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Double chocolate espresso oatmeal muffins

Prep Time 10 mins
Cook Time 20 mins
Course Baking
Servings 12


  • 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.


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