A hearty muffin packed with rolled oats and chocolate chip and topped with a generous scoop of a fantastic oatmeal chocolate chip streusel. These are one of my favorite muffins to date!
Keyword: Breakfast, Muffins
Author: Eva Bakes
1cupwhite whole wheat flourcan substitute with all-purpose
1 and 1/2cupsold-fashioned oats
1 and 1/2teaspoonsbaking powder
15.3 ounce containerplain nonfat Greek yogurt
Preheat your oven to 350 degrees F. Generously grease or line a standard muffin pan and set aside.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.
In a medium sized bowl, mix together the applesauce, brown sugar, eggs, vanilla, and Greek yogurt.
Pour the applesauce mixture into the large bowl with the dry ingredients and mix until a few dry streaks remain Fold in the chocolate chips and mix until everything just comes together. Do not over mix.
Evenly divide the batter between the muffin wells, filling each about 3/4 full.
In a small bowl, mix all of the streusel ingredients together with a fork or small spatula until crumbs form. Generously top each muffin well with a spoonful (or two!) of streusel.
Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. The streusel should be golden brown.
Allow the muffins to cool in the pan for 5-10 minutes before moving to a wire rack to cool completely.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.Source: Ever so slightly adapted from The Baker Mama