Fudgy little chocolate muffins built on blended oats, cocoa and a scoop of protein — no flour, no butter. Six muffins at about 100 calories each, so two feel like a treat and still barely register.

Everything goes in one bowl (or a food processor); the oats blend straight into the batter.

Ingredients

  • Oats — ½ cup (quick or rolled) [P 6 C 30 F 3]
  • Fat-free plain Greek yogurt — ¾ cup [P 17 C 9 F 0]
  • Protein powder — 1 scoop, ~30 g (chocolate) [P 24 C 3 F 1]
  • Unsweetened cocoa powder — ⅓ cup [P 5 C 16 F 4]
  • Whole egg — 1 [P 6 C 0 F 5]
  • Dark chocolate chips — 2 tbsp [P 1 C 10 F 6]
  • Milk — 2 tbsp (1% skim) [P 1 C 1 F 0]
  • Sugar-free maple syrup — 2–4 tbsp
  • Baking powder — 1 tsp
  • Vanilla extract — ¼ tsp
  • Salt — ⅛ tsp

Method

  1. Heat the oven to 400°F / 205°C.
  2. Blend and mix. Blitz the oats into a fine powder and combine with all other ingredients until smooth (a food processor speeds this up).
  3. Bake. Divide into a greased 6-cup muffin tray and bake 14–16 minutes.

What to eat it with

  • On their own — a low-cal chocolate fix.
  • Warm with Greek yogurt — turns two muffins into a proper dessert.
  • A little nut butter — richness for a few extra calories.

Variations

  • Crunchy top: crush a little cereal (Cinnamon Toast Crunch is the author’s pick) over each before baking.
  • Extra chocolate: more chips, at ~6 cal each.
  • Dairy-free: plant yogurt and a plant milk.

Honest notes

  • Fibre: about 2–3g a muffin, mostly from the cocoa and oats.
  • Don’t refrigerate: room temp keeps them fudgy; the fridge dries them out.
  • Macros: the per-muffin 102 cal / 8.5g protein reconciles with the batch split six ways (honest protein is ~8.5–10g depending on scoop size — kept at the conservative listed figure).