Bake someone happy with these deliciously filling Chocolate Oat Breakfast Cakes. A little heartier than your average muffin, they’re packed with all kinds of whole grain goodness.
Preheat the oven to 375 °. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl, combine the butter and honey until well combined. Stir in the eggs, milk, and applesauce.
Add the flour, cereal mix or oats, coconut, baking powder, baking soda, salt, and cinnamon. Stir until combined.
Fold in the chopped chocolate.
Scoop the mixture into the prepared baking cups. Bake until a tester comes out with a few crumbs attached, about 20 to 25 minutes. Cool on a rack before servings.
Notes
Store at room temperature for 2-3 days or freeze for up to 2-3 months.