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Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffin cups with liners and coat them with cooking spray.)
In a medium bowl, stir together the oats, Greek yogurt, and ¼ cup of milk. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, vanilla, and stevia. Add in the oat mixture, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Divide the batter between the prepared muffin cups. Bake at 350°F for 26-29 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few dry crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.