Chocolate Chip Oat Muffins
Deliciously chewy and soft Chocolate Chip Oat Muffins made with wholesome ingredients that strike the perfect balance between healthy and indulgent.
Ingredients
Dry Ingredients
- 5 cups old-fashioned rolled oats Look for gluten-free if needed.
- 1 tsp baking powder
- 1 tsp cinnamon Freshly ground gives the best flavor.
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
Wet Ingredients
- 4 large eggs Room temperature for better mixing.
- 2 cups milk Dairy or your favorite non-dairy alternative work well.
- 1 cup applesauce Unsweetened helps control the sweetness.
- 1/4 cup honey or maple syrup Or a mix of both!
- 2 tsp vanilla extract For the best flavor, opt for high-quality vanilla extract.
Mix-ins
- 1 cup chocolate chips Semi-sweet or dark chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and spray a muffin pan with non-stick cooking spray or line with paper cupcake liners.
- In a large mixing bowl, combine old-fashioned rolled oats, baking powder, cinnamon, nutmeg, and sea salt. Mix thoroughly.
- In a medium bowl, beat the eggs, then stir in milk, applesauce, honey (or maple syrup), and vanilla extract.
- Pour the wet mixture into the bowl of oats and stir until well combined. Let it sit for 20 minutes.
- Fold in the chocolate chips.
Baking
- Fill each muffin cup with the oat mixture, pressing it down gently.
- Bake in the preheated oven for 22-25 minutes, or until golden brown.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container for up to 3 days at room temperature. For longer storage, freeze up to 3 months. Reheat in the microwave for a warm snack.