Description
Indulge in these oatmeal chocolate chip muffins, a perfect blend of wholesome rolled oats and rich chocolate, ideal for breakfast or a snack.
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).
- Line a muffin tin with paper liners or grease well.
- Combine the dry ingredients in a large bowl: flour, rolled oats, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients in another bowl: egg, milk, oil (or butter), and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the chocolate chips, ensuring even distribution.
- Fill each muffin cup about ⅔ full with batter.
- Bake for 18-22 minutes or until a skewer comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container for up to three days or frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg