I have been looking for a heartier muffin recipe for the kids. My children just love muffins and I love making these fast little treats for snacks and the occasional breakfast. I have had this recipe in my to-be-tried pile for far too long so I decided to break it out this week.
These muffins are hearty, but the chocolate chips make them a little bit sweet too. I was surprised that they had so much oatmeal in them, but the soaking process made the chewiness of the oats disappear. The muffin was still light, although you could tell it was a little denser than the traditional muffin.
My kids absolutely loved these and I did too. I think I will be making these with some butterscotch chips or peanut butter chips next time, just to switch it up a bit!
Simple Oatmeal & Chocolate Chip Muffins
1 1/4 cups quick cooking oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped pecans
1 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Combine oats and milk (I used prepared powdered milk) and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin. Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes. Amy’s Notes: I added a 1/2 teaspoon of cinnamon and 1 teaspoon of vanilla to the muffins. I omitted the pecans and instead I topped the muffins with this crumb topping recipe.
Sound Off: Do you have any hearty or healthy muffin recipes that I could try? I am looking for some new ideas for breakfast and would love any suggestions you might have!
Amy, sorry – I have no good recipes to share for muffins! But, I’ll be using yours if that makes you feel any better
Oh, and your pizza crust recipe is now my very own!! Thanks for saving me some money and giving me a great recipe for crust!!! I’ve even put the ingredients in little bags like you’ve suggested so I’m ready when we have the urge or menu for pizza (or all the other things you’ve said I can make with it!). One more reason I love your site!!
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We just whipped up a batch of these muffins and they are delicous! I skipped the oil and subbed applesauce. I ended up with the 12 reg muffins and 12 mini muffins as well. I calculated the WW pts and came up with 3 pts per reg muffin or 3 pts per 6 mini muffins.
Next time I’m going to take the choco. chips out and make pina colada muffins.
My only “muffi” recipe is to take a can of pumpkin puree and add to a box of chocolate cake mix or spice cake mix and divide into muffins. They are great as well. You’ll never know you’re eating pumpkin.
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I found this on another website but I don’t know which one.
Hearty Oatmeal Applesauce Muffins
We love these muffins! They are especially filling, and are another wonderful way to use oatmeal!
1 1/2 cup oatmeal
1 1/4 cup flour
3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1 cup applesauce
1/2 cup milk
1/2 cup brown sugar (or use stevia and blackstrap molasses)
5 Tbsps oil
1 egg
Preheat the oven to 400 degrees and line muffin tin with paper cups. Combine the oatmeal, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, oil and egg. Mix until just moistened. Fill muffin tins 2/3 full and top with cinnamon sugar or brown sugar streudel topping. Bake for 20 minutes and cool on wire rack.
I like to add sauted tiny apple pieces and more cinnamon, use half whole wheat flour, and maybe add a bit more brown sugar.
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I made these this afternoon and they are really good. I left off the crumb topping, and they were great even without it.
I don’t have any good muffin recipes-I’ve been using all of yours!!
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Here are the muffins I made for a Mother’s Day brunch:
” REL=”nofollow”>Pumpkin Oat Streusel Muffins
But I used mostly whole wheat flour and wheat germ instead of the AP flour and threw in a handful of flax seeds. So tasty, even if it is weird to serve pumpkin muffins in the spring.
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This recipe is no good, it tastes like baking soda. I thought it odd to put 4tsp and I put the muffins in the oven as per recipe and they burnt. What a waste of time, energy, money and anticipation!!!
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Amy Reply:
July 2nd, 2010 at 7:44 pm
You don’t want to put in baking soda, Robyn, it is baking powder which is a different ingredient than that. They really are delicious and a family favorite of ours. Cooking time may need to be adjusted based on your oven too.
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These are amazing, I just finished making them. I left out the pecans, and I didn’t do the topping either and they still turned out great. Thank you for a wonderful muffin recipe.
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Amy Reply:
August 8th, 2010 at 7:56 pm
Mmmm…you are inspiring me to make these again! Thanks for the reminder and so glad you enjoyed the recipe!
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