Chocolate Oatmeal Muffins

4.7 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 124.9
  • Total Fat: 3.0 g
  • Cholesterol: 0.3 mg
  • Sodium: 85.3 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Chocolate Oatmeal Muffins calories by ingredient


Adaptation from Applesauce Oatmeal Muffin Recipe Adaptation from Applesauce Oatmeal Muffin Recipe
Number of Servings: 17


    *Whole Wheat Flour, 1 cup
    Baking Powder, 1 tsp
    Baking Soda, .5 tsp
    Brown Sugar, .125 cup, packed (1/8 cup)
    Granulated Sugar, .12 cup (1/8 cup)
    *Splenda, 24 tsp (1/2 cup)
    Salt, .5 tsp
    Cinnamon, ground, 1 tsp
    *Pumpkin Pie spice, 1 tsp
    Chocolate chips, 3/4 cup
    Hershey's Special Dark Cocoa, Unsweet, 1/4 cup

    Wet Ingredients:
    Vanilla extract, imitation, alcohol, 1 tsp
    *Quaker Oats - Quick 1 Minute - Dry, 1 cup
    Applesauce, unsweetened, .5 cup
    *Milk, Fat Free, Skim, 8 oz
    Egg Beaters Egg Whites, 4 tbsp

    Granulated Sugar, 2 tsp
    Cinnamon, 1 tsp


**NOTE TO REVIEWER: I originally adapted the Oatmeal Applesauce Muffins (using splenda instead of part of the sugar, adding various spices, using quick oats instead of long-soak, etc) and also added exactly 1 cup of blueberries, and I called these blueberry applesauce muffins. For Father's Day, I made double chocolate chip muffins for my dad, using the exact same recipe as the blueberry muffins, but skipping the blueberries and adding 1/4 c Hershey's Special Dark unsweetened cocoa, and 3/4 cup semisweet morsels. So I changed the recipe to reflect the nutrition info of the chocolate muffins. Just skip the chocolate and add the blueberries, to make the original recipe! Hope that helps!

Soak the oats in milk for about one hour. Or if using quick cook oats, a few minutes.

Preheat the oven to 400 degrees. Spray muffin pan with cooking spray.

Combine the oat mixture with the applesauce and egg whites and vanilla, and mix until combined.

In a separate bowl measure and whisk the dry ingredients together. Add wet ingredients to dry and mix until just combined. Add blueberries. Do not over mix the batter or the muffins will be tough.

Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 12-20 minutes or until done. Remove from pan, cool and enjoy. These can be frozen and reheated in the microwave for a quick breakfast.

Number of Servings: 12-18 (17 this time, and for nutrition info)

Number of Servings: 17

Recipe submitted by SparkPeople user WHATSEEDS.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    I thought this recipe was really good and a nice treat when you're in the mood for chocolate! - 1/12/08

  • no profile photo

    1 of 1 people found this review helpful
    I made the blueberry version but it was still a little too moist. I'm going to try again and see.. - 10/19/07

  • no profile photo

    1 of 1 people found this review helpful
    My whole family LOVES these muffins and bug me constantly to make another batch! DS's 1st grade class even enjoyed them. These are quickly becoming my signature baked good! I make them w/ pumpkin because I have a bunch in my pantry. - 9/18/07

  • no profile photo

    1 of 1 people found this review helpful
    I made the blueberry version, and they were awesome!!! - 9/3/07

  • no profile photo

    1 of 1 people found this review helpful
    I really enjoyed these and I think I agree with suasponte and I'll try it next time with pumpkin. I LOVE pumpkin. The only thing I think I would do differently is spray down the muffin liners with some pam. Everything else as for the chocolate part, it is YUMMY! - 8/5/07