Greek Yogurt Chocolate Chip Muffins

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These Greek yogurt chocolate chip muffins are soft, moist, and packed with chocolate flavor in every bite. No banana here, just simple ingredients that come together easily for a healthy muffin you’ll want to make on repeat. Greek yogurt and applesauce keep them tender and moist without any butter or oil, and the Greek yogurt adds a boost of protein to make these perfect for breakfast or a snack.

Greek Yogurt Chocolate Chip Muffins on a wire rack.

I love that this recipe has a little story behind it. One of our readers, Brian, who calls himself a “Healthy Foodie Fella,” reached out to us because he wanted to surprise his wife, Elena, for their 30th wedding anniversary. Chocolate chip muffins are her favorite, and he asked if we could create a lighter version without banana that they could enjoy together. Of course, we had to make these for him! We love taking a favorite recipe and putting our Healthy Foodie Girl spin on it.

These muffins have everything you want in a chocolate chip muffin. They are soft, tender, moist, and packed with chocolate chips. We love that we got to help Brian celebrate such a special milestone with Elena. And even better, Brian emailed us afterward to let us know the muffins were a huge hit! Stories like this are exactly why we love what we do and why hearing from our readers means so much to us.

For more delicious muffin recipes, try our blueberry muffins with yogurt and banana chocolate chip Kodiak muffins next!

🔎 Quick Look: Greek Yogurt Chocolate Chip Muffins
Why You Will Love This Recipe
Key Ingredients
Substitutions & Variations
How to Make Greek Yogurt Chocolate Chip Muffins
Expert Tips
Storage Instructions
Greek Yogurt Chocolate Chip Muffins FAQs
More Muffin Recipes to Try!
Greek Yogurt Chocolate Chip Muffins Recipe

🔎 Quick Look: Greek Yogurt Chocolate Chip Muffins

⏱️ Prep Time: 15 minutes
⏱️ Cook Time: 22 minutes
🕒 Total Time: 37 minutes
🍽 Calories: ~102 kcal per muffin
👥 Servings: 14
💙 WW: 3 points
🥣 Key Ingredients: Flour, sweetener, eggs, Greek yogurt, almond milk, applesauce, chocolate chips
👩‍🍳 Cook Method: Baked
⭐ Difficulty: Easy

Why You Will Love This Recipe

No Banana: These muffins get their moisture from Greek yogurt and applesauce, not mashed banana, so you get that classic chocolate chip flavor without any banana taste.
Easy to Make: This recipe comes together with simple ingredients and easy steps, so you can have warm muffins ready quickly.
Boost of Protein: The Greek yogurt adds a boost of protein to these muffins.
No Oil or Butter: Greek yogurt and applesauce keep these muffins incredibly soft and moist, no butter or oil needed.
Packed with Chocolate Flavor: Mini chocolate chips are dispersed throughout the muffins, so you get incredible chocolate flavor in every muffin.

Key Ingredients

Assorted baking ingredients arranged on a marble surface with labeled bowls: Flour, Greek Yogurt, Almond Milk, Eggs, Applesauce, Baking Powder, Vanilla, Baking Soda, Salt, Chocolate Chips, and Sweetener.

Flour: All-purpose flour gives these muffins the perfect structure and light and fluffy texture.
Sweetener: Regular sugar or a 1:1 sugar-free sweetener works great here, too.
Eggs: Two eggs help bind everything together and give the muffins that soft texture.
Greek Yogurt: Plain non-fat Greek yogurt keeps these muffins incredibly soft and tender while packing in a boost of protein.
Almond Milk: A splash of unsweetened almond milk or your milk of choice thins out the batter just enough for a tender texture.
Applesauce: Unsweetened applesauce adds natural sweetness and keeps these muffins moist without needing oil or butter.
Chocolate Chips: Mini chocolate chips are my go-to since they distribute more evenly through the batter.

Find the full list of ingredients and measurements in the recipe card below.

Substitutions & Variations

Yogurt Swap: Nonfat, low-fat, or full-fat plain Greek yogurt all work. Use whichever you have on hand.
Cottage Cheese: Swap the Greek yogurt for cottage cheese or whipped cottage cheese! It works just as well for keeping these muffins moist and adds a boost of protein.
Chocolate Chips to Use: Mini chocolate chips distribute the most evenly, but regular or sugar-free chocolate chips work too. If using regular size, roughly chop them so they disperse through the batter better.
Milk Options: Almond, oat, cashew, or regular milk all work well. Use whatever you have in the fridge.

How to Make Greek Yogurt Chocolate Chip Muffins

Dry ingredients for chocolate chip muffins in bowl.

Add the flour, baking powder, baking soda, and salt to a large bowl. Then, thoroughly mix these dry ingredients.

Wet ingredients for chocolate chip muffins in bowl.

In a separate bowl, whisk the eggs. Add the Greek yogurt and whisk until smooth with no lumps. Add the milk, applesauce, and vanilla extract, and whisk to combine.

Top-down view of a glass mixing bowl with light brown batter and a pink silicone spatula resting inside.

Pour the wet ingredients into the bowl with the dry ingredients a little at a time until fully combined, making sure not to over-mix.

Chocolate chips folded into muffin batter.

Lightly fold the mini chocolate chips into the batter.

Chocolate chip muffin batter in a muffin pan.

Lightly spray a non-stick muffin pan with oil or line with parchment muffin liners. Then, pour the batter into the muffin cups, forming about 14-15 muffins.

Baked chocolate chip muffins on wire rack.

Bake the muffins at 350°F for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly, then enjoy!

Expert Tips

Batter Consistency: Some sugar substitutes absorb more liquid than regular sugar. If your batter seems too thick, add more milk one tablespoon at a time until it reaches the right consistency.
Whisk the Greek Yogurt First: Whisk the eggs and Greek yogurt together first to work out any lumps, then add the rest of the wet ingredients and whisk to combine.
Don’t Over-Mix: Over-mixing leads to dense muffins. Mix just until everything is combined.
Fold in the Chocolate Chips Last: Gently fold them in at the end so you don’t over-mix the batter.

Storage Instructions

Room Temperature: Store the muffins in an airtight container at room temperature for up to 1 day.
Refrigerator: These muffins will keep in the fridge for up to 3-4 days in an airtight container.
Freezer: Freeze the muffins in a freezer-safe bag for up to 1-2 months.

Greek Yogurt Chocolate Chip Muffins FAQs

What Does Adding Greek Yogurt do to Muffins?

Greek yogurt makes muffins extra soft, moist, and tender while adding a boost of protein, which is exactly why it’s a key ingredient in this recipe.

Does Greek Yogurt Replace Oil in Muffins?

Yes, Greek yogurt can replace oil in muffins, which is exactly what I do in this recipe. Along with applesauce, it keeps these muffins moist and tender without needing any oil or butter.