Healthy Double Chocolate Oatmeal Muffins
Healthy Double Chocolate Oatmeal Muffins made with wholesome ingredients, like Planet Oat Oatmilk, but so super tasty you won’t realize these delicious oatmeal cups are packed with nutrients!
This is a sponsored conversation written by me on behalf of Planet Oat. The opinions and text are all mine.
I know, I know. I make healthy muffins all the time. And yes, I’m sharing another healthy muffin recipe with you today. But can you blame a girl? I love muffins and making them a teensy bit more wholesome is just so easy to do. I love freezing them for later, grabbing them on the go, and snacking on one after a tough workout. They are just so convenient, and I never feel guilty digging in. Maybe I should call the blog, Kim’s Muffin Cravings. 😂
And today’s muffins are totally acceptable for dessert, too. Double chocolate, anyone?
HOW TO MAKE HEALTHY DOUBLE CHOCOLATE OATMEAL MUFFINS
These delicious Chocolate Oatmeal Muffins are insanely easy to make. Start with your wet ingredients: egg, my new favorite Planet Oat Oatmilk in the Original flavor, honey, almond butter, and vanilla. Almond butter is taking the place of regular butter or oil in this recipe; and it really adds so much yummy flavor.
There is only 1/2 cup of granulated sugar in the whole recipe, yielding 12 large muffins. 1/2 cup of sweetener does not make these quite sweet enough, so I added 1/4 cup of honey as well. Honey sweetens my double chocolate banana muffins too. I love the stuff.
The dry ingredients are simple: quick oats, almond flour, unsweetened cocoa powder, and baking powder. You can sift the dry ingredients together, which I did, but this step is not necessary. Sifting gets rid of any cocoa powder crumbles, making it easy to mix with the other ingredients in the recipe.
The last thing you’ll add? Chocolate chips of course! I only topped my muffins with the chocolate chips, but feel free to mix some in the batter too!
LET’S TALK ABOUT OATMILK
While any milk will technically work in this chocolate muffin recipe, I absolutely love the addition of Planet Oat Oatmilk! This is a new milk that I found at Superior Grocers and it is my new go-to for everything from lattes to cereal and smoothies. My whole family has really enjoyed it because not only is it super tasty, but it also is wonderfully rich and creamy. Planet Oat Oatmilk is subtly sweet (with no sugar added) and is free from dairy, peanuts, soy, and gluten. It’s also an excellent source of calcium, vitamins A & D, has no artificial colors, flavors, or preservatives, is non-GMO and has 2g of soluble fiber.
Give it a try for yourself! From 6/27 – 7/12 you can save $1 off any Planet Oat product at at your local Superior Grocers! Here’s a link to the Planet Oat Oatmilk website to find a coupon and get more recipe inspiration!
WHAT KIND OF OATS SHOULD I USE FOR OATMEAL MUFFINS?
I tried this recipe with both old fashioned and instant oats and it works both ways, with just subtle differences.
Using old fashioned oats will make your muffins overall lighter and slightly fluffier, but you’ll have more of a chewy texture from the oats. They’re more… noticeable… in every bite. That’s not a bad thing, just worth noting!
Using instant oats will make your oatmeal muffins a bit more dense (but the oats in general will make them more dense than your typical muffin) but I found that, if I had to choose, I preferred the finer texture that resulted from using instant oats.
MORE MUFFIN RECIPES TO TRY
Healthy Double Chocolate Oatmeal Muffins made with wholesome ingredients, but so super tasty you won’t realize these delicious oatmeal cups are packed with nutritients!
- 1 large egg
- 3/4 cup (180 ml) Planet Oat OatMilk, Original
- 1/2 cup (115 g) granulated (or coconut) sugar
- 1/4 cup (80 g) honey*
- 1/4 cup (64 g) almond butter**
- 2 teaspoons vanilla extract
- 2 cups (160 g) quick oats (gluten-free, if needed)
- 1/2 cup (56 g) almond flour***
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/3 cup (56 g) chocolate chips for sprinkling over the tops
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
In a large mixing bowl, lightly beat the egg and whisk in the oatmilk, sugar, honey, almond butter, and vanilla, mixing until smooth. Add the oats, almond flour, cocoa powder, and baking powder; mix until well combined.
Spoon the batter into the prepared muffin cups, filling each until about 3/4 full. Sprinkle the tops with chocolate chips and gently press into the batter.
Bake for 28 - 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.
* You can also use maple syrup or agave nectar, but muffins may be slightly less sweet. ** You can use any nut or seed butter you have on hand, but I recommend using a natural one that's nice and drippy so it'll be easier to mix with the rest of the wet ingredients. *** You can also use an all-purpose or gluten-free flour but reduce the amount to 1/3 cup (40 g) while keeping the rest of the recipe the same.