Whole wheat oatmeal muffins loaded with chocolate chips make a fun breakfast treat or easy afternoon snack!
We love, love, love these muffins! I’ve probably made 50 batches of these in the last few years. Maybe more.
These muffins are on my list of foods to take to new moms because they are great for breakfast, snack, dessert and in the middle of the night when you’re feeding a newborn. Plus they freeze great so you can stash some away.
It’s always nice to have chocolate on hand, right?
I take these muffins to the teacher breakfasts at my kids’ preschool because they’re healthy but indulgent. I make double batches and I’m sure it would be appreciated if I made a triple batch. Maybe next time around…
I make these chocolate chip muffins for my family on a regular basis, and my husband is always asking if we have any extra hiding somewhere in the freezer. They don’t last long around here. Maybe I should make double batches for us, too. 🙂
These whip up so quickly and come out perfect and delicious every time. I can’t resist them. And knowing they are 100% whole grain, with just a small amount of butter and brown sugar, well, I’m completely happy not to resist. Just to give in.
Soft, fluffy and big chocolate flavor in every bite.
Make your first batch of these chocolate chip muffins today. You’ll be coming back for more soon.
Healthy chocolate chip muffins
Super tasty oatmeal chocolate chip muffins are good any time of day!
- 1 cup oats (I use old-fashioned oats)
- 1 cup milk (skim, soy, whatever you have)
- 1 cup whole wheat flour (I use white whole wheat flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar
- 1 egg
- 1/4 cup butter, softened (or sub 1/4 cup oil or 1/4 cup applesauce)
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray.
- Combine oats and milk and let those soak while you prepare the rest of the recipe, to soften the oats.
- In a large bowl, whisk together the egg and brown sugar until smooth and caramel colored.
- Add vanilla and butter and whisk to combine. You may have small pieces of butter in the mixture, which is totally fine. (See notes.)
- Add flour, oat-milk mixture, baking soda, salt and cinnamon. Stir until well combined but don’t over mix.
- Fold in the chocolate chips.
- Distribute the batter between the muffin tins - they will be about 2/3rds full.
- Bake for 15-18 minutes, until a toothpick comes out clean.
I'm lazy and usually melt my butter in the microwave. Who has time to let it soften? Just don't add it to the egg while it's super hot or you'll scramble the egg.
These freeze great! I wrap individual muffins in aluminum foil and then pop them in a freezer-safe Ziploc bag. Remove one at a time - or more - and microwave until warm, about 30 seconds.
|Amount Per Serving||As Served|
|Calories 223kcal Calories from fat 93|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 6g||30%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Adapted slightly from How Sweet Eats.