Oatmeal Chocolate Breakfast Muffins

By Skinny Ms.



Boring breakfasts beware! Skinny Ms. is here to banish lifeless breakfast food forever. We have a healthy (and moist!) chocolate muffin recipe to keep we entrance behind to a breakfast list again and again. And again. Toast got we down? Bagels make we blue? Skinny Ms. healthy chocolate muffins to a rescue! These honeyed treats ambience like an indulgence, though their high fiber and protein content, and purify eating ingredients, make them a healthy breakfast recipe that you’ll come behind to again and again!


We’ve used super healthy honey, bananas, and Greek yogurt to keep things soppy and delicious, as good as nutritious! Two cups of rolled oats gets your morning fiber going. And let’s face it, who doesn’t need their morning fiber going? And a crater of Greek yogurt packs a protein punch to get your boundary in gear. And let’s face it, who doesn’t normally need a boost that will get their boundary in gear, too?

You usually need a blender, a bowl, a muffin pan, an oven, and reduction than a half hour, to change your mornings perpetually with this Skinny Ms. chocolate muffin recipe. Some total benefits? These healthy chocolate muffins are easy to squeeze on a go. And we also have an inkling that a kiddies competence suffer them, too. And hey, a kids don’t need to know only how healthy they unequivocally are. We won’t tell. Will you?

Yields: 12 servings | Serving Size: 1 muffin | Calories: 226 | Points Plus: 6 | 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 |

Ingredients

• 2 cups rolled oats


• 1/4 crater unsweetened cocoa powder


• 1/3 crater 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 crater dim or bittersweet chocolate chips


• 1 crater Greek yogurt


• 2 vast ver developed bananas


• 2 vast eggs


• 1/4 crater sugarine (raw is recommended)


• 1 1/2 teaspoons pristine vanilla extract


• 1/4 crater (unrefined) coconut oil

Directions

Preheat oven to 425 degrees.

Place oats in a blender on high, and grub until a flour like consistency. Transfer to a play and brew with a cocoa powder, coconut palm sugar, baking powder, baking soda, cinnamon, and salt.

Add a yogurt, bananas, eggs, honey, coconut oil, and vanilla to a blender or kick with a mixer, on high until all reduction are entirely combined.

Pour a soppy reduction into a dry and brew well. Fold in a chocolate chips. Line a muffin vessel with muffin papers or douse vessel with coconut oil or cooking spray. Ladle reduction into any cup, stuffing 3/4 of a way. Bake for 20 minutes.

Remove once cold adequate to hoop and concede muffins to cold on cake rack. Enjoy!

Oatmeal Chocolate Breakfast Muffins

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