Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
These versatile oatmeal chocolate chip breakfast muffins are easy to make and perfect for meal prepping, offering delightful texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until well mixed.
- Combine the egg, milk, and vegetable oil (or melted butter) with the vanilla extract in a separate medium bowl. Whisk until smooth.
- Pour the wet ingredients into the dry flour mix. Stir gently until just combined; the batter may be lumpy.
- Fold in the chocolate chips until evenly mixed throughout the batter.
- Distribute the batter evenly among the muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider adding a pinch of cinnamon or nutmeg to the dry mix. Store leftover muffins in an airtight container at room temperature for up to 3 days.