Irresistible Cocoa Oatmeal Muffins
Deliciously fluffy and quick to make, these cocoa oatmeal muffins blend healthy oats and rich cocoa for a perfect treat any time of day.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup unsweetened cocoa powder
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/2 cup unsweetened applesauce or mashed banana
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin by lining it with 10 paper liners or greasing it lightly.
- Blend the rolled oats in a blender until they resemble coarse flour, if desired.
- Mix the eggs, honey (or maple syrup), applesauce (or mashed banana), and vanilla in a large bowl until smooth.
- Sift in the cocoa powder, oat flour, baking powder, baking soda, and salt. Stir until smooth and let sit for 5 minutes.
- Fill muffin cups with batter, about 3/4 full.
- Bake for 15–18 minutes, checking for doneness with a toothpick.
- Cool muffins in the pan for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days, or refrigerate for up to a week. Muffins can be frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 125mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg