Print

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe
Print Recipe

★★★★★

4.7 from 15 reviews

These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a perfect blend of wholesome oats, sweet chocolate chips, and a tender crumb, making them an ideal grab-and-go breakfast or snack. They bake up moist and flavorful with a familiar comforting taste and can easily be enjoyed fresh or stored 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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth and well blended.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix—some lumps are perfectly fine to maintain muffin tenderness.
  5. Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, distributing them evenly without overworking the mix.
  6. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full for optimal rise.
  7. 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.
  8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain texture and prevents sogginess.

Notes

  • You can use either vegetable oil or melted butter; melted butter will provide a richer flavor.
  • For a dairy-free alternative, substitute milk with almond, oat, or soy milk.
  • Do not overmix the batter to keep the muffins light and tender.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • To reduce sugar content, consider using a sugar substitute or reducing sugar by 1/4 cup.

Nutrition

Keywords: oatmeal muffins, chocolate chip muffins, breakfast muffins, easy muffin recipe, homemade muffins

Find it online: https://platedandproud.com/fearless-3-day-oatmeal-chocolate-chip-breakfast-muffins-recipe/