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Hearty Oatmeal Chocolate Chip Morning Muffins

A single, perfectly baked oatmeal chocolate chip morning muffin with a golden-brown, textured top, resting on a white plate.
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Make these simple, wholesome oatmeal chocolate chip muffins for a satisfying grab and go breakfast. This recipe uses basic ingredients for a dependable morning bake.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (any kind)
  • 1 ripe medium banana, mashed well
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Pour in the milk and the mashed banana. Mix until just combined. Do not overmix the wet ingredients.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until the flour streaks mostly disappear. A few lumps are fine.
  7. Gently fold in the chocolate chips.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a slightly healthier option, substitute half of the all-purpose flour with whole wheat flour.
  • If you do not have a ripe banana, you can substitute the mashed banana with 1/4 cup of unsweetened applesauce.
  • Store leftover muffins in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://cookingbycarla.com/oatmeal-chocolate-chip-morning-muffins-recipe/