Brownie Batter Chocolate Oat Muffins

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

Coconut Cocoa Nib Bites

If you're looking for a quick and healthy snack, look no further. There are so many recipes out there for snack bites or energy balls or whatever you want to call them. These coconut cocoa nib bites are just one iteration, and a tasty one at that! I love the sweetness from the dates mixed with the bitter funk of the cocoa nibs and the chew from the coconut. Everything goes into the food processor and processed until it all comes together. Then just shape into balls and store in the fridge or freezer. Pop one out when you need a little snack. Sweet and hearty and something you can feel good about eating!

As with most recipes like this, these bites are endlessly versatile. You can use your favorite mix ins and flavorings. No almonds? Try peanuts. No dates? I think prunes would work quite well! No cocoa nibs, try some finely chopped chocolate.  Whatever sounds good to you can probably end up working out wonderfully!


Coconut Cocoa Nib Bites
Adapted from OH, Babycakes

  • 3 ounces coconut
  • 1/2 cup (2 1/4 ounces) raw almonds
  • Pinch salt
  • 8 medjool dates or 15-18 deglet noor dates (approximately 4 ounces)
  • 3 tablespoons water
  • 2-4 tablespoons (1/2 ounce) cocoa nibs
  • 3/4 ounce sunflower seeds

In a food processor fitted with the S blade, blend the coconut, almonds, and salt into a fine meal. Add the dates and pulse for 30-45 seconds. Add the water; pulse until combined. 

Transfer the mixture to a small mixing bowl, stir in the sunflower seeds and cacao nibs. Form the mixture into small, bite sized balls. Freeze for 30 minutes on a cookie sheet, then transfer to an air tight container or bag and store in the freezer.

Chocolate Cocoa Nib Biscotti

It's time for another biscotti recipe. One of my favorite baked goods to make. I love the transformation from long, flat log of dough, into cute, crunchy little cookies. It amazes me every time. I also love how long they last in an airtight container in my cupboard. This is one of the few baked goods I make that I don't freeze right away. Because they are completely dried out they don't really go stale or lose their texture, at least not very fast anyway. 

This chocolate cocoa nib biscotti turned out perfectly. I decided to add a few cocoa nibs to the dough and I loved the combination with the chocolate chips. The cocoa nibs add a different flavor and texture to the cookie that really help them stand out. A hint of espresso powder in the dough complements the chocolate and brings all the flavors together into a perfectly balanced treat.

Don't worry if you don't have any cocoa nibs, the biscotti will still be wonderful without them, but if you happen to have some on hand I highly suggest the addition. The same with the espresso powder. You can really add whatever flavors you have on hand. Be creative and do what you like. Don't have espresso powder, how about some cinnamon instead, for that chocolate-spice mix? Have an orange lying in your fridge? Zest it up and throw it in for a wonderful chocolate orange combo. How about swapping out some or all of the chocolate for some dried fruit, or some chopped nuts, or both! Let your imagination go wild!

Chocolate Cocoa Nib Biscotti

Adapted from 

Deliciously Declassified


  • 1/2 cup (1 stick) butter, room temperature
  • 2/3 cup (4 1/2 ounces) brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all purpose flour 
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 teaspoon instant espresso 
  • 1/2-3/4 cup semisweet chocolate chips
  • 1-2 tablespoons cocoa nibs 
  • Turbinado sugar, for sprinkling on top


In a small bowl, whisk together the flours, baking powder, salt and espresso, set aside. 

In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy. Add in the eggs, one at a time followed by the vanilla, mixing well after each addition.

Add the dry ingredients to the butter mixer in two parts, mixing until just combined after each addition. 

Mix in the the chocolate chips and cocoa nibs, if using. 

Split the dough in half, and shape each half into a long log, about 1 1/2 inches wide on a parchment paper lined baking sheet, leaving a little room between each log. Sprinkle the top of each log with turbinado sugar. 

Bake the cookies at 350°F for 25 minutes, until a light golden color. Remove from the oven and allow to cool for 30 minutes. Meanwhile, reduce the oven temp t o 300°F

After the 30 minutes, slice the biscotti to your desired thickness (I got about 25 cookies) and arrange the slices on the parchment lined baking sheet.

Bake for an additional 35-45 minutes, until biscotti are completely dried through. Cool on a wire rack and then store in an airtight container.