Oatmeal Chocolate Breakfast Muffins

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Enjoy chocolate for breakfast without any of the guilt!

Boring breakfasts beware! Skinny Ms. is here to banish dull breakfast food forever. We have a healthy (and moist!) chocolate muffin recipe to keep you coming back to the breakfast table again and again. And again. Toast got you down? Bagels make you blue? Skinny Ms. healthy chocolate muffins to the rescue! These sweet treats taste like an indulgence, but their high fiber and protein content, and clean eating ingredients, make them a healthy breakfast recipe that you’ll come back to again and again!

We’ve used super healthy honey, bananas, and Greek yogurt to keep things moist and delicious, as well as nutritious! Two cups of rolled oats gets your morning fiber going. And let’s face it, who doesn’t need their morning fiber going? And a cup of Greek yogurt packs a protein punch to get your butt in gear. And let’s face it, who doesn’t normally need a boost that will get their butt in gear, too?

You only need a blender, a bowl, a muffin pan, an oven, and less than a half hour, to change your mornings forever with this Skinny Ms. chocolate muffin recipe. Some added benefits? These healthy chocolate muffins are easy to grab on the go. And we also have an inkling that the kiddies might enjoy them, too. And hey, the kids don’t need to know just how healthy they really are. We won’t tell. Will you?

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Oatmeal Chocolate Breakfast Muffins

These scrumptious breakfast muffins are a guilt-free treat in the mornings for breakfast or brunch.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 12 people
Serving Size 1 muffin
Course Breakfast, Snack
Cuisine Universal
Author SkinnyMs.

Ingredients

Dry Ingredients

  • 2 cups rolled oats
  • 1/4 cup cocoa powder unsweetened
  • 1/3 cup coconut palm sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher or sea salt
  • 1/2 cup dark chocolate chips or bittersweet

Wet Ingredients

  • 1 cup Greek yogurt
  • 2 bananas ripe, large
  • 2 eggs large
  • 1/4 cup honey raw is recommended
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup coconut oil unrefined

Instructions

  • Preheat oven to 425 degrees.
  • Place oats in a blender on high, and grind until a flour-like consistency. Transfer to a bowl and mix with the cocoa powder, coconut palm sugar, baking powder, baking soda, cinnamon, and salt.
  • Add the yogurt, bananas, eggs, honey, coconut oil, and vanilla to the blender or beat with a mixer, on high until all ingredients are fully combined.
  • Pour the wet ingredients into the dry and mix well. Fold in the chocolate chips. Line a muffin pan with muffin papers or grease pan with coconut oil or cooking spray. Ladle mixture into each cup, filling 3/4 of the way. Bake for 20 minutes.
  • Remove once cool enough to handle and allow muffins to cool on cake rack. Enjoy!

Nutrition Information

Serving: 1muffin | Calories: 226kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 220mg | Fiber: 3g | Sugar: 19g |
SmartPoints (Freestyle): 10
Keywords Kid-Friendly, Vegetarian

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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32 Comments

  1. Do you know if these freeze well? I'm trying to make a variety of breakfast options and would want to freeze these along with other freezable breakfast items.

    1. Leslie,

      Great idea! Yes, these should freeze well. Be sure to thaw them in the fridge the night before eating. 🙂

  2. If I wanted to use protein powder to up that macro, how would you recommend doing this? This is the best recipe I’ve seen, I just need more protein!

    1. Shannon, WOW, that’s a really good savings on the calories. With 185 calories per muffin, I think these will be going in the oven today. 🙂

  3. What could I sub for the coconut ingredients? I’m unfortunately allergic to both coconut and almonds so it makes for some difficulty when planning for those healthy ingredients substitutions!

    1. Ashley, For the coconut sugar you can sub with brown sugar (although it’s refined) and for coconut oil use canola.

  4. These look delicous! I’m planning to make for some easy snacks while traveling. Do you think these would work sas mini muffins? Thank you!

  5. I made this and my picky little ones LOVED the cupcakes! Thank you for sharing such an easy and yummy breakfast idea.
    I have one question, I run out of oatmeal (weird thing to happen at our home) and I just have about 3/4 cup of oatmeal….what can I use to complete the 2 cup of oatmeal that the recipe calls for? Can I use whole wheat, APF or almond flour? if so, will i need to adjust the liquid amount? Thanks again

    1. Alis, Whole wheat found should work fine without having to make adjustments to the other ingredients. Keep us posted on the results. 🙂

  6. 425 seems really high for 20 min. Is it because of the type of ingredients? Should I adjust temp if adjusting ingredients? Would plain low fat yogurt work if I don’t have Greek?

    1. Hi Lori, if you’re worried the muffins might bake too long, it’s always a good idea to put them in for about 10 minutes, check them, and return them to the oven for another 10 minutes or however long you feel they might need to finish baking. I would not adjust the temperature if changing the ingredients. Regular plain yogurt would not work for Greek yogurt. The sugars are very different between the two. Instead, you can substitute low fat sour cream for the Greek yogurt.

  7. Why sugar AND honey? Are both needed? Have diabetics in the family and am cautious with all recipes. Thnx!!

    1. While both are sweeteners, honey also binds the ingredients together. Honey also has some great health benefits!

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