Cocoa Oat Muffins


Meal prepping recently has been super simple. I don't make thousands of meals, I simply like to have vegetables chopped and either cooked or ready to be cooked, protein cooked and ready to go, and yes, dessert/snacks.

Having something like this prepped for the week is a must for me. Whether it's muffins, brownies, or cookies, I like having sweets in the house. I know, sounds weird right? Actually, the fact I know that there are sweets around (abundance vs. deprivation), and that they're not banned and inherently enticing, it's actually pretty beneficial to me.

I allow myself to have them unconditionally. Knowing this, I eat one when I want one instead of telling myself no sweets. Giving myself permission to have them actually makes me crave them less ironically. Now that they're not off-limits, it's not as enticing, so they can sit there for a couple of days without me eating one. Other times, I have one every day. Either way, I think it's important to have foods around the house so your body doesn't think it's in deprivation mode.

Anyway, rant over, these chocolate oat muffins were quickly a favorite in my house after making them Saturday. The perfect touch of chocolate, naturally sweetened, and a tad fudgy from the coconut oil, you have to try these muffins for yourself. I didn't feel like recipe testing this Saturday and risking a complete muffin fail, so I found Baker By Nature's recipe and gave it a tweak!

Have it for breakfast, a snack, or dessert, but try them for yourself! I might just have to experiment with them and peppermint for the holidays... enjoy!



Dry Ingredients:

  • 2 cups oat flour (can simply blend normal oats in the blender)
  • 1/3 cup cacao/cocoa powder
  • 1.5 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1/2 cup mix-ins (chocolate chips, dried fruit, chopped nuts)

Wet Ingredients:

  • 2 eggs, whisked
  • 1 cup unsweetened apple sauce
  • 2/3 cup maple syrup
  • 1/2 cup & 3 tbsp. unsweet almond milk
  • 1/3 cup coconut oil (I measured it solid, slightly less than 1/3 cup, then melted it)


  • Pre heat your oven to 425 F
  • Line a cupcake tray with cupcake liners
  • Grab 2 medium/large mixing bowls
  • Place all dry ingredients in 1, and all wet ingredients in the other. Mix well
  • Slowly pour the wet ingredients into the dry bowl and mix until evenly combined.
  • Pour batter into each liner. I filled mine about 3/4 cup full
  • Bake for 20 minutes or until fully cooked (the coconut oil may keep it runny, it will firm up when taken out of heat)
  • Let cool + enjoy! If you store in the fridge, they become more firm, but if stored outside the fridge, they are more moist (SORRY FOR WORD CHOICE) due to the coconut oil

    *Thank you for the inspiration!