Here ya go!

Chocolate Oat Bran Muffins

Ingredients

6 tablespoons of oat bran
3 tablespoons of cocoa powder (make sure it has no sugar in)
2 eggs
6 tablespoons of Greek yogurt
Splenda to taste (I use 1tbsp)

Method

* Mix all the dry ingredients in a bowl.
* Add the yogurt and eggs and whisk until smooth.
* Add sweetener to taste.
* Divide the mixture equally between 6 paper muffin cases in a muffin tray (or I use a silicone muffin tray, sprayed with oil)
* Bake in a preheated oven at 180 degrees C (fan oven) for 10 to 15 minutes (depending whether you want them squidgy like brownies or more cake-like)

Afterwards keep them in the fridge - they keep for several days and are fab for a quick breakfast or for on hikes... or just with a cup of tea!

*** Following a more Atkins approach, I don't worry about the yogurt being fat free and usually use 10% fat Greek yogurt. It's also worth experimenting with the cooking time. I usually test them from 10 minutes onwards as they are definitely better slighty squigy in the middle, like brownies. You can also try adding cinnamon, vanilla or substituting a spoon of whey protein for some of the oatbran. I've also had success adding in a spoon of coconut oil - keeps them really soft ***

Per Serving:
Calories: 76
Carbs: 7
Fat: 3
Protein: 5
Fibre: 3