Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

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Delicious oatmeal chocolate chip muffins perfect for breakfast or snack time
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why make this recipe

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are perfect for busy mornings. They are easy to make, filling, and delicious. You can bake a batch on the weekend and enjoy them throughout the week. These muffins have the goodness of oats and the sweetness of chocolate chips, making breakfast not only quick but also tasty.

how to make Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

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
  • 1 large egg
  • 1 cup milk
  • ¼ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips

Directions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

how to serve Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

Serve these muffins warm or at room temperature. They are great on their own, but you can also add some butter or spread if you like. Pair them with a cup of milk or coffee for a perfect start to your day.

how to store Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

Store the muffins in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months.

tips to make Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

  • Make sure not to overmix the batter to keep the muffins light and fluffy.
  • You can replace chocolate chips with nuts or dried fruits if you want a different flavor.
  • Using melted butter instead of vegetable oil can add a richer taste to your muffins.

variation

Feel free to add spices like cinnamon or nutmeg for a cozy flavor. You can also try using whole wheat flour for a healthier option or honey instead of granulated sugar for a natural sweetness.

FAQs

1. Can I make these muffins gluten-free?
Yes, you can use gluten-free all-purpose flour and ensure your oats are certified gluten-free.

2. Can I use milk alternatives?
Absolutely! You can use almond milk, soy milk, or any other milk alternative for a dairy-free version.

3. How can I make these muffins more nutritious?
You can add ground flaxseed, chia seeds, or even some mashed banana to increase the nutritional value while still keeping the muffins delicious.

Print
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Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

Print Recipe

Delicious and filling oatmeal chocolate chip breakfast muffins, perfect for busy mornings and easy meal prep.

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

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

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For added flavor, consider using melted butter instead of vegetable oil. You can also replace chocolate chips with nuts or dried fruits.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 200
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: muffins, breakfast, oatmeal, chocolate chips, meal prep

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