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Hearty Oatmeal Chocolate Chip Breakfast Muffins: 12-min recipe

Oatmeal Chocolate Chip Breakfast Muffins
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Start your day with these hearty Oatmeal Chocolate Chip Breakfast Muffins. They’re packed with wholesome oats and sweet chocolate chips, making them a satisfying and delicious breakfast option.

Ingredients

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  • 1 and 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, you can use butter instead of vegetable oil. Melted and slightly cooled butter will work best.
  • Feel free to add a pinch of cinnamon to the dry ingredients for an extra warm spice.
  • These muffins freeze well. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months.

Nutrition

Find it online: https://whiskdaily.com/oatmeal-chocolate-chip-breakfast-muffins/