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To make oatmeal chocolate chip breakfast muffins, you will need a mix of healthy and tasty ingredients. Each one adds flavor and texture to these muffins. Here’s what you need: - Oats and Milk - 1 cup rolled oats - 1 cup almond milk (or your preferred milk) - Dry Ingredients - 1/2 cup whole wheat flour - 1/2 cup almond flour - 1/2 cup packed brown sugar - 2 teaspoons baking powder - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon (optional) - Wet Ingredients and Mix-ins - 1/4 cup melted coconut oil - 2 ripe bananas, mashed (about 1 cup) - 1/2 cup semi-sweet chocolate chips The oats and milk form a soft base for the muffins. The dry ingredients give structure and sweetness. The wet ingredients, along with the chocolate chips, bring joy to each bite. Each component works together for a delicious treat. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, prepare your muffin tin. You can line it with paper liners or lightly grease each cup with oil. This helps the muffins come out easily after baking. In a medium bowl, combine 1 cup of rolled oats with 1 cup of almond milk. Let this sit for about 10 minutes. This waiting time lets the oats soak up the milk. It makes them soft and helps with the texture of your muffins. While you wait, you can relax or clean up your space. In another bowl, whisk together the dry ingredients. Mix 1/2 cup of whole wheat flour, 1/2 cup of almond flour, 1/2 cup of brown sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon if you want. Make sure these ingredients are well combined. After that, pour the wet oat mixture into the dry mix. Stir until everything is just combined. Do not overmix! It's okay if there are some lumps. Now, fold in 1/2 cup of semi-sweet chocolate chips. This adds yummy flavor to your muffins. Use a spoon or an ice cream scoop to fill each muffin cup about two-thirds full. This gives them room to rise. Place the muffin tin in your preheated oven and bake for 18-20 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, your muffins are ready. Let them cool in the tin for about 5 minutes before moving them to a wire rack to cool completely. To keep your muffins light and fluffy, watch your mixing. After you combine wet and dry ingredients, mix just until you see no dry flour. Lumps are okay. Overmixing makes the muffins dense. Also, make sure your baking powder is fresh. Old baking powder can lead to flat muffins. Store leftover muffins in an airtight container. They stay fresh for about three days at room temperature. For longer storage, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. Thaw them overnight in the fridge or at room temperature for a quick snack. Serve your muffins warm for the best taste. You can add a drizzle of honey on top. A dollop of yogurt pairs well, too. For a fun look, sprinkle some extra chocolate chips on top before baking. This makes them even more tempting and pretty. Enjoy! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results. Experiment with Mix-Ins: Feel free to add nuts, dried fruits, or seeds to the batter for added texture and nutrition. Just keep the total mix-ins to around 1 cup. Check for Doneness: Every oven is different, so keep an eye on your muffins towards the end of the baking time. A toothpick should come out clean or with a few moist crumbs. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just thaw and enjoy when you're ready! {{image_4}} You can make these muffins gluten-free easily. Replace whole wheat flour with gluten-free flour. Use almond flour as it already is gluten-free. This swap keeps the muffins soft and tasty. Be sure to check your baking powder, as some brands add gluten. Mix-ins can enhance your muffins. Try adding 1/2 cup of chopped nuts, like walnuts or pecans. These add crunch and flavor. You can also add dried fruit, like raisins or cranberries. This adds natural sweetness and texture. Just remember to adjust sugar if you add sweet fruit. Change up the flavors with spices or extracts. For a warm touch, add 1/2 teaspoon of nutmeg or pumpkin spice. You can also switch vanilla extract with almond extract. This gives a new taste that pairs well with chocolate. Experiment to find your favorite combination. To keep your oatmeal chocolate chip muffins fresh, place them in an airtight container. If you stack them, add parchment paper between layers. This helps avoid sticking. Store them at room temperature for up to three days. You can also refrigerate them for a week, but this may change their texture. Freezing muffins is easy and a great way to enjoy them later. First, let the muffins cool completely. Wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you're ready to eat, just thaw them overnight in the fridge. Reheating muffins brings back their warm, fresh taste. You can use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place muffins on a baking sheet and heat for about 5-10 minutes. If you use a microwave, heat each muffin for about 15-20 seconds. Enjoy your muffins warm for the best flavor! Yes, you can use regular flour. Whole wheat flour adds fiber and nutrients. Regular flour gives a softer texture. If you switch, use the same amount. The muffins will still taste great. To ripen bananas fast, place them in a brown paper bag. This traps ethylene gas. You can also put them near other ripe fruits. If you're in a hurry, bake unripe bananas at 300°F for 15-20 minutes. This softens them for your muffins. Check your muffins using a toothpick. Insert it into the center of a muffin. If it comes out clean, they are done. The tops should be golden brown. They might spring back when touched lightly. If they sink, they need more time. Making muffins is easy and fun. We covered the main ingredients, from oats to mix-ins. You learned how to mix and bake for light, fluffy muffins. Helpful tips showed how to store and serve them well. We also explored gluten-free options and tasty flavor variations. Now you can enjoy fresh muffins anytime. Experiment with different ingredients and make them your own. Happy baking!

Oatmeal Chocolate Chip Breakfast Muffins

Delicious and healthy muffins made with oats, bananas, and chocolate chips, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup almond milk
  • 0.5 cup whole wheat flour
  • 0.5 cup almond flour
  • 0.5 cup packed brown sugar
  • 0.25 cup melted coconut oil
  • 2 pieces ripe bananas, mashed
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 teaspoon ground cinnamon (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
  • In a medium mixing bowl, combine the rolled oats and almond milk. Let the mixture rest for about 10 minutes.
  • In a separate bowl, whisk together the whole wheat flour, almond flour, brown sugar, baking powder, salt, and ground cinnamon (if using).
  • Incorporate the melted coconut oil, mashed bananas, and vanilla extract into the oat mixture, stirring until thoroughly combined.
  • Gently fold the dry ingredient mixture into the wet mixture using a spatula until just combined.
  • Carefully fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Using a spoon or ice cream scoop, fill each muffin cup with batter, filling them about two-thirds of the way full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, topped with honey or yogurt. Sprinkle extra chocolate chips on top before baking for a tempting finish.
Keyword breakfast, chocolate chip, healthy, muffins