Breakfast Chocolate Muffins

Double Chocolate Oat Muffins

Double Chocolate Oat Muffins

I started an Etsy store!!  There is a new link at the top of the website as well.  I hope to put LOTS more fun kitchen items inside the store soon.  But for now this is what I have 🙂  I had an idea for a BBQ sauce jar… but the vinyl wouldn’t cooperate. The tiny letters would get mangled up in the machine because the letters were so small even in sans serif font.  It would have been cute though!

Chocolate Oat Muffins-2320 on Whisk Together

Recipe:  This recipe can be gluten free using old fashioned oats made in a gluten free facility.  Hershey’s semi-sweet chocolate chips and mini chips have been declared gluten free by the USDA as well.

Chocolate Oat Muffins-2314 on Whisk Together

These are one of the few ways my son will eat oatmeal!  He used to eat it every day with me and now doesn’t like it.

Why I like this recipe:
1.  Easy to make and no special ingredients.
2.  No large amounts of oil.
3.  It is made to use applesauce instead of oil – instead of most recipes where I just have to cross my fingers and hope for the best.
4.  The muffins stayed moist for over 3 days.
5.  The muffins smell heavenly and fill you up!
6.  Kid approved and great for breakfast on the go!
7.  My gluten free friends can eat them
8.  Or bake some in a donut pan like below and have an extra special fun breakfast!

Chocolate Oat Muffins-2290 on Whisk Together

Double Chocolate Oat Muffins
  • 1 and ¾ cup old fashioned oats
  • ¾ cup unsweetened cocoa (natural or Dutch Processed, I like Rodelle)
  • ½ tsp. cream of tartar or 2 tsp. white or apple cider vinegar
  • 1 tsp. espresso powder (optional but tasty)
  • 1 and ½ tsp. baking powder
  • 1 and ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 eggs
  • ½ cup applesauce
  • 2 tsp. vanilla extract
  • ½ cup plain Greek or regular yogurt
  • 1 cup hot water or hot coffee
  • 1 cup sugar or sugar substitute or ½ cup baking stevia
  • ½ cup mini chocolate chips
  1. Preheat oven to 400 degrees.
  2. Spray a muffin tin with baking spray or line with cupcake liners.
  3. In a food processor or blender, pulverize the oats into a flour-like consistency.
  4. Add the dry ingredients to the processor/blender: cocoa, cream of tartar, baking powder, baking soda and salt. Pulse to combine.
  5. In a great big bowl, mix the wet stuff: 2 eggs, applesauce, vanilla, yogurt, hot water/coffee and sugar.
  6. Add dry stuff to the wet stuff and stir until just combined. Add most or all of the chocolate chips to the batter. Save some for later if you want pretty chocolate chips on top of the muffins.
  7. Divide batter between the 12 muffin wells. I filled mine 80% full.
  8. Put into the oven.
  9. DROP TEMPERATURE!! to 350 degrees on the oven.
  10. Bake for 18-20 minutes or until a toothpick comes out relatively clean. No crumbs, but may have some melted chocolate chips on the toothpick.
  11. Remove muffins from oven.
  12. Place extra reserved chocolate chips on top if desired.
  13. After 10 minutes, remove muffins from the pan and cool on a cooling rack.
Recipe adapted from Dashing Dish


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