Recipe | Chocolate Chunk Oatmeal Muffins

No! Don’t go! These are perfect for that easy, on-the-go, breakfast alternative. And are actually kind of healthy. You know, coconut oil & wheat germ, and all…. 🙂 But you really shouldn’t tell anyone because you’ll want them to think you’re giving them a treat!

Chocolate Chunk Oatmeal Muffins

Makes 18


  • 1 1/2 cups oats – old fashioned/quick oats
  • 1 1/2 cups AP flour 
  • 2/3 cup toasted wheat germ
  • 4 tsp baking powder
  • 1/2 tsp coarse salt
  • 2 eggs, beaten
  • 1/3 cup organic honey
  • 1/3 cup raw sugar
  • 1 1/2 cups 0% m.f. sour cream (or plain yoghurt)
  • 1/2 cup oil (coconut, veg, ghee, butter – whichever you prefer)
  • 1/2 to 2/3 cup dark chocolate chunks/chips


Preheat oven to 400F.

In a medium bowl, combine oats, flour, wheat germ, baking powder, and salt. Set aside. 

In the bowl of a stand mixer with the paddle attachment, combine eggs, honey, sugar, sour cream/yoghurt, and oil. Add the dry ingredients to the wet ingredients just until mixed. Be careful not over-mix! Toss in the chocolate chunks and combine by hand with a wooden spoon. 

Using a 2 oz ice cream scoop, fill lined or greased cupcake tins. Bake for 16 – 18 minutes. Remove from pan and let cool on wire rack. 

Enjoy with a hot cup-o-Joe on a cool Sunday morning while reading the news, or toss in your bag for a quick snack en route to work in the A.M. 

So delicious! 


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