These Oatmeal-Chocolate Chip Muffins are a delicious way to start the day!
When it comes to baking, I’m always on the lookout for recipes that are tasty and healthy. Now, since I have three kids, I’ve become aware of what I’m feeding these little minions. I’m not anti-junk food or anything. There is a time and place to splurge on Cheez-Its, Oreos, and Little Debbie cupcakes. But most of the time, the fam and I are content with wholesome goodies, like oatmeal-chocolate chip muffins.
Don’t worry—these muffins don’t taste healthy. If they did, my kids would avoid them like the plague. They’re sort of a cross between an oatmeal cookie and your typical breakfast muffin. In fact, we’ve enjoyed these muffins on busy school mornings when there’s no time to scramble eggs. And if you use white whole-wheat flour, they’re quite filling. The rolled oats also add a hearty texture, giving the muffins more substance and flavor.
One thing I really love about these oatmeal-chocolate chip muffins is that they’re so moist. Between the avocado oil, milk, and egg, you’d have to try really hard to end up with dry muffins. Also, they’re not sickly sweet like those muffins I used to buy on Kwik Trip runs back in college. Make no mistake—there’s plenty of sugar in this recipe, but not as much as there could be. Besides, the chocolate chips more than satisfy my sweet tooth.
Are Oatmeal-Chocolate Chip Muffins healthy?
Compared to the muffins at the gas station or coffee shops, I’d say so! These muffins pack a good balance of fiber and fats to stay full longer. Plus, oats are a great source of vitamins and minerals, while avocado oil adds heart-healthy monounsaturated fats. A gluten-free 1:1 flour should work for this recipe if you’re gluten-free. And to make the muffins dairy-free, just stick to plant-based milk like almond or oat.
Brown Sugar in Baking: Why It Matters
I consider myself a competent cook, though I’ve only recently started baking. I’m nowhere near Great-British-Baking-Show territory, but I’ve learned a few things. For example, when it comes to baking muffins, I didn’t realize that brown sugar is more than just a sweetener. It’s actually quite crucial to creating that soft, tender crumb we all love.
Unlike white sugar, brown sugar contains molasses, adding flavor depth and retaining moisture in baked goods. That’s one of the reasons why these oatmeal chocolate chip muffins come out moist and slightly chewy, rather than dry or crumbly. It’s all about the texture, my fellow newbies!
How to Make Ahead and store
Once cooled, store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Store in your freezer in a freezer-safe bag for up to 3 months.
Serving Suggestions
These muffins are quite filling on their own and make an excellent breakfast or midday snack with a hot cup of tea or coffee. I’ll sometimes enjoy a hard-boiled egg or some Chia Seeds In Yogurt with my muffin for some extra protein. But if you ask my kids? Well, they’d enjoy these muffins with a tall glass of milk or a cup of hot chocolate, if I’m feeling generous.
Ingredients
- 1 cup all-purpose, white whole-wheat or GF 1:1 flour (150g)
- 1 cup old-fashioned rolled oats (GF, if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk of choice (I used almond milk)
- 1/3 cup avocado oil (or any neutral-flavored cooking oil)
- 1/4 cup white sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1 tablespoon vanilla extract
- 2/3 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a muffin pan with cooking spray.
- In a medium bowl, whisk the flour, oats, baking soda, and salt.
- In a separate bowl, whisk all remaining ingredients except the chocolate chips.
- Whisk the dry ingredients into the wet ingredients until just mixed. Do not overmix.
- Fold in the chocolate chips.
- Fill your muffin cavities 2/3 of the way full (don't overfill!) and bake for 15-20 minutes, or until a toothpick inserted in the pan comes out clean.
- Let cool in the pan completely.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
DELICIOUS
Thank you! Glad you enjoyed this recipe.
Super easy and fun recipe! This is my kids favorite recipe to make. My 6 and 10 year old make this once a month at least. Not to complicated and we almost always have everything on hand. 🙂
So glad to hear your kids love this recipe! Thanks for reading.
This worked exactly as written, thanks!
You’re welcome. Thanks for the 5 stars!