Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

Introduction

Start your mornings with these delicious and wholesome Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins. They combine hearty oats and sweet chocolate chips for a comforting breakfast that’s perfect for busy days or weekend treats.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
5. Step 5: Gently fold in the chocolate chips.
6. Step 6: Divide the batter evenly among the 12 muffin cups.
7. Step 7: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Step 8: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use old-fashioned rolled oats for the best texture; quick oats will produce a softer muffin.
• Swap chocolate chips for dried fruit or nuts for a different flavor.
• For a dairy-free version, substitute milk with almond or oat milk and use vegetable oil instead of butter.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped in plastic wrap and placed in a freezer bag for up to 2 months. To reheat, warm muffins in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. It will add a nuttier flavor and denser texture. You may want to use slightly less whole wheat flour or add a bit more milk to keep muffins moist.

Can I make these muffins gluten-free?

Yes, by using gluten-free all-purpose flour and ensuring your oats are certified gluten-free, you can make these muffins suitable for a gluten-free diet. The texture might vary slightly but will still be delicious.

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

Deliciously moist and easy-to-make Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are the perfect grab-and-go breakfast option. Packed with wholesome rolled oats and sweet chocolate chips, these muffins combine comforting flavors with simple pantry ingredients and come together quickly for a satisfying start to your day.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract

Add-ins

• ¾ cup chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until fully blended and smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the muffins tender; some lumps are perfectly fine.
5. Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter to distribute them evenly without deflating the mixture.
6. Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
7. Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, indicating they’re fully baked.
8. Cool the Muffins: Allow the muffins to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

• For dairy-free muffins, substitute milk with almond milk or any plant-based milk and use oil instead of butter.
• Be careful not to overmix the batter to avoid dense muffins; a few lumps are okay.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Add nuts like walnuts or pecans for extra crunch if desired.

Keywords: oatmeal chocolate chip muffins, breakfast muffins, easy oatmeal muffins, quick breakfast recipe, homemade muffins