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brownie batter breakfast muffins

January 31, 2018 by Amanda @ .running with spoons. 39 Comments

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.

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 | runningwithspoons.com

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.

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 | runningwithspoons.com

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…

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 | runningwithspoons.com

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!!

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 | runningwithspoons.com

I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!

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Brownie Batter Breakfast Muffins


★★★★★

4.7 from 20 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 40 mins
  • Yield: 12 muffins 1x
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Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Spoon the batter into the prepared muffin cups, filling each until about 3/4 full. Sprinkle the tops with mini chocolate chips, if desired.
  4. 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

Did you make this recipe?

Tag @runwithspoons on Instagram and hashtag it #runningwithspoons

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 | runningwithspoons.com

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

Signature

*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!

Filed Under: Breads & Muffins, Breakfast, Gluten Free, Recipe Tagged With: baking, breakfast, chocolate, gluten-free, healthy, muffins, recipe

Previous Post: « flourless banana bread bars
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Reader Interactions

Comments

  1. pikcolor

    February 8, 2023 at 7:24 am

    Nice muffins with chocolate flavor. A very easy recipe to make it.

    Reply
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    August 14, 2022 at 7:52 pm

    Keep up the good work and please tell me when can you publish more articles or where can I read more on the subject

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  4. CB

    April 7, 2022 at 11:30 am

    Mine came out a bit dry and crumbly. The almond butter was very hard to mix even at room temperature

    ★★★

    Reply
  5. poppy playtime

    February 14, 2022 at 8:11 pm

    Easy to understand and easy to follow the formula. I will save the recipe and learn how to make this dish.

    ★★★★★

    Reply
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  7. Victoria Stone

    September 22, 2020 at 1:45 am

    Awesome recipe thanks for sharing 😉

    ★★★★★

    Reply
  8. Anne

    April 2, 2020 at 12:59 am

    It looks really delicious thank you so much for awesome recipe.

    ★★★★★

    Reply
  9. jenny

    February 13, 2020 at 7:55 pm

    I made a cake according to the recipe you shared. Great. It is very soft and delicious.

    Reply
  10. Katie

    December 20, 2019 at 4:25 pm

    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!

    ★★★★★

    Reply
  11. Lacy Swann

    November 25, 2019 at 4:10 am

    Looks really amazing my brother loves cocoa cakes.

    ★★★★★

    Reply
  12. Jack

    August 22, 2019 at 8:20 am

    It looks great, I Love Cocoa cakes.

    ★★★★★

    Reply
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    August 16, 2019 at 6:08 pm

    So delicious! I love to do the same thing.

    Reply
  14. temple run 3

    May 1, 2019 at 9:47 pm

    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

    ★★★★★

    Reply
  15. nj seo

    April 18, 2019 at 11:03 am

    thanks and seems like great muffins

    Reply
  16. unblocked games

    March 26, 2019 at 3:23 am

    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.

    ★★★★★

    Reply
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    March 19, 2019 at 4:41 pm

    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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  21. run 3 unblocked

    January 26, 2019 at 1:29 am

    i have tried this recipes, the taste is soo good, thanks

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  23. Lily

    September 18, 2018 at 10:21 am

    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!

    Reply
  24. happy wheels

    September 12, 2018 at 9:52 pm

    muffins muffins you do very attractive.

    ★★★★

    Reply
  25. run 3

    July 13, 2018 at 2:18 am

    These look so delicious! I HAVE to try them.

    ★★★★★

    Reply
  26. CJ

    March 18, 2018 at 7:07 pm

    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.

    Reply
  27. Karyn Boca

    February 7, 2018 at 4:40 pm

    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

    ★★★★★

    Reply
    • Amanda @ .running with spoons.

      February 9, 2018 at 1:06 pm

      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.

      Reply
  28. Lindsey

    February 4, 2018 at 1:02 pm

    big fan of this site – thanks. could i use old fashion oats instead?

    Reply
    • Amanda @ .running with spoons.

      February 4, 2018 at 2:40 pm

      Thank you Lindsey! Old fashion oats should be totally fine. It might change the texture slightly, but nothing too crazy.

      Reply
  29. solusi mengatasi lemah syahwat

    February 2, 2018 at 8:00 pm

    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.

    ★★★★★

    Reply
  30. Anne-Marie

    February 2, 2018 at 8:24 am

    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)

    Reply
    • Amanda @ .running with spoons.

      February 2, 2018 at 5:41 pm

      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.

      Reply
  31. Casey the College Celiac

    January 31, 2018 at 9:36 pm

    The muffin queen, as usual! Chocoholics rejoice!

    Reply
  32. Kat

    January 31, 2018 at 1:35 pm

    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 🙂

    Reply
    • Amanda @ .running with spoons.

      February 1, 2018 at 10:40 pm

      People who get sick of chocolate need to reconsider their life choices :rethink Here’s to a chocolate-filled February 😀

      Reply
  33. Zoe

    January 31, 2018 at 8:26 am

    I think I need these! They look super good

    Reply
    • Amanda @ .running with spoons.

      February 1, 2018 at 10:30 pm

      I hope you like them if you make them, Zoe!

      Reply
  34. Alexis deZayas

    January 31, 2018 at 5:26 am

    Chocolate for breakfast?! You are speaking my language!

    Reply

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