek yogurt. Stir the wet ingredients into the dry ingredients until well combined. Fold in 1 cup chocolate chips.

4. Divide batter evenly among greased muffins cups, filling each one almost full. I used a cookie scoop.

5. In a small bowl, stir together the streusel ingredients with a fork until well coated in the oil. Place a heaping tablespoon of streusel over the batter in the muffin cups.

6. Bake for 15-18 minutes or until muffins start to turn golden brown and streusel is crisp. Let muffins cool in pan for 5-10 minutes before removing to a wire rack to cool completely or enjoy.

Adapted from The BakerMama