Chocolate Oat Muffins are a great breakfast (or snack) that will give you plenty of energy to get your day started or to keep it going!
As a parent, I find one of the hardest things for me to do in the morning is get everyone out the door with a belly full of healthy food. More often than not, parents confide to me that they don’t even try anymore because their kids aren’t big “breakfast people”. I understand and sympathize because Kenya could easily do without breakfast most mornings and be fine….until 10 am, when the “crash” comes and he’s not only grumpy, but low on energy.
I’ve really made it a point to try and get my kids excited about their first meal of the day and have them hopefully understand how important eating in the morning is — not only for their bodies, but also their moods. Most mornings we start our days with a healthy smoothie, but sometimes they need a little more to keep them going so that’s where these delicious Chocolate Oat Muffins come in.
Coming up with tempting recipes that will make my kids’ (and husband’s) eyes light up early in the morning is a great way to make sure they’ll eat and get plenty of nutrition in every bite. These easy to prepare Chocolate Oat Muffins are made with oats and eggs for some much needed protein. The honey provides a sweet taste that will hopefully add to that morning boost and help you avoid a 10am crash. Good for bellies and for moods!
Muffins of all kinds are some of my favorite recipes to come up with! You can make muffins for any mood! Whether you’re craving something savory (like these Spaghetti and Meatball Muffins and Mexican Muffins) or sweet (like Chocolate Muffins, Flourless Pumpkin Chocolate Muffins and Strawberry Muffins) muffins are the way to go!
You’ll love this recipe and it’s so simple! Let me know what you think of it by tagging me on social media — @weelicious!
Chocolate Oat Muffins
- 3/4 cup old fashioned oats
- 1 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup honey
- 1/2 cup buttermilk
- 1/2 cup vegetable or canola oil
- 2 large eggs, whisked
- 3/4 cup chocolate chips
- Preheat oven to 350 degrees.
- Mix the first 6 ingredients in a bowl to combine.
- Whisk the remaining ingredients in a separate bowl until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in 1/2 cup chocolate chips to the mixture.
- Fill 12 muffin cups (that have been greased or lined with paper cups) 3/4 full. Sprinkle remaining 1/4 cup chocolate chips evenly on top of muffins.
- Bake 20-22 minutes for regular size muffins (or 16-18 minutes for mini muffins) or until a toothpick comes out clean.