Chocolate Oatmeal Muffins

Chocolate Oatmeal Muffins

Sunup to Sundown

Today we’re sharing a recipe for chocolate oatmeal muffins.  This is the perfect muffin recipe for a special breakfast treat or a great after school snack.      

What are chocolate oatmeal muffins?

These chocolate oatmeal muffins are so delicious.  They’re a great compromise of being a chocolate muffin and a healthy breakfast or snack option.  Unlike other muffin recipes, they are a little healthier with the addition of oatmeal.  Even the picky chocolate loving child won’t be able to tell that you’ve added oats. 

This muffin recipe takes a few more minutes than others as you do need to soak the oats in milk to soften them slightly. This is completely worth it though and gives them the perfect texture making them both tender and sweet. You can also add mini chocolate chips to intensify the chocolate flavor. Other delicious additions include coconut flakes, chopped nuts, or dried fruit. Get creative and make this muffin recipe your own! 

Whip up a batch of these muffins to have for quick breakfasts throughout the week or for an after school snack.  They are also the perfect addition to any lunchbox or for road trip eats.    

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Chocolate Oatmeal Muffins

Tender and sweet, these chocolate oatmeal muffins are the perfect special breakfast or after school snack.

Course Breakfast
Cuisine American
Keyword Chocolate Muffins, Chocolate Oatmeal Muffins, Cocoa Muffins, Muffin Recipe, Muffins, Oatmeal Muffins
Author Sunup to Sundown

Ingredients

  • 1 cup quick-cooking rolled oats
  • 1 cup milk or buttermilk
  • 1/3 cup butter or coconut oil, softened
  • 3/4 cup light brown sugar, packed
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup mini chocolate chips

Instructions

  1. In a small bowl, stir together the oats and milk and let sit for 20 minutes.

  2. Heat oven to 400F degrees. Grease 16 muffin tins or line with cupcake liners.

  3. In a large bowl, beat butter or coconut oil, sugar, and egg until fluffy. Stir together the flour, cocoa, baking powder, salt, and baking soda. Alternately add the dry mixture and oat mixture to combine with the butter mixture. Fold the chocolate chips into the batter.

  4. Fill prepared cups 2/3 cups full with batter. Bake for 16 to 18 minutes or until wooden toothpick inserted in center come out clean.

These muffins will keep for several days at room temperature if stored in an airtight container once cooled.  Place them in the refrigerator or freezer for longer storage.  However, be sure to wrap them individually in plastic wrap before placing them a freezer safe bag or container.    

We’d love to hear what you think about this recipe. Let us know in the comments below. We’d love to hear if these muffins made the cut and have been added to your family’s baking rotation. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it. We will see you soon!

Raspberry Cheesecake French Toast Casserole

Raspberry Cheesecake French Toast Casserole

Sunup to Sundown

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Butterscotch Chip Oatmeal Bars

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Homemade Aussie Bites

Homemade Aussie Bites

Sunup to Sundown

Today we’re sharing a recipe for Homemade Aussie Bites.  This is a true copycat recipe as it uses the same list of ingredients as on the package and tastes just like those delicious bites you’ve come to love.

Do you love Aussie Bites?

If you love Aussie Bites and they’re also your favorite free sample at Costco than you’re in for a treat.  You may have also found yourself going back for a second or third sample and wishing they were more affordable.  Well we’ve come up with this copycat recipe that tastes just like the real deal and one that you can easily make at home.

These homemade Aussie bites are full of good healthy stuff and super easy to make.  You can even substitute melted coconut oil for the butter or canola oil if you prefer.  We haven’t experimented with much other alterations of this recipe but you could definitely try different dried fruit combinations.  You just want to make sure that you have a good balance so they don’t turn out too sour or bitter.  You add all the ingredients to your food processor and blend making this a quick and easy recipe.

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Homemade Aussie Bites

A true copycat for these delicious healthy snacks that uses the same ingredients on the package.

Course Appetizer, Breakfast, Snack
Keyword Aussie Bites
Author Sunup to Sundown

Ingredients

  • 1 3/4 cup rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup dried apricots
  • 1/4 cup raisins
  • 1/4 cup ground flaxseed
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup cooked quinoa
  • 2 tbsp chia seeds
  • 1/4 tsp baking soda
  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted
  • 1/4 cup canola oil
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.

  2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until the oats are pulverized into oat flour.

  3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.

  4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

  5. Divide batter among the prepared muffin tin.

  6. Bake in the preheated oven for 10 to 12 minutes until golden brown.

  7. Remove pan from oven and let cool in pan on a wire cooling rack.

  8. One completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

Recipe Notes

*You can also use uncooked quinoa.  Cooked quinoa gives the bites a softer texture but if you’re in a hurry or don’t have any already cooked, you can use uncooked quinoa too.  

How long will these keep?

These Aussie Bites store well in an airtight container for 4 to 5 days.  You can also store them in the refrigerator for longer storage.  We’ve kept them as long as 1-2 weeks in the refrigerator.

We’d love to hear what you think about the recipe.  Please give it a try and let us know what you think in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  Please subscribe, like or share this post with others who could benefit from it.

Sausage and Cream Cheese Stuffed Biscuits

Sausage and Cream Cheese Stuffed Biscuits

Sunup to Sundown

Today we’re sharing a recipe for Sausage and Cream Cheese Stuffed Biscuits. These biscuits are the perfect hearty and filling make-ahead breakfast recipe.   

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