These healthy chocolate oatmeal muffins are my favorite way to make chocolate feel right at home on my breakfast table. Moist, fluffy, and deeply chocolatey, I make them with old-fashioned oats, yogurt, coconut oil, and maple syrup for a healthier spin that’s still totally satisfying. These easy chocolate breakfast muffins are simple enough for any weekday but still special enough to share with friends and neighbors.
Top Reader Review
I loved this recipe so much , I doubled the ingredients and I made little changes i substitute the honey with dates molasses even my grand daughter that is 5 years old loved it😍 .Thank you so much
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Healthy Chocolate Breakfast Muffins with Oats
My chocolate oat muffins combine rich cocoa flavor with wholesome ingredients for the ultimate healthy breakfast muffin. They’re inspired by my favorite chocolate muffins, but with a few healthy updates. Old-fashioned oats give them great texture and staying power, while yogurt keeps them soft and moist without extra oil or butter. Coconut oil and maple syrup add moisture and subtle sweetness, and chocolate chips ensure every bite has plenty of chocolatey goodness.
These oatmeal chocolate muffins are quick to make in just 30 minutes, making them perfect for busy mornings or an after-school snack. They also freeze beautifully, so I can always have a batch ready to go!
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Chocolate Oatmeal Muffins Recipe
Equipment
- Kitchen Scale (optional)
- 2 Muffin Tin(s)
Ingredients
- 1 cup old-fashioned oats *
- ¾ cup plain yogurt room temperature
- ¼ cup milk room temperature**
- ⅓ cup coconut oil melted***
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 1 large egg room temperature
- 1 cup all-purpose flour
- ¼ cup cacao or cocoa powder ****
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup chocolate chips
Instructions
- In a small bowl, combine the oats, yogurt, and milk. Set aside.1 cup old-fashioned oats, ¾ cup plain yogurt, ¼ cup milk
- Preheat oven to 400°F. Line 2 12-count muffin tins with paper liners or spray with nonstick spray. Set aside.
- In a large bowl, beat together the oil, sugar, syrup, and egg with a whisk (I used a hand mixer, but a whisk works just fine). Stir in the oat mixture.⅓ cup coconut oil, ½ cup brown sugar, 2 tablespoons maple syrup, 1 large egg
- Stir in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until well combined, but do not over mix. Finally, fold in chocolate chips.1 cup all-purpose flour, ¼ cup cacao or cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ½ cup chocolate chips
- Spoon into muffin cups, filling about ¾ full. Bake for 15-18 minutes. Set on a wire rack to cool completely before storing.
Notes
Tips:
- A trick for measuring the yogurt more easily: Fill up your measuring cup with the yogurt first, as close to ¾ cup as you can (it does not have to be exact), then pour in the milk until the total volume is 1 cup.
- Let your oats sit in the milk and yogurt mixture for several minutes before adding them to the batter to get them to blend perfectly into your muffins.
- Sift the flour and cacao/cocoa powder together through a fine-mesh sieve to prevent clumps.
- Add a pinch of espresso powder or sea salt to the batter to boost the chocolate flavor.
- If you have time, let the batter rest for 10-15 minutes before baking for a more uniform crumb and a better rise.
- For extra-tall muffins, start your oven at 425°F for the first 5 minutes, then drop it to 375°F for the remainder of the time.
- You can also stagger the muffins in every other well of your muffin tin for better airflow and a better rise.
- Check your muffins after they have been in the oven for 15 minutes. If they are not quite ready, you can leave them in for a few more minutes.
- If you find the muffins feel a bit stiff the next day, pop them in the microwave for 10 seconds. It melts the coconut oil and chocolate chips back down, making them taste fresh-baked again.
My Tips for Extra-Tall Muffins
I often bake these chocolate oat muffins in a hurry, and they always turn out great. But if you’d like to achieve those sought-after sky-high muffin tops, I’ve found that these three technical adjustments make all the difference in how the batter reacts to heat:
- Rest the Batter: Before scooping, let your batter sit for 10-15 minutes. This allows the flour and oats to fully hydrate and gives the leavening agents (baking powder and soda) a head start. A thicker, rested batter holds its shape better, resulting in a sturdier rise rather than a flat spread.
- Give them Space: Instead of filling every well, space your muffins out in a staggered checkerboard pattern. Using every other muffin cup allows hot air to circulate around each one. This creates a more even, rapid bake that pushes the batter upward more efficiently.
- Start Hot: Start your oven at 425°F for the first 5 minutes of baking, then drop the temperature to 375°F (without opening the door) for the remainder of the time. This initial blast of high heat triggers a massive oven spring, setting the tall peaks before the center fully cooks.
How to Make Chocolate Oatmeal Muffins Step-by-Step
Prep: Gather up all of the ingredients you need to make these chocolate oat muffins. Preheat your oven to 400°F (or 425°F if using my tall muffin tricks above), line 2 (12-count) muffin tins with paper liners, and set aside. Bring the yogurt, milk, and eggs to room temperature for 15-30 minutes before beginning–this ensures the melted coconut oil doesn’t seize up and clump. Melt the coconut oil in the microwave in 10-second increments until liquid, then set aside to cool slightly.
Mix the Batter: In a small bowl, combine 1 cup of old-fashioned oats, ¾ cup of room-temperature plain yogurt, and ¼ cup of room-temperature milk. Set aside to hydrate. Meanwhile, in a large bowl, beat together ⅓ cup of melted and slightly cooled coconut oil, ½ cup of brown sugar, 2 tablespoons of maple syrup, and 1 large room-temperature egg with a whisk. Once combined, stir in the yogurt and oat mixture.
Add the Chocolate: Stir in 1 cup of all-purpose flour, ¼ cup of cacao or cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of kosher salt. Mix until well combined, but do not over-mix. Finally, gently fold in ½ cup of chocolate chips. I like to do this last part with a rubber spatula. For an extra-high rise, let the batter rest for 10-15 minutes.
Bake the Muffins: Spoon the batter into muffin cups, filling about ¾ full. If you’re aiming for an extra-high rise, only fill every other cup in a checkerboard pattern. Bake your chocolate oatmeal muffins in the preheated (400°F, or 425°F if using my high-rise tip) oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean. If you started at 425°F, make sure to reduce the oven temperature to 375°F after 5 minutes! Set the muffins on a wire rack to cool completely before storing.
How to Store, Freeze, and Reheat
Store leftover chocolate oatmeal muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or individually wrapped in plastic wrap and stored in a zip-top bag in the freezer for up to 2 months. Wrap each muffin in a damp paper towel and microwave from frozen for 30-45 seconds on high to reheat.
More Breakfast Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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