Oatmeal Whole Wheat Chocolate Chocolate Muffins

Ever since being diagnosed with gestational diabetes I’ve had to work really hard at portion control and at figuring out what foods my body can process and what it can’t. When I was pregnant the first time I could get away with a burger every now and then but this time around it seems that my body works very much on portion control and what type of sugar it can process. I learned quickly that I could not have potatoes in any form, tortillas, or anything fried. This was difficult but it was actually the best thing for me because it increased my non starchy vegetable intake and I figured out that it was so much more worth it for me to eat scrambled eggs on a piece of whole wheat toast with bacon than one very small pancake with no syrup. I also found out that I could eat rolled oats any time despite the insane amount of carbs in them. My body did a great job processing them and thus my infatuation with oatmeal muffins was born. Now, in the beginning I made so many mistakes. I made them with so much fiber that they came out pretty dry and gross. I also tried making them without any sugar and realized that a little goes a long way and is ultimately better than muffins that remain flavorless and uneaten.

Here we are, several months into muffin making and I give you super moist, high fiber, healthy muffins.

Print Recipe
Oatmeal Whole Wheat Chocolate Chocolate Muffins
Super moist, high fiber, double dark chocolate muffins.
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
muffins
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees and spray down or line muffin cups.
  2. Mix all of the dry ingredients in a large bowl. Except for the chocolate chips.
  3. Add all the wet ingredients and mix until a dark rich color.
  4. Toss in the chocolate chips and stir.
  5. Spoon muffin mixture into cups until it fills about 3/4 of the cup.
  6. Sprinkle chocolate chips on top and rolled oats if desired.
  7. Bake at 350 for about 15 minutes or until toothpick comes out clean. Be careful though because sometimes melted chocolate will come back and it will seem raw when it's not.
  8. Let cool for about 15 minutes.
Recipe Notes

*The key to moist muffins high in fiber is to add extra fat. I realize we don't really want to add fat but when you use good fats like coconut oil and apple sauce it makes for a happy healthy muffin! Don't leave out the fat!

Share this Recipe

11 Comments

  1. I’m always looking for recipes like this that are delicious but a little healthier. Question: why palm sugar? Is there a benefit to using it?

    1. The glycemic index is supposed to be a lot lower. Because I have gestational diabetes it really works for my blood sugar. It’s the craziest thing! However, a few weeks ago I used normal sugar and I was also fine but when I used honey I spike. No matter how little I use. I’m still trying to understand it all but at least in a month I won’t have to worry as much and instead just watch how much sugar I take in all together and hopefully not worry about diabetes when I’m older.

Leave a Comment

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when an article is published? Enter your email address and name below to be the first to know.