Chocolate and oats breakfast muffins

I got a lot of questions on social media about these so, as promised, here is my recipe for my chocolate and oat breakfast muffins.

Crunch Nutrition Exeter: Chocolate and oats breakfast muffins

Breakfast muffins are great because they can be made in advance, are portable, they make a nice change from porridge (sometimes I want to bite into my breakfast!) and they appeal to children because what child hasn’t ever wished they could eat cake for breakfast?!

These look like traditional muffins but they are perfect for breakfast with complex carbohydrates, fibre, protein and some fat but very little sugar.

This recipe makes 4 muffins and I would either have 2 muffins or one mashed up with Greek yoghurt (I like a messy breakfast sometimes!).

Ingredients:

  • 70g oats
  • 4 pitted prunes
  • 1 tbsp. chia seed powder (you could probably just use chia seeds)
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. cocoa nibs
  • ¼ tsp. ground cinnamon
  • 1 pinch of salt
  • ½ tsp. baking powder
  • 2 eggs
  • 4 tbsp. milk
  • Natural peanut or almond butter (optional)
  • 20 chocolate chips (I use 70% ones from Sainsbury’s)

Method:

Place the oats in a large bowl, add the chia seeds, cocoa powder, cocoa nibs, cinnamon, salt and baking powder and mix well.

Finely cut the prunes into slivers (I use scissors for that), add to the bowl and mix in with the dry ingredients.

Crack the eggs in, pour the milk and mix thoroughly until well combined.

Divide into your muffin cases, then bury the equivalent of a hazelnut worth of your nut butter in the middle of each cupcake – you don’t have to do that but I think it’s quite tasty that way! If you’re allergic to nuts, you could always use a seed butter or even a raspberry.

Finally decorate with 5 chocolate chips on each muffins and bake for 15 min at 180 degrees.

 

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