Oatmeal Chocolate Chip Muffins
These Oatmeal muffins are on the healthier side, they only have 1/4 cup of sugar and the rest is filled with wholesome goodness, like milk and oats. You can easily replace the chocolate chips for nuts or leave them plain, but hey, a little dark chocolate isn’t so bad!
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 12 1x
- Category: Breakfast
- Cuisine: baking
Ingredients
Units
Scale
- 1 1/4 cup large flake rolled oats
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar (packed)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips (reserve a handful to sprinkle a few chipits on the tops of each muffin)
- 1 cup full milk
- 1/2 cup vegetable oil
- 1 egg
- 1/2 teaspoon pure vanilla extract
Instructions
- Line a muffin tin with liners. Set aside.
- Preheat your oven to 375ËšF.
- In a large bowl mix together oats, flours, sugar, baking powder, baking soda, salt and chocolate chips.
- In a separate bowl, whisk together milk, oil, egg, and vanilla. Add wet ingredients to dry ingredients and mix until incorporated.
- Fill each muffin cup with the batter. I use an ice-cream scoop to keep consistency and to keep things clean. Sprinkle remaining chocolate chips on the tops of each muffin.
- Bake in the centre of the oven for approx. 15-20 minutes.
- Let cool on a cooling rack for 5 minutes.
- Enjoy warm.
Notes
Replace chocolate chips with nuts or fruit.
Store in an airtight container for 3 days. Muffins also freeze well.
Nutrition
- Serving Size: 1
- Calories: 237g
- Sugar: 8.7g
- Sodium: 118mg
- Fat: 13.1g
- Saturated Fat: 4.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 26.2g
- Fiber: 1.3g
- Protein: 4.1g
- Cholesterol: 16mg
Find it online: https://bakingforfriends.com/oatmeal-chocolate-chip-muffins/