Healthy Chocolate Oatmeal Muffins Recipe

Healthy Chocolate Oatmeal Muffins Recipe

Course: Breakfast

Cuisine: American

Prep Time: 12

Cook Time: 18

Total Time: 30

Servings: muffins

Calories: 163kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

Print Recipe

Equipment

Kitchen Scale (optional)
2 Muffin Tin

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

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.

Storage: Store 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.

Nutrition