Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
These delicious muffins combine wholesome oats and chocolate chips, perfect for busy mornings or leisurely brunches. Their unique preparation allows for batter to be made in advance, providing fresh muffins over several days.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup milk
- 0.25 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Chips
- 0.75 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be served warm, with butter or a dollop of jam. They are versatile and can also be crumbled over oatmeal. For longer storage, keep in an airtight container or freeze individually wrapped muffins.