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!
Happy eating!!
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Brownie Batter Breakfast Muffins
- Total Time: 40 mins
- Yield: 12 muffins 1x
Ingredients
- 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
Instructions
- 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.
Notes
* You can also use honey, agave nectar, or another liquid sweetener. ** 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
Keywords: baking, breakfast, chocolate, gluten-free, healthy, muffins, recipe
Looking for more healthy brownie-esque recipes? Try one of these!
Soft Baked Brownie Breakfast Bars
No Bake Brownie Batter Truffles
Brownie Batter Protein Pudding
Flourless Sweet Potato Brownies
Brownie Batter Breakfast Bake
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Thank You
The formula is easy to comprehend and follow, and I intend to preserve the recipe for future reference and acquire the skill of preparing this delectable dish.
Nice muffins with chocolate flavor. A very easy recipe to make it.
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Keep up the good work and please tell me when can you publish more articles or where can I read more on the subject
Mine came out a bit dry and crumbly. The almond butter was very hard to mix even at room temperature
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Easy to understand and easy to follow the formula. I will save the recipe and learn how to make this dish.
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Awesome recipe thanks for sharing 😉
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It looks really delicious thank you so much for awesome recipe.
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I made a cake according to the recipe you shared. Great. It is very soft and delicious.
I absolutely love this! I try bake sugar free and have gluten allergy so I have been checking a lot of your recipes recently. This one is a HUGE winner. Actually tastes like brownie batter!!! There are so many awful gluten free brownie recipes here and this one is a winner. I did blitz my oats in the blender a little (not quite flour consistency, still oaty) because I only had rolled oats and it is super fudgy in the middle. Absolutely love this!
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Looks really amazing my brother loves cocoa cakes.
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It looks great, I Love Cocoa cakes.
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So delicious! I love to do the same thing.
Your recipes are great, it makes me love the kitchen more, I find all the recipes are very detailed and easy to understand, it is easy to do thanks for the sharing so enthusiastically. yours
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thanks and seems like great muffins
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.
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seems so delicious, i can’t wait to try, thanks a lot!
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No doubt this must be delicious and tasty recipes i ever heard, thanks
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woow sangat lezat and mengundang selera,
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ini tidak diragukan lagi resep coklat plaing enak yang saya temui, terima kasih sudah berbagi dengan kami
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i have tried this recipes, the taste is soo good, thanks
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I love this thanks for this amazing post.
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I am in a rush this morning, so I popped the batter into an 8×8 pan, and it is baking right now! I can hardly wait!
muffins muffins you do very attractive.
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These look so delicious! I HAVE to try them.
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So I made these today. Had to substitute a few things and not sure of that made the difference or not, but, I had no almond butter so I used natural PB, then I used 1% milk on place of almond milk. I used everyth8ng else in the recipe and baked them. But even though they seemed to be moist, they were quite bland. I think it might need bananas or more syrup/sugar for sweetness.
Thank you very much for this recipe. I have been using your recipes from this site as well as your book for quite some time and thoroughly enjoy making them with my children. I would like to try this recipe however have been staying away from recipes that include almond or remove almonds where I can. Due to my almond allergy can you substitute the Almond Milk for Coconut Milk and the Almond flour for Coconut flour. Thank you
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You can definitely use coconut milk instead of almond milk, but I don’t think coconut flour would work since it absorbs liquid so different. I would just go with a regular all-purpose or gluten-free flour, but reduce the amount to 1/3 cup.
big fan of this site – thanks. could i use old fashion oats instead?
Thank you Lindsey! Old fashion oats should be totally fine. It might change the texture slightly, but nothing too crazy.
I have been a faithful reader for many years, Thanks for the knowledge you post, thank you for the recipe, I do not like to eat out, because my wife always cooks and that’s the recipe.
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Would these be as tasty using dairy instead of almond milk, coconut oil or sunflower butter instead of almond butter and whole wheat flour instead of almond flour? (My daughter’s school is nut-free)
Dairy and sunflower butter are totally fine in a 1:1 ratio. If using whole wheat flour, I would decrease the amount to 1/3 of a cup since it tends to be a little more absorbent than almond flour.
The muffin queen, as usual! Chocoholics rejoice!
I see absolutely no harm in posting nothing but chocolate recipes for February. In fact, I’m in pretty much the same boat. Literally chocolate everything! Part of me is like, “maybe people will get sick of chocolate and not want to visit my blog anymore” and then the other part of me is like “do I even really care?” hahaha
These muffins sound SO good! Nothing wrong with starting the day off with a nice chocolate muffin 🙂
People who get sick of chocolate need to reconsider their life choices :rethink Here’s to a chocolate-filled February 😀
I think I need these! They look super good
I hope you like them if you make them, Zoe!
Chocolate for breakfast?! You are speaking my language!