Oatmeal Chocolate Chip Muffins
Made with whole grains and naturally sweetened, these oatmeal chocolate chip muffins are light, tender, and studded with chocolate chips.
Servings: 12 muffins
Equipment
Ingredients
- 1 cup rolled oats plus 1-2 teaspoons for topping if desired
- ⅔ cup milk non-dairy or regular milk
- 1 cup whole white wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon table salt
- ½ teaspoon ground cinnamon
- 1 cup chocolate chips plus more for topping if desired
- 1 cup unsweetened applesauce
- 1 large egg
- ⅓ cup maple syrup or honey
- ⅓ cup canola oil or melted and cooled coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ (175℃). Line a 12-cup muffin tin with muffin liners or grease well.
- In a small bowl, combine 1 cup rolled oats with ⅔ cup milk and let sit while you prepare the remaining ingredients.
- In a large mixing bowl, combine the 1 cup whole white wheat flour, 1 teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon table salt, and ½ teaspoon ground cinnamon until well combined and no lumps remain. Stir in 1 cup chocolate chips to evenly coat with the flour.
- In a separate medium bowl, whisk together 1 cup unsweetened applesauce, 1 large egg, ⅓ cup maple syrup, ⅓ cup canola oil, and 1 teaspoon vanilla extract until well combined.
- Add the soaked oats and applesauce mixture to the flour mixture and fold the batter together until the flour is fully moistened. Be careful to not overmix to keep your muffins light and fluffy.
- Fill each muffin cup ⅔ of the way full with the muffin batter. Sprinkle with additional oats and chocolate chips if desired.
- Bake for 23-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the muffin tin on a cooling rack for 5 minutes, then remove them from the muffin tin to cool fully.
Notes
Dairy-Free Modification: Use dairy-free chocolate chips and non-dairy milk.
Egg-Free: In place of the egg, mix together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let the mixture sit for 5-10 minutes before adding it to the batter. (You can even add it right to the oat/milk mixture.)
Gluten-Free: Be sure your oats are certified gluten-free and use a 1:1 all-purpose gluten-free flour blend.
Chocolate Chips: Use mini or regular semi-sweet, milk, or dark chocolate chips.
Storage: Store the muffins for up to 1 week in an airtight container in the refrigerator or frozen in a freezer-safe container for up to 3 months.
Nutrition
Calories: 194kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 219mg | Potassium: 145mg | Fiber: 2g | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
