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Chocolate oatmeal mini muffins topped with chocolate chunks in white paper liners and arranged in a dark muffin pan.

WW Chocolate Oatmeal Mini Muffins

Nesting Lane
WW Chocolate Oatmeal Mini Muffins are rich cocoa treats made with rolled oats, applesauce, yogurt, and chocolate chips in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

Mini Muffin Pan
Miniature Muffin Cups
Food Processor
Medium Bowl
Small Cookie Scoop

Ingredients
 

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

4 WW Smart Points

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

Calories: 87kcalCarbohydrates: 17gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 1mgSodium: 131mgPotassium: 118mgFiber: 2gSugar: 9gVitamin A: 7IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
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