Recipe of the Month: ChocoYum Muffins

Here’s a great serotonin-boosting muffin that can be enjoyed as a snack or the carb portion at breakfast.

At around 150 calories, these muffins are big on taste and figure friendly. They are also easy to prepare, packed with healthy fiber, and have that mmmm factor to satisfy your sweet tooth. It’s like eating a chocolatey oatmeal cookie.  And if you need another reason to try these, the cocoa powder packs an antioxidant punch!

Keep extras in the freezer as a go-to curb for a chocolate craving.  With all the ChocoYum positives, this sweet treat can’t be beat. Enjoy!


  • 2 small bananas, peeled and mashed
  • 2 eggs
  • 2 Tbsp. almond butter (or ¼ cup almond meal)
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup oat bran
  • 1 cup rolled old-fashioned oats
  • 1/2 cup cocoa powder (preferably Dutch-processed)


Heat Preheat oven to 350F.  Spray a 12-muffin muffin tin (medium size cups) with non-stick spray. Paper muffin cups are not necessary.

Combine banana, eggs, almond (butter or meal), sugar, vanilla, and cinnamon in your medium bowl and use a low speed on your mixer.  Add baking powder, baking soda, oat bran, oats, and cocoa powder and continue to mix until just blended. 

Spoon the batter into the prepared muffin tin for your dozen muffins. Bake for 14-16 minutes or until top is lightly browned and the muffin is just set…the toothpick test works just as well. 


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