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Cocoa Oatmeal Muffins (Sweet, Tender, and Protein-Packed)

Updated on 4 min read

Quick Description

These Cocoa Oatmeal Muffins are the perfect balance of sweet and savory. Tender, chocolatey, and satisfying, they make an ideal breakfast treat or a delightful after-school snack. Packed with the goodness of oats and buttermilk, and intensified with mini chocolate chips, these muffins are sure to please the whole family.

Servings & Timing

Serves: 16 muffins
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: ~46 minutes

Ingredients List

  • 1 cup quick-cooking rolled oats
  • 1 cup buttermilk
  • ⅓ cup butter, softened
  • ¾ cup packed light brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup mini chocolate chips

Instructions

1. Prepare the Oats

  • In a small bowl, stir together the quick-cooking oats and buttermilk.
  • Let it sit for 20 minutes to allow the oats to soften and absorb the liquid.

2. Preheat the Oven

  • Preheat your oven to 400°F (200°C).
  • Grease 16 muffin tins or line them with cupcake liners.

3. Mix the Wet Ingredients

  • In a large bowl, beat the softened butter, brown sugar, and egg until fluffy and well-combined.

4. Combine the Dry Ingredients

  • In another bowl, stir together the all-purpose flour, cocoa powder, baking powder, salt, and baking soda.
  • Add the dry mixture to the butter mixture alternately with the soaked oats, beginning and ending with the dry ingredients. Stir until just combined.

5. Fold in the Chocolate Chips

  • Gently fold in the mini chocolate chips into the batter.

6. Bake the Muffins

  • Fill each muffin cup about 2/3 full with batter.
  • Bake for 16–18 minutes or until a wooden pick inserted in the center comes out clean.

7. Cool & Serve

  • Let the muffins cool slightly before serving.

Nutrition (per muffin, approx.)

  • Calories: 163
  • Carbohydrates: 24g
  • Protein: 3g
  • Fat: 7g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 23mg
  • Sodium: 210mg
  • Fiber: 1g
  • Sugar: 14g

(Nutrition may vary based on ingredients used)

Benefits

  • High-Protein: These muffins provide a good source of protein thanks to oats and eggs.
  • Healthy & Filling: The combination of oats and buttermilk creates a satisfying, fiber-packed muffin.
  • Customizable: Add more chocolate chips or try different mix-ins like dried fruit or nuts for variation.
  • Quick & Easy: Ready in under an hour, perfect for busy mornings or meal prepping.
  • Kid-Friendly: A fun, sweet treat that the whole family will enjoy.

Additional Notes

  • Oats Tip: For a chewier texture, you can use old-fashioned oats, but quick oats work best for a lighter muffin.
  • Sugar Substitute: You can replace the brown sugar with a sugar substitute or maple syrup for a lower-sugar option.
  • Dairy-Free Option: Use dairy-free butter and non-dairy milk as a substitute for buttermilk.

Dietary Info

  • High-Protein: Yes
  • Low-Carb: No (for a lower-carb version, try a low-carb flour substitute)
  • Gluten-Free Option: Use gluten-free flour to make these muffins gluten-free
  • Vegetarian: Yes
  • Dairy-Free Option: Yes (with substitutions)

Brief Introduction

These Cocoa Oatmeal Muffins are the perfect combination of tender, chocolatey goodness and hearty oats. They’re quick to make and are great for busy mornings or when you need a sweet treat to satisfy your cravings. With the added protein from oats and buttermilk, they’re filling and satisfying for any time of day.

Step-by-Step Cooking Guide

  1. Mix oats and buttermilk: Let sit for 20 minutes.
  2. Preheat oven: Set to 400°F (200°C).
  3. Mix wet ingredients: Cream together butter, sugar, and egg.
  4. Combine dry ingredients: Mix flour, cocoa, baking powder, salt, and baking soda.
  5. Add dry to wet ingredients: Alternate adding the oat mixture with dry ingredients.
  6. Fold in chocolate chips: Gently mix into the batter.
  7. Bake: Fill muffin tins and bake for 16–18 minutes.
  8. Cool & serve: Enjoy warm or cooled.

Ingredient Details & Substitutions

  • Oats: Use quick-cooking rolled oats for a smooth texture, or old-fashioned oats for a more rustic muffin.
  • Cocoa Powder: Use unsweetened cocoa powder for the best flavor.
  • Mini Chocolate Chips: For a healthier twist, consider using dark chocolate chips or even a mix of chopped nuts.

Recipe Variations & Serving Suggestions

Banana Cocoa Muffins

Add mashed ripe banana to the batter for a sweet, fruity twist.

Apple Cinnamon Muffins

Fold in chopped apples and a sprinkle of cinnamon for a fall-inspired muffin.

Peanut Butter Chocolate Muffins

Add 2 tbsp of peanut butter to the batter for a delicious nutty flavor.

Serving Ideas

  • Serve with a dollop of Greek yogurt for extra protein.
  • Pair with a hot cup of coffee or tea for a cozy breakfast experience.
  • Top with whipped cream or a drizzle of peanut butter for extra indulgence.

Storage & Make-Ahead

  • Refrigerate: Store leftover muffins in an airtight container in the fridge for up to 4 days.
  • Freeze: Freeze muffins individually for up to 2 months. Reheat in the microwave or toaster for a quick snack.
  • Reheat: Simply heat in the microwave for 10–15 seconds to enjoy warm muffins.

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