Double chocolate espresso oatmeal muffins

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. 3SP on blue, 4SP on green, and just 2SP on purple.

Double chocolate espresso oatmeal muffins

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Course Baking

Servings 12

Ingredients

  

• 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

Instructions

 

• 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.

Notes

Smart Points- Blue- 3 using WW recipe builder

Smart Points- Green- 4 using WW recipe builder

Smart Points- Purple- 2 using WW recipe builder

Points Plus- 3 using PP calculator

Nutritional info per muffin...Calories 105...Fat 3.1g...Sat fat 1.4g...Crabs 16.5g...Fiber 2g...Sugar 6.3g...Protein 3.9g using My Fitness Pal *note- these numbers include all ingredients, even any 0SP foods