Why Make This Recipe
These 3-Day Oatmeal Chocolate Chip Breakfast Muffins are perfect for people on the go. They are tasty, filling, and easy to make ahead of time. Plus, they stay fresh for days! Whether you want a quick breakfast or a snack, these muffins hit the spot. They are loaded with chocolate chips and oats, making them a delightful treat any time of the day.
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 perfect served warm or at room temperature. You can enjoy them on their own or with a spread of butter. They also pair well with a cup of coffee or tea for a delightful breakfast or snack time treat.
How to Store Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
To keep these muffins fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for later. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to three months.
Tips to Make Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
- For extra flavor, add a pinch of cinnamon to the dry ingredients.
- Substitute half the chocolate chips with nuts for a crunchy texture.
- If you prefer a healthier version, you can use whole wheat flour instead of all-purpose flour.
Variation
You can easily make these muffins gluten-free by using a gluten-free flour blend. You can also change up the mix-ins with dried fruits, such as raisins or cranberries.
FAQs
Can I make these muffins ahead of time?
Yes! These muffins stay fresh for up to three days. You can also freeze them for later.
Can I use milk alternatives?
Yes! You can use almond milk, soy milk, or any other milk alternative you prefer.
What can I do if my muffins are dry?
Make sure not to overmix the batter and check your baking time. Also, consider adding a bit more moisture, such as an extra tablespoon of oil or a mashed banana.
3-Day Oatmeal Chocolate Chip Breakfast Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These muffins are tasty, filling, and perfect for on-the-go breakfasts or snacks. Loaded with chocolate chips and oats, they stay fresh for 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
For extra flavor, add a pinch of cinnamon to the dry ingredients. Substitute half the chocolate chips with nuts for a crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: muffins, breakfast, chocolate chip, oatmeal, easy recipe