These muffins are hearty and filling. Not too sweet, but just the perfect blend of crunch and chocolate mixed together. They would pair well with a delicious pot of soup (like Hamburger Vegetable Soup) for a chilly December evening.
Oatmeal Chocolate Chip Muffins
- 1 1/2 cups oats (old fashioned or quick oats)
- 2 and 2/3 cups flour (white, whole-wheat, or a mixture of both
- 2/3 cup sugar or raw sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups milk
- 1/2 cup olive oil or butter
- 6 ounces chocolate chips (I used mini chocolate chips, but I think it might be even better with regular-sized chocolate chips.)
Combine the oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.
Stir the egg mixture into the flour mixture until moistened. Mix the chocolate chips in.
Fix greased or paper-lined muffin cups 2/3 full with the batter. Bake at 400 degrees for 16-18 minutes, or until tops are light golden.
Makes approximately 18 muffins.
Recipe adapted slightly from Frugal Homemaker.
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{ 19 comments... read them below or add one }
I made these after you put them on your menu last week (I think). I used raw sugar and butter. They were a huge hit with all my boys including my husband who is usually hard to please with my “healthy” snacks.
I made these this week too. Much more hearty than the traditional chocolate chip muffins I make. We will be making these again.
I’m so glad you enjoyed the recipe!
Can’t wait to try them! How long would you bake for mini-muffins?:)
Maybe 8-10 minutes? I don’t usually make mini muffins, so I’m not completely sure!
Just make these. I make 12 muffins and a small pan of bread. Incredible is an understatement.
Sounds like my baked chocolate chip oatmeal but in muffin form. In fact the recipe is almost identical. We love the oatmeal…going to have to try this or do my own recipe in muffin cups. Great idea!
I was wondering how hard it would be to make these gluten free. They sure make me want to try them. A while back you tried doing gluten free…..how did it go for you.?
I used to make all of my bread from scratch, but since I was diagnosed with a strong yeast intolerance, I find that making homemade bread bothers me. We have a lot of soup to eat up; I used overstock from our CSA to make soup freezer meals, and my family misses having bread as a side.
I made a batch of these but replaced raisins for the chocolate chips. I hope that the family likes these so they can have them on the side with all the soup we are going to be eating!
Does anyone think a swap out for the oil or butter with applesauce would work? I know it does in brownies but didn’t know about these.
I think you could swap the oil for applesauce without too much difference. It might make the muffins a little heavier. I have another recipe that calls for just applesauce and no oil, and my husband really likes that one too.
http://content2be.blogspot.com/2011/01/berry-oat-wheat-applesauce-muffins-whew.html
These would be great for giving away. I saw a card once to go with muffins that said “you’re getting muff’n for Christmas”
Too cute, Tasanee! I’ve been trying to think of a gift to give to my father in law. He loves to bake and I think the muff’n joke will be right up his alley too.
Crystal,
Thought you might like this recipe – it looks good but I haven’t tried it.
http://www.bakedperfection.com/2009/08/homemade-milanos.html
They taste good but I think adding vanilla extract would give them more flavor.
These sound great! I know what I will be making for breakfast in the morning!
My kids love these!
Thank you for the recipe! I just made these and was hoping for the wonderful color yours had. The bottoms on mine burned at 14-15 minutes and the rest of the muffin never browned but was done. I used muffin liners… any tips for me?
I had the same thing happen to mine this afternoon. I used muffin liners as well. Maybe they turn out better without the liners?