Oatmeal Chocolate Chip Muffins
These Oatmeal Chocolate Chip Muffins are a delicious, on-the-go way to start the day! Filling oats in muffin form, plus pops of chocolate!
Why these are the BEST Muffins
In my opinion, muffins are one of the absolute BEST grab and go snacks or breakfast of all time! They are super easy to make, DELICIOUS, and can keep you full until your next meal! If you are a fan of gluten free pumpkin oatmeal muffins or healthy chocolate chip banana muffins, then you are most definitely going to be ON BOARD for today’s recipe! These oatmeal and chocolate chip muffins are made with simple ingredients you might already have, are impossibly easy to whip up, AND taste so delicious. They can also be easily made dairy or gluten free, if needed! Bake up a batch and you will be glad you did!
A good recipe is made EVEN BETTER when it’s also made with good-for-you ingredients. Here are a few swaps I made to these healthy oatmeal chocolate chip muffins:
- Flour: You can use white whole wheat flour or whole wheat flour to make these muffins a little bit healthier, or use your favorite gluten free 1:1 blend if you want them to be gluten free!
- Milk: I used unsweetened almond milk for this recipe, but feel free to use any other type of milk that you want.
- Oil: I used avocado oil for this recipe instead of butter, making these low fat oatmeal chocolate chip muffins. Avocado oil is perfect for muffins because of its mild flavor- any other mildly flavored oil will also work in this recipe.
- Sugar: If you want, you can swap out white sugar for coconut sugar in this recipe.
This is one of those recipes that is a real score because you might check the pantry and fridge and realize you already have the ingredients you will need to make it happen! Here is everything you’ll need to round up to make these oatmeal chocolate chip muffins:
- All Purpose, white or whole wheat flour
- Old Fashioned Rolled Oats
- Baking Soda
- Milk of choice
- Avocado Oil
- White Sugar
- Brown Sugar
- Semi-sweet Chocolate Chips
How to make Oatmeal Chocolate Chip Muffins
Turn on the oven and let it preheat, then spray a muffin tin with oil and set it aside.
In a bowl, add the flour, oats, soda and salt and stir to combine. In a separate bowl, add the remaining ingredients besides the chocolate chips and whisk to thoroughly combine. Add the dry ingredients to the wet and carefully whisk them until JUST mixed.
Spoon the muffin batter into the prepared pan and bake until a toothpick comes out clean.
Let the muffins cool in the pan, then DEVOUR.
The great thing about a recipe like this one is that you can get creative and mix things up! If you want these muffins to be gluten free, use your preferred 1:1 gluten free flour blend. If you want a bit more texture, add some chopped nuts to the batter. If you want some tangy goodness, throw in a handful of cranberries!
I recommend storing these in an airtight container or freezer safe ziploc bag. Simply label the muffins and they will last in the fridge for up to a week and in the freezer for up to 3 months.
more delicious muffin recipes:
- blackberry muffins
- healthy oat bran muffins
- almond flour paleo banana nut muffins with chocolate chips
Oatmeal Chocolate Chip Muffins
- 1 Cup All purpose, white whole wheat or GF 1:1 flour (150g)*
- 1 Cup Old fashioned rolled oats (GF if needed)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 Cup Milk, of choice (I used almond milk)
- 1/3 Cup Avocado oil (or any neutral flavored cooking oil)
- 1/4 Cup White sugar
- 1/4 Cup Brown sugar, packed
- 1 Large egg
- 1 Tbsp Vanilla
- 2/3 Cup Semi-sweet chocolate chips
Pre heat your oven to 350 degrees F and spray a muffin pan with cooking spray.
In a medium bowl, whisk the flour, oats, baking soda and salt.
In a separate bowl, whisk all remaining ingredients except the chocolate chips.
Whisk the dry ingredients into the wet ingredients until just mixed. Do not overmix.
Fold in the chocolate chips.
Fill your muffin cavities 2/3 of the way full (don’t overfill!) and bake for 15-20 minutes, or until a toothpick inserted in the pan comes out clean.
Let cool in the pan completely.
For This Recipe, I recommend:
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