My mom served these yummy muffins to our family growing up. They are great day-starters because they pack a big punch of oatmeal with a touch of sweet with mini-chocolate chips.
Deceitfully Healthful Oatmeal Chocolate Chip Muffins
1-1/2 cups oatmeal
2-2/3 cups flour
2/3 cup sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1-1/2 cups milk
1/2 cup vegetable oil
6 oz. mini-chocolate chips (half of a bag)
Pre-heat oven to 400 degrees. Grease 24 muffin cups. Combine the dry ingredients--oatmeal, flour, sugar, baking powder and salt and create a well in the middle of the mixture. In a separate bowl, mix the wet ingredients--eggs, milk and oil. Add the wet mixture to the dry and stir just until moistened. Add the mini chips until evenly combined. Fill the muffin cups about 2/3 full. Bake for 16-18 minutes, or until tops are light golden. Remove from oven, and allow to cool for 5 minutes before handling.
If these look yummy, you might like to try the following:
Berry Healthy Muffins (no white flour, no oil, and only 1/2 cup brown sugar!)
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These sound delicious! I make something similar and am happy that they are at least a bit healthier than your normal muffin!
ReplyDeleteHave a great night!
Those look amazing!! They are on my to-try!
ReplyDeleteThese sound delicious. I think I'll have to give them a try.
ReplyDeleteAre these rolled oats or quick oats that you're using? Also, do you think this is one of those recipes where applesauce could be used instead of oil? I'm all about trying to healtify myself (that's not even a word, I know) after Easter and this looks like a great recipe to try! Thanks!
ReplyDeleteWondering if rolled oats will work! Looks yummy!
DeleteHi Jody! I have substituted rolled oats in this recipe with no problem. Perhaps a tad chewier, but no other noticeable difference. Hope that helps!
DeleteI used quick oats and they are delicious! I also used Egg Beaters egg whites. I'll have to try applesauce next time!
ReplyDeleteI made these today--yum! I substituted half of the white flour with whole wheat (I used white whole wheat). They still got nice and fluffy.
ReplyDeleteI also realized I was out of baking powder--yikes!! I did some Googling, and the Joy of Cooking website suggested (for every 1 tsp of baking powder) to use 1/4 tsp baking soda, 1/2 tsp cream of tartar, and 1/4 tsp corn starch. Thankfully I had all of those. (We use cream of tartar in our homemade play dough!) I would never know they didn't have baking powder in them. So just in case anyone else finds themselves baking powder-less...that's a substitute that actually works!
Thanks for the awesome recipe! Money Saving Mom made these this week; I plan to follow along :)
ReplyDeleteThanks, Melissa! I hope you like them as much as we do.
DeleteI realize I'm late to the party but I made these last night and thought they were terrible. They taste like cardboard with chocolate chips in them. I followed the recipe exactly and am left wondering if something was left out? Vanilla? Something? I'm pretty bummed that I now have 24 muffins that are probably going to go in the garbage unless my 5 year old will eat them, but so far its not looking likely. I really wanted these to work too!
ReplyDeleteI agree with Gina. I just made these, and I added a teaspoon of vanilla after reading her comment. Even with that addition, and with a few extra chocolate chips, the muffins are pretty flavorless. I think next time I'll add a mashed banana.
DeleteGina and Abby, I'm sorry these weren't to your liking. They are not especially sweet, which is why I like to serve them for breakfast to my kiddos. With the addition of the chips, my girls gobble them up. I imagine a banana would add a touch of natural sweetness!
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