Description
These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a delicious and hearty way to start your morning. Packed with wholesome oats and sweet chocolate chips, they strike the perfect balance between healthy and indulgent. Ideal for breakfast on-the-go or a quick snack, these muffins are easy to make and store well for up to three days.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 large egg
- 1 cup milk
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth and incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins tender, some lumps are okay.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to ensure they are evenly distributed without breaking them.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set properly.
Notes
- Use rolled oats for the best texture; instant oats will make the muffins too dense.
- If you prefer, substitute the vegetable oil with melted butter for a richer flavor.
- To make these muffins dairy-free, use a plant-based milk alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Do not overmix the batter; overmixing can make the muffins tough.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: oatmeal muffins, chocolate chip muffins, breakfast muffins, easy muffin recipe, quick breakfast, homemade muffins
