If you love to make muffins for your family, then you are going to really enjoy these Chocolate Oatmeal Muffins. They are truly so delicious!
Healthy Chocolate Oatmeal Muffin Recipe
When you need something tasty and healthy to eat for breakfast, try these Chocolate Oatmeal Muffins. You can prepare them from scratch using assorted ingredients, including old-fashioned oats, yogurt, maple syrup, and chocolate chips. Have a muffin for breakfast, pack it with your lunch, or even enjoy it as a dessert!
Muffins are the perfect breakfast treat. Not only are they good for you, but they are also great to give to your children for breakfast. These mess-free muffins taste amazing and contain numerous healthy ingredients, leaving you with the perfect breakfast treat to eat while you are on the go.
Why You’ll Love this Oatmeal Chocolate Muffins Recipe:
- Perfect for chocolate lovers. If you enjoy the taste of chocolate, you will love these muffins because of the chocolate chips that you will add to the batter before baking them.
- Quick bake time. Once you have prepared the batter, it only takes about 18 minutes to bake these muffins in the oven.
- Topping friendly. You can eat them plain or add some of your favorite toppings to them, such as powdered sugar or maple syrup.
How to Make Oatmeal Chocolate Muffins from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Add your oats, milk, and yogurt into a mixing bowl.
- Preheat your oven to 400°F, and place your muffin liners in your muffin baking pan.
- Grab a separate bowl and combine your syrup, oil, sugar, and egg together.
- Mix in the oat mixture.
- Add your flour, baking soda, baking powder, cocoa powder, and salt, mixing well without overdoing it.
- Fold your chocolate chips into the mix and then spoon the batter into your muffin pan.
- Bake for up to 18 minutes.
It is best to use old-fashioned oats when you are preparing these homemade Chocolate Oatmeal Muffins from scratch.
You can use your favorite chocolate for these muffins. Milk, dark, or even semisweet chocolate chips will taste great.
Allow the muffins to cool before placing them in a large food storage container. Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Recipe Tips and Tricks
- When measuring ingredients for this recipe, add the yogurt to the measuring cup first to ensure that the measurement is as accurate as possible.
- 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.
- 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.
If you want a quick yet delicious breakfast to eat, make these Chocolate Oatmeal Muffins. These muffins are also decadent enough that they make a great dessert. It does not take long to prepare them at all and are full of chocolate-y goodness.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Healthy Chocolate Oatmeal Muffins Recipe
Ingredients
- 1 cup old fashioned oats 100 grams
- ¾ cup plain yogurt 170 grams
- ¼ cup milk 57 grams
- ⅓ cup coconut oil 75 grams, melted
- ½ cup brown sugar 107 grams
- 2 tablespoons maple syrup 39 grams
- 1 large egg 50 grams
- 1 cup all-purpose flour 120 grams
- ¼ cup cacao or cocoa powder 21 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon baking soda 3 grams
- 1 teaspoon kosher salt 3 grams
- ½ cup chocolate chips 85 grams
Equipment
- Kitchen Scale (optional)
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. 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
- A trick for measuring the yogurt easier: Fill up your measuring with the yogurt first, to 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.
- You may use any type of milk you have on hand for this recipe (I used coconut milk).
- Mixing the oats with yogurt and milk first and letting it sit gives it some time for the wet ingredients to soften the oats, which allows it to incorporate into the batter better.
- 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.
The recipe sounds good and I plan to make it next week. Your print button, however, does not bring up the recipe; instead it opens another tab with the entire post.
I hope you enjoy it! I’m sorry you’re having trouble with the print button. I just tested it and it seems to be working fine on my end. I would encourage you to try again with a different browser!