I love any excuse to eat chocolate for breakfast, and these chocolate oatmeal muffins are the perfect excuse! They’re moist, fluffy, and super chocolatey. I made them with oats, yogurt, coconut oil, and maple syrup to keep them extra healthy, which basically negates the whole chocolate for breakfast thing… or at least I think it does!
These chocolate oatmeal muffins satisfy my strongest chocolate cravings in a healthier way. I made them with simple, wholesome ingredients I feel good about putting in my body. They’re ready to eat in just 30 minutes, making them a great last-minute breakfast or snack option.
What’s in This Chocolate Oatmeal Muffin Recipe?
- Oats: Old-fashioned oats work best here because they hold their texture well and stay nice and chewy. Quick oats will work, but the texture won’t be as nice.
- Yogurt: Keeps these muffins super moist and tender.
- Milk: Adds moisture to the muffins and improves their texture. I used coconut milk, but any kind will work.
- Oil: Helps make the muffins tender. I used coconut oil to keep these muffins healthier, but any kind will work, or use melted unsalted butter instead.
- Sugar: Brown sugar adds depth and sweetness to the muffins.
- Maple Syrup: Adds a touch of nuttiness and helps keep the muffins moist.
- Egg: Binds the muffins and keeps them moist.
- Flour: All-purpose flour gives these muffins structure.
- Cocoa Powder: Adds rich chocolatey flavor to the muffins.
- Leavening: Baking soda and baking powder work together to produce light and fluffy muffins.
- Salt: A bit of kosher salt enhances the chocolate flavor of these muffins.
- Chocolate Chips: Add pops of gooey, melty chocolate.
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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How to Store 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 in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
Tips for Success
- 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.
- 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.
- 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.
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)
- 2 Muffin Tin
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.
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