Oatmeal Chocolate Chip Muffins
These oatmeal chocolate chip muffins are fluffy, moist, made with pantry staples, and are ready in less than 20 minutes!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups quick-cooking oats
- 1 cup almond milk
- ⅓ cup butter
- 3/4 cup light brown sugar packed
- 2 large eggs lightly beaten
- ½ cup chocolate chips
Instructions
- Preheat the oven to 425F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, stir together the oats and almond milk. Let stand for 10 minutes.
- Add the brown sugar, butter, and eggs. Stir to combine. Add the flour mixture and stir together just until combined. Divide the batter among the paper liners. Fold in ½ cup chocolate chips and sprinkle with additional chocolate chips on top as desired.
- Bake for 7 minutes. Reduce the oven temperature to 350F and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown. Let the muffins cool in the pan for a few minutes. Transfer to a wire rack and let cool completely or serve warm.
Notes
- 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.
- You can substitute as well white chocolate chips.
- If gluten free, use 1:1 gluten free all purpose baking flour and certified gluten free oats
Nutrition
Serving: 1MuffinCalories: 220kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgSodium: 250mgPotassium: 89mgFiber: 1gSugar: 18gVitamin A: 158IUVitamin C: 0.01mgCalcium: 71mgIron: 1mg
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