These WW Chocolate Oatmeal Mini Muffins are exactly what I want when a chocolate craving hits but I don’t need a whole cake sitting on my counter.
They’re soft, packed with cocoa flavor, and small enough that one (okay, maybe two) feels like plenty.
Rolled oats give them a hearty base, applesauce and plain yogurt keep every bite moist, and chocolate chips melt into little pockets throughout the batter.
I love making these when I want something sweet but not heavy. They’re great after dinner, tucked into a lunch box, or grabbed as a quick afternoon snack.
This recipe makes 24 mini muffins, so you’ll have plenty to share, or you can stash some away in the freezer for later.
You’ll want a mini muffin pan for that perfect bite-sized shape, and a small cookie scoop makes portioning the batter so much easier. Paper liners are optional, but they do make cleanup a breeze.
If you’re building out a collection of healthy desserts, sweet snacks, or muffin tin recipes, these belong right at the top.
The ingredients are simple, the portions are small, and the chocolate flavor still shines through in every single bite.
Why You’ll Love These WW Chocolate Oatmeal Mini Muffins
Ready in 25 Minutes
The full batch takes about 25 minutes from start to finish, making these muffins useful when you need a fast homemade treat.
Made with Rolled Oats
Rolled oats replace traditional flour and give the muffins a soft, slightly hearty texture.
Rich Chocolate Taste
Cocoa powder and semi-sweet chocolate chips give these mini muffins plenty of chocolate flavor.
Makes 24 Mini Muffins
One batch makes enough for snacks, lunch boxes, dessert trays, or storing for another day.
Freezer Friendly
The muffins can be frozen in small portions, making them useful for future snacks.
Ingredient Substitutions
Chocolate Chips
Replace the semi-sweet chocolate chips with white chocolate chips, peanut butter chips, or dark chocolate chips.
Plain Yogurt
Use plain Greek yogurt in place of low-fat plain yogurt. The batter may be slightly thicker.
Sugar Substitute
Use a granulated sugar substitute made for baking. Follow the package conversion if it does not measure cup for cup like sugar.
Rolled Oats
Quick oats can replace rolled oats because the oats are ground in the food processor. Do not use steel-cut oats.
Applesauce
Use mashed ripe banana in place of applesauce. The muffins will have a mild banana taste.
Mini Muffin Pan
Use a standard muffin pan when needed. The recipe will make fewer muffins and require a longer baking time.
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WW Chocolate Oatmeal Mini Muffins
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1¾ cups rolled oats
- 3 egg whites
- ¾ cups unsweetened applesauce
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ½ cup low-fat plain yogurt
- ½ teaspoon cream of tartar
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup hot water
- 1 cup sugar substitute sweetener
- ½ cup semi-sweet chocolate chips (can use white chocolate or peanut butter chips)
Instructions
- Preheat the oven to 350°F.
- Line a 24-cup mini muffin pan with miniature paper liners.
- Add the rolled oats, egg whites, applesauce, vanilla extract, cocoa powder, yogurt, cream of tartar, baking powder, baking soda, salt, hot water, and sugar substitute to a food processor.
- Blend until the oats are finely ground and the batter is smooth.
- Transfer the batter to a medium mixing bowl.
- Fold ¼ cup of the chocolate chips into the batter.
- Divide the batter evenly between the prepared muffin cups.
- Bake for 10 minutes. Remove the pan from the oven.
- Sprinkle the remaining ¼ cup of chocolate chips over the muffins.
- Return the pan to the oven.
- Bake for 2 to 5 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins before serving.
Notes
Tips and Tricks
Do not overfill the cups – Fill each mini muffin cup about three-quarters full to prevent the batter from spilling over the sides. Check the sweetener label – Some sugar substitutes are sweeter than regular sugar and do not use a one-to-one measurement. Let them cool in the pan briefly – Leave the muffins in the pan for about 5 minutes before transferring them to a cooling rack. This helps them hold their shape. Use room-temperature yogurt – Yogurt that is not ice cold blends into the batter more evenly.Storing
Store at Room Temperature – Place the cooled muffins in an airtight container. Store for up to 2 days. Store in the Refrigerator – Refrigerate the muffins in an airtight container for up to 5 days. Freeze – Place the muffins in a freezer-safe container or storage bag. Freeze for up to 3 months. Thaw – Place frozen muffins in the refrigerator overnight or leave them at room temperature until thawed. Reheat in Microwave – Place one or two muffins on a microwave-safe plate. Heat for 10 to 15 seconds.Nutrition
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