Chocolate Coconut Blender Muffins + More Healthy Chocolate Recipes with 100 Calories or Less

Sep 9 2021

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⭑ a delicious way to boost your gut health
⭑ back-by-popular-demand energy balls
⭑ a miraculous food find that makes sour foods sweet
⭑ an air-fryer snack hack

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Making homemade baked goods isn't that hard… especially when you put your blender to use! These rich and chocolatey muffins are packed with nutritious & satisfying ingredients like whole-grain oats and Greek yogurt. Enjoy…

Hungry Girl's Healthy Chocolate Coconut Blender Muffins Recipe

Print Chocolate Coconut Blender Muffins Print

1/12th of recipe (1 muffin): 100 calories, 3.5g total fat (2g sat. fat), 219mg sodium, 24.5g carbs, 2.5g fiber, 4.5g sugars, 5g protein

Green Plan SmartPoints® value 4*
Blue Plan (Freestyle) SmartPoints® value 3*

Purple Plan SmartPoints® value 3*

Prep: 10 minutes
Cook: 20 minutes


1 1/2 cups old-fashioned oats

1 cup fat-free plain Greek yogurt

2/3 cup natural no-calorie sweetener that measures like sugar

1/2 cup unsweetened applesauce

1/2 cup unsweetened dark cocoa powder

1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute

1/4 cup unsweetened vanilla almond milk

1 1/2 tsp. baking powder

1 1/2 tsp. coconut extract

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup mini semisweet chocolate chips

1/4 cup unsweetened shredded coconut


Preheat oven to 400ºF. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

Pulse oats to the consistency of coarse flour in a blender. Add all remaining ingredients except chocolate chips and coconut. Blend at high speed until smooth and uniform, stopping and stirring if needed.

Fold in 2 tbsp. chocolate chips and 2 tbsp. shredded coconut. Add batter to the muffin pan, and smooth out the tops.

Top with remaining 2 tbsp. chocolate chips and 2 tbsp. shredded coconut, and lightly press to adhere.

Bake until a toothpick inserted into the center of a muffin comes out clean, 16–18 minutes.


To Freeze: Tightly wrap each cooled muffin in foil or plastic wrap. Place wrapped muffins in a sealable container or bag, seal, and store in the freezer.

To Thaw: Unwrap and place on a microwave-safe plate. Microwave at 50 percent power for 1 minute, or until it reaches your desired temperature. Or just refrigerate overnight.

Chew on this:

These muffins are a good way to recognize Better Breakfast Month (which is September). Want another great option? Make a batch of Roasted Veggie Egg Bakes!

Let your pals enjoy the muffin fun too — click "Send to a Friend" now.


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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)

*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.