Brownie Batter Breakfast Muffins that are naturally sweetened and loaded with chocolate flavour! They’re a deliciously healthy way to start your day or pull out whenever you need a satisfying snack.
Can I post nothing but chocolate recipes for all of February? Or at least for the first half until Valentine’s Day? And can I start today since January 31st is basically February and all I want to do right now is swan dive into a giant vat of melted chocolate and swim around with my mouth open?
Kidding on that last part… mostly. And no guarantees on the non-stop chocolate recipes either since you guys know how I am with sticking to the schedule I make at the beginning of each month. Let’s just say I use a pencil for a reason. But today’s recipe, at least, is loaded with chocolate… and it’s chocolate you can eat for breakfast.
Which isn’t to say that you can’t eat other chocolate recipes for breakfast, but I made these brownie batter breakfast muffins specifically with breakfast in mind. You know… in case the title didn’t give that away.
And speaking of the title, you’d also be 100% accurate if you called these guys double chocolate breakfast muffins. I just thought the whole “brownie batter” thing sounded a little more exciting, so the food blogger in me decided to go that route. And while I’m not going to sit here and tell you that these muffins taste/feel exactly like brownies, they’re still more than enough to satisfy your cravings for something chocolatey, dense, and sweet-but-not-too-sweet…
So let’s talk deets.
If we get down to the nitty gritty details, these muffins are basically baked oat cups. The main dry ingredient is quick oats, but I added some almond flour to make them slightly fluffier and cocoa powder to… well… make them chocolatey. So if you wanted to call them double chocolate baked oatmeal cups, that would also be 100% accurate. And if you wanted to use a different flour, you could also do that. I’ve made recipes similar to this one using all-purpose and gluten-free flours before, but I would reduce the amount to about 1/3 cup (40 g) while keeping the rest of the recipe the same.
They’re sweetened with maple syrup to make them refined sugar-free, and I went with almond butter instead of oil to add a nice little boost of protein. Chocolate chips are optional [but not really], and you can either mix them right into the batter or leave them out and sprinkle them on top before putting the muffins in the oven. Am I forgetting anything? Let me see… oh yeah!
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- 1 large egg
- 3/4 cup (180 ml) unsweetened almond milk
- 1/2 cup (120 ml) maple syrup*
- 1/4 cup (64 g) almond butter**
- 2 tsp 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 tsp baking powder
- (optional) chocolate chips, for sprinkling
- 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 until the yolk breaks. Whisk in the almond milk, maple syrup, almond butter, and vanilla, mixing until smooth. Add the oats, flour, cocoa powder, and baking powder, and mix until well combined.
- Spoon the batter into the prepared muffin cups, filling each until about 3/4 full. Sprinkle the tops with mini chocolate chips, if desired.
- Bake for 28 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
** You can use whichever 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 a an all-purpose or gluten-free flour, but reduce the amount for 1/3 cup (40 g) while keeping the rest of the recipe the same.
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