Java Chip N’ Oats Mini Muffins Recipe

Name: Java Chip N’ Oats Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Rolled Oats; 1/2 cups 1% Milk; 5-1/3 ounces, weight Plain Lowfat Greek Yogurt; 1 cup White Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Fine Kosher Salt; 1 Tablespoon Instant Espresso Powder; 3 Tablespoons Natural Unsweetened Cocoa Powder; 1/4 cups Unsweetened Applesauce; 1 Tablespoon Canola Oil; 3 whole Egg Whites; 3/4 cups Organic Cane Sugar; 3/4 cups Semi-sweet Chocolate Mini Chips

Servings: persons

1-1/2 cup Rolled Oats
1/2 cups 1% Milk
5-1/3 ounces, weight Plain Lowfat Greek Yogurt
1 cup White Whole Wheat Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Fine Kosher Salt
1 Tablespoon Instant Espresso Powder
3 Tablespoons Natural Unsweetened Cocoa Powder
1/4 cups Unsweetened Applesauce
1 Tablespoon Canola Oil
3 whole Egg Whites
3/4 cups Organic Cane Sugar
3/4 cups Semi-sweet Chocolate Mini Chips

1
1. Preheat oven to 325 F. Line a mini muffin tin with paper liners. Recipe makes 36 mini muffins.
2
2. In a small bowl, combine the oats, milk, and yogurt. Set aside to let the oats soak while you assemble the remaining ingredients; about 5-10 minutes.
3
3. Combine the flour, baking powder, baking soda, salt, espresso powder and cocoa powder in a large bowl. Mix thoroughly with a whisk until well-combined. Set aside.
4
4. In a separate bowl, combine the applesauce, oil, egg whites, and sugar with a whisk until incorporated.
5
5. Add the wet ingredients and the oat mixture to the dry ingredients. Stir with a rubber spatula until just combined. Do not over-mix. Fold in 1/2 cup of the chocolate chips.
6
6. With a cookie dough scoop, fill the muffin tin with the batter and dot the tops of batter with 2-3 mini chips from the remaining chocolate chips.
7
7. Bake for 12 minutes. At this point the muffins may look slightly underdone but remove pan from oven anyway. Place muffin tin on a wire rack and let them cool for 10 minutes before removing muffins from pan to cool completely on the wire rack.
8
8. Store in an airtight container in the refrigerator for up to 1 week. Reheat for 12-15 seconds in the microwave, if desired. Serve with a glass of milk for dunking or with some Greek yogurt for breakfast!

927

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cup Rolled Oats, 1/2 cups 1% Milk, 5-1/3 ounces, weight Plain Lowfat Greek Yogurt, 1 cup White Whole Wheat Flour, and more.

Yes, Java Chip N’ Oats Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Java Chip N’ Oats Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions