Chocolate Chip Multigrain Muffins


Unbelievable but true: I’m back with another recipe for y’all. And it’s muffins we’re talking about, so can I please get a “FLIP YEAH”?

Soft, fluffy muffins made with multigrain flour and rolled oats. So nutritious, so wholesome, so full of good stuff. You’d think they’d turn out like little throwing weapons, being that they’re low fat and eeerrrrrthing but NAH, guess again. They’re actually moist and fluffy and ready to become your newly found breakfast obsession.

You can thank me later.

Now, I’m a big big fan of bakery style HUMONGOUS muffins, with all their sugar, spice and everything nice. Sweet nuggets of goodness with bursting tops and jam-packed with pockets of melty chocolate… I’m so hungry for muffins now. Which is no bueno, since I made these muffins a looooong time ago, even if I’m posting the recipe just now (sorry for that), which means I’m not actually surrounded by muffins now.



Where was I? Ah. Yah. Bakery style muffins in all their glory. Love them. My skin, unfortunately, does not. So here’s a healthy version which is just as delicious, but made with yogurt, olive oil, less processed flours and less sugar. They still taste fantastic, with their cute little tops and bits of melty chocolate.

Easy to make, too. What more could you ask for?

My silence, you say?

Ah, I’m happy to oblige. I’ll shut it up and leave the recipe here:

Chocolate Chip Multigrain Muffins

Yield: 12 muffins

Chocolate Chip Multigrain Muffins


  • 150g all purpose flour
  • 150g multigrain flour
  • 75g rolled oats
  • 2,5tsp. baking powder
  • 115g olive oil
  • 200g yogurt (greek or otherwise strained)
  • 180g milk (use your favourite)
  • 20g apple cider vinegar
  • 2 eggs or 2 flax seed eggs
  • 100g brown sugar
  • 60g white sugar
  • 150g chocolate, chopped


  1. Preheat oven to 180ºC (375F)
  2. Start by mixing the milk with the vinegar. Let this mixture sit for 5 minutes while you get everything else ready.
  3. In a bowl, whisk together both flours, rolled oats and baking powder. Set aside.
  4. Whisk the eggs or flax eggs with the sugar until mixture is slightly fluffy. Add in vanilla extract, yogurt, oil and the now curdled milk mixture.
  5. Add in the previously whisked dry ingredients and stir until combined. Try not to overmix, though!
  6. Add the chopped chocolate and stir once again to distribute the chunks among the batter evenly.
  7. Line a muffin tray with paper cups or parchment paper and fill them 3/4 through.
  8. Bake at 180ºC (375F) for 15-18 minutes. Time will depend on the size of the muffins, so you should check after the 13 minute mark to see if the center is gooey when you insert a toothpick in the centre.
  9. Enjoy warm!

Let me know if you give them a go! I’d love to see your recreations 🙂

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