Oatmeal Chocolate Breakfast Muffins

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Boring breakfasts beware! SkinnyMs. 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? SkinnyMs. 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 SkinnyMs. 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?

Oatmeal Chocolate Breakfast Muffins

Oatmeal Chocolate Breakfast Muffins

Yields: 12 servings | Serving Size: 1 muffin | Calories: 226 | Total Fat: 10 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 34 mg | Sodium: 220 mg | Carbohydrates: 32 g | Dietary Fiber: 3 g | Sugars: 19 g | Protein: 5 g | SmartPoints (Freestyle): 10

Ingredients

    Dry ingredients
  • 2 cups rolled oats
  • 1/4 cup unsweetened cocoa powder
  • 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 or bittersweet chocolate chips
    Wet ingredients
  • 1 cup Greek yogurt
  • 2 large vine ripe bananas
  • 2 large eggs
  • 1/4 cup honey (raw is recommended)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup (unrefined) coconut oil

Instructions

  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Remove once cool enough to handle and allow muffins to cool on cake rack. Enjoy!
https://skinnyms.com/oatmeal-chocolate-breakfast-muffins-recipe/

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32 Comments on "Oatmeal Chocolate Breakfast Muffins"

  1. Leslie  October 2, 2015

    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.

    Reply
    • SkinnyMs  October 2, 2015

      Leslie,

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

      Reply
  2. Corrie  January 4, 2016

    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!

    Reply
    • Melissa Florero  January 5, 2016

      Corrie, Use 1-3/4 cups rolled oats-made into a flour in the blender- and 1/4 cup protein powder.

      Reply
  3. Shannon  January 23, 2016

    I just made these with protein powder and they were great! I ended up with 16 muffins @ 185 cal each.

    Reply
    • Gale Compton  January 23, 2016

      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. 🙂

      Reply
  4. Bonnie  April 8, 2016

    Do you know what could be subbed for the yogurt for a dairy-free version? Thanks

    Reply
  5. Ashley  May 11, 2016

    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!

    Reply
    • Gale Compton  May 11, 2016

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

      Reply
  6. Nicole  June 2, 2016

    What ind of Greek yogurt? Light, or regular?

    Reply
    • Kym Votruba  June 3, 2016

      Our nutritional data is based on full-fat Greek yogurt, but light yogurt will also work.

      Reply
  7. Maria  November 26, 2016

    Love these muffins and I have made often and I believe how good they are!

    Reply
    • Nichole Furlong  November 27, 2016

      Glad you enjoy the muffins, Maria!

      Reply
  8. Melissa S.  February 13, 2017

    These look great but my husband is allergic to coconut. Is there a substitute for the oil?

    Reply
  9. Amy P  February 13, 2017

    These look delicious! Is there a sub for bananas? My daughter is allergic. Maybe natural applesauce?

    Reply
  10. Adrienne  July 17, 2017

    Would avocado work as a substitute for the bananas? If so, how many?

    Reply
    • Gale Compton  July 18, 2017

      Adrienne, I’m not sure since we haven’t tried it with avocado but it should be fine.

      Reply
  11. Christina  August 14, 2017

    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!

    Reply
    • Jennifer Hanford  August 14, 2017

      Hi, Christina. Yes, they’re great as mini muffins, too!

      Reply
  12. Alis  September 2, 2017

    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

    Reply
    • Gale Compton  September 2, 2017

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

      Reply
  13. Lori  January 20, 2019

    Can avocado oil work?

    Reply
  14. Lori  January 20, 2019

    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?

    Reply
    • Nichole Furlong  January 23, 2019

      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.

      Reply
  15. Lynn R  January 24, 2019

    Can you use steel cut oats?

    Reply
    • Gale Compton  January 24, 2019

      Lynn, Steel cut oats will not work for this recipe. 🙁

      Reply
  16. Lunchlady  May 28, 2019

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

    Reply
    • Nichole Furlong  May 29, 2019

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

      Reply

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