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Dairy
Easy
1 Hour
Diets 
These insanely moist and delicious muffins are an instant hit from the moment they come out of the oven. People don’t even realize that they’re a healthy alternative to most muffin recipes. I especially like making them in the summer, when my kids are late going off to camp and no one really wants to eat a proper breakfast. They also freeze beautifully. You can keep them in your freezer and snatch one as you head off to the pool.
Yield: 1 dozen
nonstick cooking spray
1 and 1/2 cups rolled oats
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vanilla Greek yogurt
1/2 cup Haddar Dark Brown Sugar
1/4 cup oil
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, such as Glicks
2 tablespoons oil
1/2 cup rolled oats
1/3 cup Haddar Dark Brown Sugar
1/3 cup semisweet chocolate chips, such as Glicks
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin pan with nonstick cooking spray.
In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt.
In a medium-sized bowl, whisk together yogurt, sugar, oil, eggs and vanilla extract.
Add wet ingredients to the dry ingredients and whisk until well combined. Fold in the chocolate chips.
Divide batter evenly among the muffin cups, filling each one almost to the top.
Prepare the streusel: In a small bowl, use a fork to combine oil, oats, sugar and chocolate chips. Top each muffin with a heaping tablespoon of streusel.
Bake 18–20 minutes or until muffins are a light golden brown and topping is crisp. Allow to sit in the pan for five to 10 minutes before transferring to a wire rack to cool completely.
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Looks delish! Can I make this in a loaf pan instead?