Chocolate Oat Muffins
Chocolate Oat Muffins That Feel Like a Treat
With teens comes snacking… and sometimes you just need something that feels a little more like a treat.
These chocolate oat muffins have quietly found their place in our rotation, maybe not as an everyday muffin, but as one of those “a little extra” options that make you smile. They came from trying variations to some of my other oat muffins!
They’re rich and chocolatey without being over-the-top. And while they lean more into dessert territory than some of the other muffins I’ve made, they’re still made with simple ingredients that hold everyone over.
🍫 Why These Muffins Work So Well
These hit a slightly different because they feel like a dessert…
- Chocolate-forward without being overly sweet
- Soft and moist with a rich texture
- Still made with oats for a little substance
- Easy to make in one bowl
- Freezer-friendly and snack-ready
- Feel like a treat, but not a sugar overload
They’re not trying to be “healthy chocolate muffins”… and they’re not cupcakes either. They land somewhere in the middle, which is exactly why they work.
A Note About Sweetness
These are sweeter than my other oatmeal based muffins, as expected, but they’re not the kind of muffins that leave you feeling like you just ate sugar and frosting.
The sweetness is balanced with cocoa and simple ingredients, so they feel more like a homemade treat than something from a package.
Ingredients You’ll Need
I’ll include the full printable recipe below, but here’s the general ingredient lineup.
You’ll need:
- Oats (regular or high-protein)
- Cocoa powder
- Ripe bananas (for moisture and subtle sweetness)
- yogurt
- Eggs
- Milk
- Maple syrup
- Chocolate chips (optional, but recommended)
- Vanilla extract
- Baking powder and baking soda
- Pinch of salt
Simple pantry ingredients, nothing complicated.
How These Come Together (Print the Recipe Below)
- Mix the wet ingredients
- Stir in oats, cocoa, and leavening
- Let the batter rest briefly (this helps the oats soften)
- Fold in chocolate chips if using more chocolate
- Scoop, add a few chocolate chips on top, and bake until set
They come out soft, rich, and just sweet enough.
Add-Ins + Variations
You can keep these simple or tweak them depending on what you want.
- Add peanut butter chips or swirl in peanut butter
- Mix in chopped walnuts
- Add a sprinkle of coarse salt on top before baking
- Skip chocolate chips for a more subtle version
⭐ Optional: A More Filling Version ⭐
These chocolate oat muffins already have about 7g of protein per muffin (I use high protein oats already) but with some adjustments they could be higher protein. I plan on trying for a high protein recipe as I did in my Triple Apple Oat muffin recipe. Once I have it… I will add it here!
Storage & Reheating
These store well…
- Room temp: 2–3 days
- Fridge: 5–6 days
- Freezer: 2–3 months
- Reheat: warm slightly or let come to room temp
They’re especially good warm, the chocolate softens just enough, but I love them room temperature too!
Quick Picks: What I Use
These are the exact items I keep on hand when I make these:
- My favorite gluten free oats → here
- My favorite high-protein oats → here
- Parchment muffin liners (no sticking) → here
- Stainless steel muffin tin → here
- Cocoa powder → here
- Aluminum free baking powder → here
- Snack containers → here
❤️ Final Thoughts
These chocolate oat muffins are the “treat” version of this little muffin series. They’re not something we make every week… but when we do, they disappear fast.
They’re rich without being too much, simple to make, and just different enough to break up the usual routine.
If you like these, you’ll probably also enjoy the Blueberry Oat Muffins and Triple Apple Oat Muffins – they all follow the same simple base with different flavors.
Hope you love these chocolate oat muffins as much as we do! If you make these muffins… I’d love to hear about them! Comment below or head over to Instagram or Facebook, share your pics, and tag me @bemandfam… I’d love to see them!
BEM and Fam 🙂
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🛒PS. This post has some affiliate links, read more about those here.
👇 Print the Chocolate Oat Muffins Recipe
- 2 bananas
- 1 cup full fat Greek yogurt
- 1/3 cup maple syrup
- 1/3 cup milk
- 3 eggs
- 2 tsp vanilla extract
- 2 cups ground oats blend oatmeal in a food processor
- 1 cup regular oats
- ¼ cup cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- chocolate chips optional - I add 3-5 on the top of the muffins
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Preheat the oven to 350 degrees
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Put the bananas into the mixer and blend until mushed.
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Add the milk, yogurt, eggs, syrup, and vanilla extract and then mix.
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Grind the 2 cups of oats in a blender or processor. Add them and the cup of regular oats to the mixture along with the baking powder, baking soda, and cocoa. Mix.
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Allow mixture to sit for 10 minutes. Prep the muffin tin with the parchment muffin liners. After the 10 minutes, fill the muffin liners to about 3/4 full. If using chocolate chips, add a few to the tops of muffins.
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Bake for about 24-27 minutes... until it passes the toothpick or fork test.
This batch makes about 17 muffins and as there is no butter or oil... I use parchment paper muffin liners, and they work like a charm. Putting batter into another liner or any metal liner might create sticking... even if greased. These are done when they are able to have a fork or toothpick come out clean... old trick but it works!
⭐ If you want more chocolate, add a cup to the batter and then also sprinkle on the top. This will change sugar and calorie content.
🎯 Extra Nutritional Information per Serving:
- Calories 140
- Protein 6-7g
- Carbs 23g
- fat 3-4g
- fiber 3g
