These quick and easy oatmeal chocolate chip muffins will be your new go-to. A quick snack or breakfast for when you are on the go. Make them on the weekend and have them ready for your hustle all week long.
Making healthy oatmeal chocolate chip muffins is easier than you think. So easy to make! With a little guidance and me standing by, my 5 year old son made these all by him self.
What you will need to make, oatmeal chocolate chip muffins
- Rolled oat – You can use steel cut oats if your are looking a for a bit of a healthier version. Just be sure to allow the milk to soak a bit longer so that they will soften up a bit.
- Milk – I used 2% milk because that is what we have in our home for our family. If you have a dietary restriction or prefer to use a milk alternative that will work as well. The taste may change a bit depending on what you use. Adding an almond milk or oat milk may even improve the flavor in this recipe.
- Oil – in this recipe I used vegetable oil, but I have also used olive oil and coconut oil. Both alternatives have given me great results.
- Egg – I have not experimented with any egg alternatives. If you have I would love to hear how it worked out for you.
- Vanilla extract – almond and coconut extract would also be delicious in this recipe.
- Sugar – I used granulated sugar in this recipe. I would love feedback on the sugar alternatives you have used in your recipes.
- All-purpose flour – This is the flour that I have on hand for the majority of my recipes. I will be experimenting in the future to see what kind of flour alternatives can be used for different results.
- Baking powder – does most of the work in the rising of the muffins.
- Baking soda – baking soda is your rising agent that allows the muffins to get nice and fluffy
- Salt – added to bring out the flavor of the other ingredients. I use kosher salt in most of my recipes. You can also use table salt or sea salt if you prefer.
- Chocolate chips – added for the sweet chocolate flavor.
How to make Oatmeal Chocolate Chip Muffins
1. Pre- heat oven
pre heat oven to 350°f
2. line muffin tray
line a muffin tray with 12 muffin liners or spray generously with cooking spray. Then set aside while you prepare the batter.
3. Soak your oats
In a large mixing bowl add the rolled oats and milk. Give it a quick stir then allow the oats to absorb some of the milk for about 5 minutes.
4. add your wet ingredients
add oil, egg and vanilla then stir until everything is well combined. Stir with a whisk to make sure everything is mixed and well combined.
5. add your dry ingredients
Add flour, baking soda, baking powder and salt and fold the ingredients together. stir until everything is combined. Do not over-mix your batter! Once you have added the dry ingredients, you will end up with a tougher muffin.
6. add the chocolate
add chocolate chips and fold in to your mixture. This is the step where you can also get creative and add some nuts, and even dried fruits if you wanted to.
7. divide batter.
divide batter evenly into the prepared muffin tray. if using a mini muffin tray you would need to put about 1 tbsp size amount in each muffin which should yield a few more than 24 muffins. using a standard size muffin tray will take about 1/4 cup of batter each and large muffins with 6 in a tray will be about 1/2 a cup each.
8. Bake the oatmeal chocolate chip muffins
bake for 20 minutes or until muffins are fully cooked and bounce back when lightly pressed. using a toothpick method to test doneness in these muffins will not work since your chocolate chips will be melted and get all over the toothpick.
9. cool and store
allow cooling before storing in an air-tight container. if you find that your paper is not coming clean from the muffin it might be that you have baked the muffins too long. also allowing the muffin to cool completely will allow the paper to come off more freely.
Tips for making bakery style oatmeal chocolate chip muffins
- Never over-mix your batter. If you mix too fast or for too long you will end up with a dense muffin that has lost all its bounce. Instead, ensure that when you add your dry ingredients and toy add-ins (chocolate, nuts etc.), you gently fold until everything is combined.
- if you spill a drop of batter on your muffin pan make sure you wipe it off before baking. that small drop will burn in the time it takes to bake the rest of your oatmeal chocolate chip muffins and will fill your oven and muffins with a burnt smell and taste.
Oatmeal Chocolate Chip Muffins
Equipment
- 1 large mixing bowl
- 1 rubber spatula
- 1 muffin pan
- 12 Muffin liners
Ingredients
- 1 cup rolled oat
- 1 cup milk
- ⅓ cup oil
- 1 egg
- 1 tsp vanilla extract
- ½ cup sugar
- 1½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- pre heat oven to 350°f
- line a muffin tray with 12 muffin liners or spray generously with cooking spray then set aside
- in a large mixing bowl add the rolled oats and milk, give it a quick stirk then allow the oats to absorb some of the milk for about 5 minutes.
- add oil, egg and vanilla then stir until everything is well combined.
- add flour, baking soda, baking powder and salt and fold the ingredients together. stir until everything is combined but do not over-mix.
- add chocolate chips and fold in to your mixture.
- divide batter evenly into the prepared muffin tray
- bake for 20 minutes or until muffins are fully cooked and bounce back when lightly pressed.
- allow cooling before storing in an air-tight container.
Notes
- do not over-mix your muffin batter, I do not recommend using a stand mixer since you will have less control over how much your batter is mixed.
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