Go Back
–+ servings
Oatmeal Chocolate Chip Muffins

Guilt-Free Oatmeal Chocolate Chip Muffins for Happy Mornings

Enjoy these guilt-free Oatmeal Chocolate Chip Muffins filled with wholesome oats and rich chocolate, perfect for a nutritious breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Rolled Oats Use quick oats if preferred, adjusting baking time
  • 1 cup Whole Wheat Flour Substitute with gluten-free flour if needed
  • 1/2 cup Brown Sugar Coconut sugar can be used for lower glycemic
  • 1/2 cup Unsweetened Applesauce Mashed banana can be a tasty substitute
  • 1 cup Almond Milk Any milk alternative works
  • 1/4 cup Honey or Maple Syrup Adjusted to taste
  • 1 cup Dark Chocolate Chips Substitutable with nuts or dried fruits
  • 1 tbsp Baking Powder Ensure it's fresh for best results
  • 1 tsp Baking Soda Enhances rise of muffins
  • 1/2 tsp Salt Balances sweetness
  • 1 tsp Vanilla Extract Can be omitted if desired
Add-Ons or Variations
  • 1/2 cup Peanut Butter Chips Optional for extra flavor
  • 1/2 cup Dried Cranberries Another flavorful addition

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Spoon or scoop

Method
 

Step-by-Step Instructions for Healthy Oatmeal Chocolate Chip Muffins
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the applesauce, almond milk, honey or maple syrup, and vanilla extract.
  4. Pour the wet ingredients into the dry mixture, stirring gently until just combined.
  5. Fold in the dark chocolate chips evenly without overmixing.
  6. Divide the batter among muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 130mgFiber: 2gSugar: 6gCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!