I love baking up some muffins for breakfast. I am not a coffee drinker, I drink tea all day long but I do like the taste of it in baked treats. These double chocolate espresso oatmeal muffins have been on my “to do” list for what feels like forever and I finally decided to whip them up the other day. They are delicious and go perfect with a hot cup of coffee or tea. They are simple to make and freeze well, 105 calories, 3 points each on WW.
- Brown sugar
- Apple sauce
- Vanilla extract
- Instant espresso powder
- Cocoa powder
- Baking powder
- Mini chocolate chips
Tips & suggestions
For the oats, I typically use Quaker large flake baking oats, but any oats will work fine, you can use quick oats.
Feel free to substitute the brown sugar for a sugar substitute if you are used to baking with them. I just personally don’t use them as they upset my stomach.
If you don’t have apple sauce on hand you could use some mashed bananas, it will just change the overall taste a little.
1 Tbsp of espresso seemed like a good balance for me to give these a coffee taste however I am not a coffee drinker. If you like strong-tasting coffee you can add in a little more espresso.
These muffins will freeze well, you can store them in the fridge for up to 3 days otherwise I would freeze them. They are nice when defrosted and then popped in the toasted oven.
Double chocolate espresso oatmeal muffins
- 2 eggs
- 1/4 cup brown sugar
- 1/2 cup unsweetened apple sauce
- 2/3 cup milk *I used 1%
- 1 tsp vanilla
- 2 cups oats
- 1 Tbsp instant espresso powder
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 3 Tbsp mini chocolate chips
- Preheat oven to 350F, spray a regular 12 hole muffin tin with some non stick spray *do not use paper liners
- In a bowl whisk the eggs and then add the brown sugar. Mix in the applesauce, milk and vanilla.
- Stir in the oats, espresso, cocoa powder and baking powder, then fold in the chocolate chips.
- Divide batter over the 12 muffin cups, batter will not be thick *as seen in the picture
- Bake in the oven for approximately 20 minutes.
- Let cool 5 minutes then transfer to a cooling rack. Muffins will freeze well.