These oatmeal chocolate chip muffins are fluffy, moist, made with pantry staples, and are ready in less than 20 minutes!

top view of a plate of oatmeal chocolate chip muffins still in the liners

You know my love for chocolate chips and muffins, so why not add some oatmeal in! Not only does it make them taste delicious, but adds fiber, and makes for a nice texture.

Oatmeal is also a staple ingredient in my chocolate peanut butter bars, flourless peanut butter chocolate chip cookies, and these no bake protein bars.

Difference in Oats

Quick oats

Also known as instant oats, are the most processed of the three varieties. They are steamed and toasted before ending up in the grocery stores, and are rolled thinner. These cook in just a few minutes, making them a convenient option for a quick breakfast. However, due to their processing, they have a softer texture and can sometimes have a slightly mushy consistency. Quick oats are also lower in fiber than steel cut or rolled oats.

Steel cut oats

These are made by chopping whole oat groats into small pieces with a steel blade. They have a chewy texture and nutty flavor, and take longer to cook than quick oats or rolled oats – usually around 20-30 minutes. Steel cut oats are the least processed of the three varieties, so they retain more of their nutrients, including protein, fiber, and minerals.

side view of oatmeal chocolate chip muffins on a white plate sitting on a dish towel

Rolled oats

Old-fashioned oats, rolled oats are made by steaming and flattening oat groats with large rollers. They have a flatter, more uniform shape than steel cut oats and a softer texture. Rolled oats cook faster than steel cut oats, usually in 5-10 minutes. They are also a good source of fiber and protein.

In terms of nutrition, all oats are a good source of complex carbohydrates, protein, and fiber. Steel cut oats are the most nutrient-dense, followed by rolled oats, and then quick oats. However, the difference in nutrient content is relatively small, and all three types of oats can be a healthy addition to a balanced diet.

7 oatmeal chocolate chip muffins on a white plate sitting on a white and gold dish towel

Ingredients

all-purpose flour
baking powder and baking soda – these are the leavening agents, so be sure they are not expired or else the muffins will not rise.
ground cinnamon
salt
Oats – for the best results, use the quick cooking oats
almond milk – any unsweetened milk varieties can be used
butter
light brown sugar – be sure to pack the sugar when measuring
eggs
chocolate chips – you can use regular or mini sized. Milk chocolate chips will be sweeter than semi-sweet or dark chocolate.

oatmeal chocolate chip muffin broken in half

How to Make Oatmeal Chocolate Chip Muffins

Line a muffin tin with liners and preheat the oven to 425 degrees.

Whisk together the flour, baking powder, cinnamon, baking soda, and salt in a large mixing bowl.

In a separate bowl, combine the oats and almond milk. Let it sit for 10 minutes.

To the oatmeal, stir in the sugar, eggs, and butter. Mix in the wet ingredients and stir just until combined.

Divide the batter into the muffin cups and sprinkle with chocolate chips.

Bake for 7 minutes, then reduce the oven temperature to 350 degrees. Bake for another 12-15 minutes.

Allow the muffins to cool in the pan, then transfer to a wire rack to finish cooling.

holding an oatmeal chocolate chip muffin with a bite taken out

Tips for Making

Do not overmix the batter, this will cause the muffins to be tough.
Allowing the oats to soak in milk makes the texture chewy and keeps them moist.
If desired you can fold in nuts, craisins, or raisins.
I can substitute as well white chocolate chips.

muffins on a plate with the top one having a bite out

How to Store

Once the chocolate chip oatmeal muffins have cooled completely, transfer them to a bag or airtight container and store for up to a week.

They can also be frozen for up to 2 months.

More Chocolate Chip Muffins Recipes