Chocolate Chip Muffins with Oats
Moist Chocolate Chip Muffins are easy and fast to make. The addition of quick oats makes them moist and more filling. Can be made regular or gluten-free.
Servings 18 muffins
Calories 235kcal
Ingredients
- 2 ½ cups all-purpose flour (regular or gluten-free measure-for-measure GF blend
- ½ cup quick cook oats (regular or gluten-free)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Line a muffin pan(s) with liners or spray with nonstick cooking spray.
- In a medium mixing bowl, whisk together flour, oats, baking powder, and salt until combined. Set aside.
- In a separate bowl, whisk together the milk, vegetable oil, brown sugar, eggs, and vanilla.
- Slowly add the dry ingredients to the wet ingredients one cup at a time, stirring between each addition.
- Fold in the chocolate chips.
- Spoon the batter into the muffin pan, filling each cup 2/3 of the way full.
- Bake in the preheated oven for 22 to 25 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then remove to a wire cooling rack to cool completely.
Video
Notes
Muffin Tin Liner Trick: Double line each muffin cavity to keep the outer liner clean and unsoiled from baking.
Mini Muffins: use a mini muffin tin. Bake for 10-12 minutes. Should yield aproximately 36 mini muffins. NOTE: I recommend using mini chocolate chips if making mini muffins.
Ingredients:
- Use Quick Oats (regular or gluten-free) NOT rolled or old fashioned oats.
- Regular or gluten-free measure-for-measure flour may be used.
Nutrition
Calories: 235kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 51mg | Potassium: 167mg | Fiber: 1g | Sugar: 13g | Vitamin A: 61IU | Calcium: 56mg | Iron: 2mg