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Cocoa Nib Breakfast Muffins

Servings 12


  • 3/4 cups old-fashioned oats
  • 1/2 cup coconut flour
  • 1/4 cup coconut palm sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa nibs
  • 1 oz. chopped dark chocolate
  • sea salt


  1. In a large mixing bowl, whisk together the oats, coconut flour, sugar, baking soda, and salt. Then stir in the yogurt, eggs, and vanilla extract. Last, stir in the cocoa nibs.

  2. Spoon the mixture into a lined standard size muffin pan. Top each with chopped chocolate and a little sea salt.
  3. Bake at 350°F for 12-14 minutes, until a toothpick inserted in the center comes out clean.

Recipe Notes

If you want to make these dairy-free, you can swap the Greek yogurt for a dairy-free yogurt.