Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
These delightful breakfast muffins are packed with wholesome oats and chocolate chips, making them a quick and tasty boost for busy mornings.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
Wet Ingredients
- 1 large egg
- 1 cup milk
- 0.25 cups vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-ins
- 0.75 cups chocolate chips
Instructions
Preparation
- 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.
Baking
- 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
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze them in a zip-top bag. Reheat before serving.