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Oatmeal Chocolate Chip Muffins

Wholesome Oatmeal Chocolate Chip Muffins for Guilt-Free Mornings

Delicious oatmeal chocolate chip muffins made with wholesome ingredients, perfect for a guilt-free breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Rolled Oats Feel free to experiment with quick oats for a faster option.
  • 1.5 cups Whole Wheat Flour Substitute with a gluten-free flour blend for a gluten-sensitive version.
  • 0.75 cups Brown Sugar Consider reducing the amount or swapping it with coconut sugar.
  • 1 cup Unsweetened Applesauce Can be exchanged for mashed bananas.
  • 1 cup Almond Milk You can use any preferred milk, dairy or non-dairy.
  • 0.5 cups Honey or Maple Syrup Agave syrup is a great vegan alternative.
  • 1 cup Dark Chocolate Chips Nuts or dried fruits can be substituted.
  • 1 tablespoon Baking Powder No substitutes needed.
  • 0.5 teaspoon Baking Soda Stick with the recipe as no substitutes are recommended.
  • 1 teaspoon Salt Use sea salt for an elegant touch.
  • 1 teaspoon Vanilla Extract Optional if you’re short on ingredients.

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, blend together unsweetened applesauce, almond milk, honey (or maple syrup), and vanilla extract until combined.
  4. Gently pour the wet ingredients into the dry mixture, stirring until just combined.
  5. Fold in the dark chocolate chips gently to distribute them evenly without breaking too much.
  6. Scoop the batter into the muffin tin, filling each cup about two-thirds full.
  7. Bake for 18-20 minutes, until muffins have risen nicely and a toothpick comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 7gCalcium: 5mgIron: 6mg

Notes

For gluten-sensitive enjoyers, use a branded gluten-free flour blend instead of whole wheat flour to make enjoyable oatmeal chocolate chip muffins.

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