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.
- 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
- 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
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