Chocolate Chip Baked Oatmeal Muffins
Are you ready for a cozy treat that combines the comfort of baked oatmeal with the indulgence of chocolate chips? These Chocolate Chip Baked Oatmeal Muffins are not only delicious but also packed with wholesome ingredients. Perfect for breakfast or a snack, they will have you reaching for seconds (or thirds!) in no time. Let’s dive into this delightful recipe that’s sure to become a staple in your kitchen.
What You’ll Love About This Recipe
- Nutritious and filling—perfect for breakfast on the go.
- Sweetened naturally with ripe bananas and brown sugar.
- Customizable with your favorite mix-ins and toppings.
- Easy to make and perfect for meal prep.
- Family-friendly and kid-approved!
What Goes In
- 2 large eggs – These give structure to your muffins.
- 1 cup mashed banana (about 1 medium) – Adds natural sweetness and moisture.
- 1 cup (67g) brown sugar – For that deep, caramel-like sweetness.
- 1 tablespoon vanilla extract – Enhances the flavor profile.
- 2 teaspoons cinnamon – Adds a warm, fragrant spice.
- 1 teaspoon salt – Balances the sweetness.
- 2 teaspoons baking powder – Helps the muffins rise.
- 3 cups old fashioned oats – The star ingredient, full of fiber!
- 1 cup Almond Breeze Almondmilk Unsweetened Vanilla or Original – A creamy base, can substitute with any non-dairy or regular milk.
- 1 cup mini chocolate chips – Because who can resist chocolate?
Before You Start: Equipment
- Mixing bowls – For combining your wet and dry ingredients.
- Whisk – To blend ingredients smoothly.
- Muffin tin – Essential for baking your muffins.
- Parchment paper liners – To make cleanup easy and muffins easy to remove.
- Measuring cups and spoons – For accuracy in your recipe.
Chocolate Chip Baked Oatmeal Muffins Made Stepwise
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly.
Step 2: Prepare the Muffin Tin
Line a muffin tin with parchment paper liners or lightly grease it with oil to prevent sticking.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the 2 large eggs, 1 cup of mashed banana, 1 cup of brown sugar, 1 tablespoon of vanilla extract, and 1 cup of Almond Breeze Almondmilk. Mix until well combined.
Step 4: Combine the Dry Ingredients
In another bowl, combine 3 cups of old-fashioned oats, 2 teaspoons of cinnamon, 1 teaspoon of salt, and 2 teaspoons of baking powder. Stir until evenly mixed.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Fold in the Chocolate Chips
Gently fold in the 1 cup of mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 8: Bake
Bake in the preheated oven for 20-25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 9: Cool and Enjoy
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Holiday-Friendly Variations
- Pumpkin Spice: Substitute 1 cup of mashed banana with 1 cup of pure pumpkin puree and add 1/2 teaspoon of nutmeg.
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for an extra crunch.
- Fruit Medley: Mix in 1/2 cup of dried cranberries or raisins for a chewy texture.
- Peanut Butter Chocolate: Swirl in 1/4 cup of creamy peanut butter before baking for a nutty flavor.
Behind the Recipe
These Chocolate Chip Baked Oatmeal Muffins are inspired by the classic baked oatmeal dish, which is a beloved breakfast option. By transforming it into muffin form, we get a portable and convenient snack that’s perfect for busy mornings or a sweet treat any time of day. The addition of banana not only sweetens the muffins naturally but also adds moisture, making them tender and delightful. Plus, who doesn’t love chocolate? It’s a match made in heaven!
Save It for Later
These muffins are perfect for meal prep! You can make a batch on the weekend and store them in an airtight container in the fridge for up to one week. They also freeze beautifully. Just place them in a freezer-safe bag and they’ll last for up to three months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator and warm them up in the microwave for a quick and satisfying snack.
Ask & Learn
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but the texture of the muffins may be slightly different. Old-fashioned oats give a heartier texture.
How can I make these muffins gluten-free?
To make these muffins gluten-free, simply use certified gluten-free oats and ensure that all other ingredients are gluten-free as well.
Can I substitute the eggs with a vegan alternative?
Yes, for a vegan option, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) or unsweetened applesauce.
What’s the best way to store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them and reheat as needed.
Explore More
- Sally’s Baking Addiction – Discover more sweet treats and baking tips.
- Pinch of Yum – Explore wholesome meals and recipes.
- Minimalist Baker – Find simple, delicious recipes for everyday cooking.
- Cookie and Kate – Enjoy seasonal vegetarian recipes that celebrate fresh ingredients.
Let’s Eat
These Chocolate Chip Baked Oatmeal Muffins are sure to become a favorite in your home. With their deliciously soft texture and the sweet, melty chocolate chips, they are the perfect combination of healthy and indulgent. Whether you enjoy them as a breakfast on-the-go or a midday snack, you won’t be disappointed. So, grab your ingredients, preheat that oven, and let’s bake some muffins that will bring joy to your taste buds!
Chocolate Chip Baked Oatmeal Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly.
- Line a muffin tin with parchment paper liners or lightly grease it with oil to prevent sticking.
- In a large mixing bowl, whisk together the eggs, mashed banana, brown sugar, vanilla extract, and Almond Breeze Almondmilk until well combined.
- In another bowl, combine the old-fashioned oats, cinnamon, salt, and baking powder. Stir until evenly mixed.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay!
- Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- These muffins are great for meal prep; store in an airtight container for up to a week.
- You can freeze them for up to three months; thaw in the fridge overnight.
- For a vegan option, substitute eggs with flax eggs or applesauce.
