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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 Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: Universal
Keyword: Kid-Friendly, Vegetarian
Servings: 12 people
Calories: 226kcal
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

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