Oat Chocolate Chip Muffins
Whip up a batch of oatmeal chocolate chip muffins with simple ingredients you likely have on hand. Great for breakfast, snack time, or lunchbox treats.
Servings: 9 muffins
Calories: 288kcal
Ingredients
- 1 cup Gluten Free 1:1 Flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- ¼ cup sugar
- ¼ cup brown sugar
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup milk of choice I used oat, but any will do
- ½ teaspoon apple cider vinegar
- 1 egg
- ⅓ cup butter flavored Costabile brand olive oil
- 2 ½ teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Lightly grease 9 wells of a silicone baking pan with a pastry brush and coconut oil.
- In a small measuring cup combine the milk and vinegar. Set aside.
- Then, in a medium size bowl, combine the flour, oats, salt, cinnamon, and baking soda. Whisk this well.
- Next, in a mixing bowl, combine the sugar, brown sugar, egg, milk mixture, vanilla extract, and olive oil. Whisk well until fully combined.
- Then, pour the dry ingredients into the wet and mix until fully combined.
- Using a rubber spatula, gently mix in the chocolate chips.
- Evenly distribute the batter into 9 cupcake wells.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Remove from oven and transfer to a wire rack to cool.
Notes
- You can use any type of milk—dairy or plant-based—depending on what you have on hand.
- Let the milk and vinegar mixture sit for at least 5 minutes before using to help the muffins rise better.
- Don’t overmix the batter—gently combine until just incorporated to keep the muffins soft and fluffy.
- For best results, let the muffins cool completely on a wire rack to avoid soggy bottoms.
Nutrition
Calories: 288kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 330mg | Potassium: 113mg | Fiber: 2g | Sugar: 21g | Vitamin A: 49IU | Vitamin C: 0.004mg | Calcium: 50mg | Iron: 1mg
