Why Make This Recipe
These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are perfect for busy mornings or lazy weekends. They are easy to make, delicious, and can be stored for several days, making them a great grab-and-go breakfast option. With the goodness of oats and the indulgence of chocolate chips, these muffins are not only satisfying but also a healthier choice compared to many store-bought options.
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
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- 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
These muffins are best served warm, but they are still delicious at room temperature. You can enjoy them plain, spread some butter, or add a bit of your favorite jam. Pair them with a cup of coffee or a glass of milk for a complete breakfast.
How to Store Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
To store these muffins, place them in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate them for up to a week or freeze them for longer storage. If freezing, wrap each muffin in plastic wrap and place them in a freezer-safe bag.
Tips to Make Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
- Don’t overmix the batter. A few lumps are okay and will make the muffins light and fluffy.
- Use chocolate chips of your choice, such as dark chocolate, milk chocolate, or even white chocolate.
- For added flavor, consider mixing in some nuts or dried fruit.
Variation
You can easily make these muffins healthier by substituting half of the all-purpose flour with whole wheat flour. For a berry twist, you can replace some of the chocolate chips with fresh or frozen berries.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the muffins may be slightly different. Rolled oats provide a chewier texture.
Can I make these muffins vegan?
Yes, you can substitute the egg with 1/4 cup of unsweetened applesauce and use non-dairy milk and oil to make them vegan.
How long can I freeze these muffins?
These muffins can be frozen for up to three months. Just make sure to wrap them well to prevent freezer burn.
Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious oatmeal chocolate chip muffins perfect for busy mornings or lazy weekends. Easy to make and store for several days.
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
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days, refrigerated for a week, or frozen for three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: muffins, oatmeal, chocolate chip, breakfast, quick breakfast
