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chocolate oatmeal muffins on a wire cooling rack

Healthy Double Chocolate Oatmeal Muffins

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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!
Course Breakfast, Snack
Cuisine American
Keyword chocolate chip oatmeal muffins, Easy oatmeal breakfast muffins, Healthy Double Chocolate Oatmeal Muffins
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12 muffins
Calories 193
Author Kim


  • 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.


Serving: 1muffin | Calories: 193kcal | Carbohydrates: 28.9g | Protein: 5g | Fat: 8.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.8g | Cholesterol: 15.4mg | Sodium: 30.8mg | Potassium: 32.4mg | Fiber: 3.4g | Sugar: 17g | Vitamin A: 55IU | Calcium: 53mg | Iron: 1.5mg