Busy mornings can make it challenging to serve a wholesome breakfast. Fear not, dear moms; this delightful recipe for Oatmeal Chocolate Chip Breakfast Muffins will change your mornings for the better. These muffins are not just easy to make; they are also satisfying, delicious, and perfect for the whole family. Bake a batch, and enjoy the comforting taste of chocolate and oats for days!
Table of Contents
Why You Will Love This Recipe
These muffins stand out for many reasons. First, they are super easy to whip up, taking just a few minutes of your time. With straightforward ingredients and simple steps, even little hands can help.
They are also incredibly versatile! You can make them ahead of time and store them for busy mornings. Kids adore the chocolate chips, making them a favorite among even the pickiest eaters. Plus, they pack well for school lunches or snacks on the go. This recipe is a comforting and kid-friendly option you’ll be glad to have in your collection.
How to Make Oatmeal Chocolate Chip Breakfast Muffins
Ingredients
- 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
Directions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Oatmeal Chocolate Chip Breakfast Muffins
Delicious and easy-to-make muffins packed with chocolate chips and rolled oats, perfect for busy mornings.
- Total Time: 37 minutes
- Yield: 12 muffins 1x
Ingredients
- 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). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins store well in an airtight container for up to three days. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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: 5g
- Cholesterol: 25mg
How to Serve
These muffins are ready to be enjoyed straight from the oven or at room temperature. Serve them with a spread of butter or even a touch of honey for added sweetness. They pair beautifully with a glass of milk or a cup of coffee for the adults. You can also slice them in half and fill them with yogurt or fruit for a more substantial breakfast.
How to Store
Keep your muffins fresh by storing them in an airtight container at room temperature. They will stay delicious for up to three days. For longer storage, freeze them in a freezer-safe bag. Just pull one out the night before or warm it in the microwave for a quick breakfast treat.
Tips and Variations
Feel free to swap out the chocolate chips for other mix-ins. Nuts, dried fruits, or coconut can add a delightful twist! If you want extra flavor, consider adding a teaspoon of cinnamon or nutmeg. For a healthier option, use whole wheat flour instead of all-purpose flour.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture may change slightly. Rolled oats give a heartier texture.
Can I substitute the granulated sugar?
Absolutely! You can use brown sugar or even a natural sweetener like honey or maple syrup for a different flavor.
How can I make these muffins gluten-free?
Simply swap the all-purpose flour for a 1-to-1 gluten-free flour blend.
Conclusion
You deserve a breakfast that meets your family’s needs without the hassle. Try these Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins and enjoy their delightful taste and convenience. They make mornings easier and more enjoyable. Don’t forget to save this recipe for busy days ahead!
