When it comes to breakfast, I love a good egg sandwich, avocado toast, or a delicious scramble full of peppers, mushrooms, sausage and cheese. However, where my heart truly lies, and what I really want every morning, is with a sweet breakfast. I just have a big old sweet tooth when it comes to breakfast (and really any time), and I will almost always choose a sweet breakfast over a savory one despite how good those savory breakfasts may be. (I usually just end up have a savory "breakfast" for dinner, problem solved!)
I especially love chocolate for breakfast. I don't think I really need to explain it any more than that. Chocolate. Breakfast. Enough said. But even though I love sweets for breakfast, I don't always feel good about eating them. These brownie batter muffins solve that problem. They are sweet and chocolatey, yet have some nutrition in them, and are not just empty calories. Yes, you can have the best of both worlds!
These yummy little brownie batter muffins are easy to make. Really just need one bowl and some simple ingredients. I cut down on the maple syrup from the original recipe from 1/2 to 1/4 cup to make them a little healthier and I thought they were just fine. So naturally sweetened with the maple syrup if that's your kind of thing. I'm sure honey would be fine as well, or just regular white or brown sugar if that's all you have, although I have not actually tried this I bet it would be fine. There is some protein and healthy fat from the almond butter (yes peanut butter would work just fine too). And you can go ahead and add in anything else that floats your boat; chocolate chips or chunks, cocoa nibs, any nut you like, even some fresh or frozen berries, or dried fruit. Customize away, and enjoy!
Brownie Batter Chocolate Oat Muffins
Adapted from Running with Spoons
- 1 large egg
- 3/4 cup (6 ounces) milk
- 1/4 cup (75 grams) maple syrup
- 1/4 cup (64 grams) almond butter
- 2 tsp vanilla extract
- 2 cups (160 grams) old fashioned oats
- 1/2 cup (60 grams) whole wheat flour or whole wheat rye flour
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- Cocoa nibs (optional)
- Chopped chocolate (optional)
Preheat your oven to 350 degrees and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
In a large mixing bowl, lightly beat the egg. Whisk in the milk, maple syrup, almond butter, and vanilla, mixing until smooth. Add the oats, flour, cocoa powder, and baking powder, and mix until well combined. Add the cocoa nibs and chocolate and give one more good stir to combine.
Spoon the batter into the prepared muffin cups, filling each until about 3/4 full.
Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Yields: 10 muffins
Approximate Calorie Count: 190 calories each