Description
Start your day with these delightful Oatmeal Chocolate Chip Breakfast Muffins. They are hearty, satisfying, and packed with wholesome ingredients to give you the energy you need.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, salt, and cinnamon.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the dry ingredients.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300
- Sugar: Approx. 15-20g
- Sodium: Approx. 150-200mg
- Fat: Approx. 12-15g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 3-4g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 20-25mg