Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
Delicious and versatile breakfast muffins made with oats and chocolate chips, perfect for a quick grab-and-go option.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well.
- Whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt in a large bowl until well combined.
- In a medium bowl, whisk together the egg, milk, and vegetable oil (or melted butter) along with the vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients, and stir gently until just combined. It’s perfectly okay if there are a few lumps!
- Fold in the chocolate chips, allowing their gooey goodness to be sprinkled throughout the batter.
- Divide the batter evenly into the muffin cups.
- Bake for 18-22 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months. Try substituting with whole wheat flour or using plant-based milk for dietary considerations.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg