Oatmeal Chocolate Chip Muffins
Delicious breakfast muffins combining oats and chocolate chips for a comforting treat.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Sift to avoid lumps; can substitute whole wheat flour.
- 1 cup rolled oats Adds heartiness and texture.
- 0.5 cups granulated sugar Can substitute with brown sugar or maple syrup.
- 2 teaspoons baking powder Ensure freshness for proper rise.
- 0.5 teaspoons baking soda Combine with acidic ingredient for activation.
- 0.5 teaspoons salt Enhances flavor.
Wet Ingredients
- 1 large egg Provides moisture and binding.
- 1 cup milk Can substitute with almond or oat milk.
- 0.25 cups vegetable oil or melted butter Can substitute with coconut oil.
- 1 teaspoon vanilla extract Use pure extract for best flavor.
Mix-ins
- 0.75 cups chocolate chips Use semi-sweet or dark chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease.
Mixing
- In a large bowl, combine the dry ingredients: flour, oats, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the wet ingredients: egg, milk, vegetable oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the chocolate chips.
Baking
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 15-18 minutes or until a toothpick comes out clean.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Customize with nuts or fruits for variation.