Breakfast

Chocolate Oatmeal Muffins is for Breakfast.

Chocolate Oatmeal Muffins takes 30 minutes to prepare.

Chocolate Oatmeal Muffins takes 20 minutes to cook.

Chocolate Oatmeal Muffins makes 17 servings.

The ingredients for Chocolate Oatmeal Muffins are:

Dry:
*Whole Wheat Flour, 1 cup
Baking Powder, 1 tsp
Baking Soda, .5 tsp
Brown Sugar, .125 cup, packed (1/8 cup)
Granulated Sugar, .12 cup (1/8 cup)
*Splenda, 24 tsp (1/2 cup)
Salt, .5 tsp
Cinnamon, ground, 1 tsp
*Pumpkin Pie spice, 1 tsp
Chocolate chips, 3/4 cup
Hershey's Special Dark Cocoa, Unsweet, 1/4 cup

Wet Ingredients:
Vanilla extract, imitation, alcohol, 1 tsp
*Quaker Oats - Quick 1 Minute - Dry, 1 cup
Applesauce, unsweetened, .5 cup
*Milk, Fat Free, Skim, 8 oz
Egg Beaters Egg Whites, 4 tbsp

Topping:
Granulated Sugar, 2 tsp
Cinnamon, 1 tsp

Here is how you make Chocolate Oatmeal Muffins:

**NOTE TO REVIEWER: I originally adapted the Oatmeal Applesauce Muffins (using splenda instead of part of the sugar, adding various spices, using quick oats instead of long-soak, etc) and also added exactly 1 cup of blueberries, and I called these blueberry applesauce muffins. For Father's Day, I made double chocolate chip muffins for my dad, using the exact same recipe as the blueberry muffins, but skipping the blueberries and adding 1/4 c Hershey's Special Dark unsweetened cocoa, and 3/4 cup semisweet morsels. So I changed the recipe to reflect the nutrition info of the chocolate muffins. Just skip the chocolate and add the blueberries, to make the original recipe! Hope that helps!Soak the oats in milk for about one hour. Or if using quick cook oats, a few minutes. Preheat the oven to 400 degrees. Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites and vanilla, and mix until combined. In a separate bowl measure and whisk the dry ingredients together. Add wet ingredients to dry and mix until just combined. Add blueberries. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 12-20 minutes or until done. Remove from pan, cool and enjoy. These can be frozen and reheated in the microwave for a quick breakfast.Number of Servings: 12-18 (17 this time, and for nutrition info)Number of Servings: 17Recipe submitted by SparkPeople user WHATSEEDS.

The nutritional information for Chocolate Oatmeal Muffins is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 124.9

• Total Fat: 3.0 g
• Cholesterol: 0.3 mg
• Sodium: 85.3 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 1.6 g
• Protein: 3.2 g

The dietary needs meet for Chocolate Oatmeal Muffins is Vegetarian