Oatmeal-Chocolate-Breakfast-MuffinsThis hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness

Yield :

  • 12 servings | Serving Size: 1 muffin |

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 ver 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

Preparation :

  • 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!

Nutritional Info :

  • 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: 10
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