Chocolate Muffins with Almonds

By Rosanna Queirolo, HCTP October 2014

These heart-healthy oatmeal muffins are loaded with whole grains and fiber to keep you full and satisfied. They skip unnecessary refined sugars and take just a few ingredients with a no-hassle cleanup. Muffins are also an easy portable breakfast perfect for those mornings you’re on the go!



  • 1/4 cup oatmeal
  • 2 tbsp dark cocoa
  • 1 tbsp baking powder
  • 2 packets stevia
  • 2 eggs
  • 2 tablespoons honey
  • 1 bar dark chocolate, melted
  • 1/4 cup almonds
  • 1/3 cup chocolate chips


  1. Preheat oven to 350°F.
  2. Mix oatmeal, cocoa, baking powder, and stevia.
  3. Separately, mix eggs, honey, and melted chocolate.
  4. Combine both mixtures in a blender.
  5. Add almonds and chocolate chips.
  6. Grease and flour a muffin mold, pour in the batter, and bake for 30 minutes.
  7. Let cool for 5 to 10 minutes before removing from molds.
  8. Enjoy!

Rosanna Queirolo is an entrepreneur, author, Integrative Nutrition Health Coach, and founder and creative director of Blash. After becoming a Health Coach and gaining an understanding of the roles primary food and bio-individuality have in our health, Rosanna founded SANNA. SANNA is a company that offers healthy and delicious food alternatives as well as a health and fitness magazine. She also published her first book, That Healthy! That Simple!, where she shares her formula for living a fulfilling healthy life. Find more on her website and Instagram.


Are you an IIN grad with recipes worth sharing? Submit them to us here!
Interested in becoming an Integrative Nutrition Health Coach? Click here to learn more!

Loving these wholesome muffins? Be sure to check out these Pumpkin Gingerbread Muffins from IIN grad Jessica Shepard for another on-the-go breakfast!


Leave a Reply