Oatmeal Chocolate Breakfast Muffins
These scrumptious breakfast muffins are a guilt-free treat in the mornings for breakfast or brunch.
Servings: 12 people
Calories: 226kcal
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
Serving: 1muffin | Calories: 226kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 220mg | Fiber: 3g | Sugar: 19g |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10