Chocolate Oatmeal Mini Muffins

Being a nutritionist does not exempt me from having cravings for sweet, chocolatey, tasty delights, especially after a workout. I always make a variety of mini muffins using clean, whole ingredients like local raw honey, Greek yogurt, and organic omega-3 eggs. I keep them in an airtight container for a few days and eat them as pre or post workout snack.

Oatmeal is a great wheat flour substitute as it does not spike blood insulin level as much as regular, refined white flour and it has a good amount of fiber. I also prefer to use a hypoallergenic, plant-based, soy-free protein powder, as I aim to use pure, hypoallergenic ingredients. Each mini muffin has about 13 grams of protein, which isn’t bad for a snack! Since they are best served warm, if I’m reheating a batch I’ve made earlier, I’ll warm them in the oven and sometimes drizzle creamy almond butter on top to make them extra delicious.

P13 g of protein, 31 g of carbohydrates and 11 g of fat.




  • 2 tbsp organic Cacao powder
  • 1 cup vanilla almond milk, unsweetened
  • 2 eggs, large
  • 3 cups rolled oats, gluten-free (pulsed lightly in the food processor)
  • 1/4 cup honey
  • 1/3 cup crunchy almond butter (natural or) creamy
  • 1 tsp aluminum-free baking powder
  • 1/3 cup organic semi-sweet chocolate chips (you can use Stevia sweetened)
  • 1/4 tsp salt
  • 4 scoops chocolate protein powder (I used Thorne Research, VegaLite, Chocolate)
  • 2 tbsp avocado oil or coconut oil
  • 1/2 cup Greek yogurt


  1. Preheat oven to 350 F, spray 12-cup muffin pan.
  2. In a large bowl combine oats, protein powder, baking powder, and salt.
  3. In a separate bowl combine almond butter, honey and oil until well combined. Add in Greek yogurt and eggs, stirring gently until combined. Add in milk, stir again until combined.
  4. Add the wet ingredients into the bowl of dry ingredients, gently combine, and fold in mini chocolate chips. Expect the batter to be thick.
  5. Distribute batter into the little greased muffin cups. Bake for 15-18 minutes, until middle is cooked taste with a toothpick. Allow muffins to cool in pan before transferring to wire rack or serving them warm.



About the Author:

Hiba Jameel has a master’s degree in Nutrition Science and Policy from Tufts University’s Friedman School of Nutrition Science and Policy. She also holds a Bachelor of Science degree in Biochemistry and Cell Biology from the University of California, San Diego. She is also on the board of directors for A/NT Gallery, a curator and an artist herself. "I love the evidence-based approach to nutrition and love holistic nutrition as I see both worlds working together in harmony towards great health. I am a health influencer and a healthy lifestyle advocate. I do not believe that there is a single ingredient that can cure all; rather, leading a healthy lifestyle is the key to enjoying a long, healthy lifespan. My thesis proposal was about the possible prevention or delay of chronic illnesses through nutrition as an aid to a healthy lifestyle, after studying the dietary habits of centenarians living in the blue zones, specifically the Mediterranean regions. I aspire to be a part of a big chronic illnesses prevention movement that can help people enjoy a fruitful life. When I am not studying, spending time with family or conducting research, I enjoy working out, painting, drawing, and landscape photography."

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