I’m about to transform what you think of muffins. If your idea of a muffin is a dried, crumbly, and a little on the grainy side, have I got a surprise for you!! My secret is the greek yogurt. (Actually, no big secret…it’s big and bold and right there in the title.)  If you don’t know already, I’m a big fan of greek yogurt. I praise it, I eat it by the tub and well, I even dream about it. It’s the greek yogurt that makes them super moist, and it adds a little extra protein boost.  Look again at that rambling title, it’s full of descriptions….did you catch that they can be gluten-free. It is National Gluten Free Day so I used gluten-free rolled oats and gluten-free almond flour.  What I love about this recipe is it pleases everyone, because it’s easy to customize!  Feel free to change it up and use alternatives. 

Possible Variations:

Let’s mix it up a bit? After all, it is the Endless Option Muffin! So why not: try:

  • use a different protein: Sour Cream or Vanilla Greek Yogurt (for a little sweeter muffin) 
  • add a different  add-in:  raspberries or chocolate chips
  • Choose a different flour: I’ve made these both gluten-free and regular. They are both equally yummy!  Instead of the almond flour, I’ve used GF all-purpose flour. It gives it a slightly different flavor, but still wonderful.  Don’t want the GF option, no worries, all-purpose or even whole wheat flour is great!  

Happy Sunday and Happy National Gluten Free Day to you from me! 

Greek Yogurt Muffins {with Endless Options!} GF or Regular

Healthy and delicious muffins made with Greek yogurt and oats.  Completely customizable:  Gluten Free or Regular. Blueberries, chocolate chips…the possibilities are endless!

Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 12 muffins


  • 1 cup 8 ounces plain Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup honey
  • 1 cup 3.5 ounces old-fashioned rolled oats
  • 3/4 cup Gluten Free Almond Flour or Regular All purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon optional
  • 1/4 teaspoon salt
  • 1 cup blueberries*
  • 2 tablespoons butter melted
  • 2 tablespoons unsweetened applesauce


  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or spray with cooking spray. Set aside.

  2. In a medium bowl, whisk together the yogurt, milk, egg, vanilla, and honey.

  3. In a large bowl, whisk the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries and stir just until combined. 

  4. Add the yogurt mixture, melted butter and applesauce to the dry ingredients. Stir until combined. Be careful not to over mix the batter.

  5. Divide the batter evenly among the muffin cups,  (Bake for 14-16 minutes until the tops spring back lightly to the touch.

  6. Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. T

Recipe Notes

These muffins are great gluten free, but if you want regular muffins feel free to use all purpose flour or whole wheat all purpose flour.  If you want to try a a substitute for blueberries try raspberries or chocolate chips!. 

Any uneaten muffins, freeze beautifully!  

Slightly adapted from Mel’s Kitchen Cafe Healthy Yogurt Oat Muffins.


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