Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

Introduction

Start your mornings with these deliciously soft and chocolatey oatmeal breakfast muffins. They combine wholesome oats with sweet chocolate chips for a comforting treat that’s perfect for a quick breakfast or snack. Easy to make and sure to please the whole family!

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

• For a nuttier flavor, substitute half the oats with chopped walnuts or pecans.
• Use dark chocolate chips or mini chocolate chips for different chocolate intensity.
• Swap the vegetable oil for melted coconut oil for a subtle tropical twist.
• Try adding a teaspoon of cinnamon or a handful of dried fruit for extra flavor and texture.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm in the microwave for about 15-20 seconds or let thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture of the muffins will be slightly softer and less chewy than with rolled oats.

Can I make these muffins dairy-free?

Absolutely! Use a plant-based milk like almond or oat milk and replace the butter with a dairy-free alternative or use vegetable oil as noted.

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

---

★★★★★

4.6 from 106 reviews

• Author: Sarah
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a delicious and hearty morning treat, packed with wholesome oats and sweet chocolate chips. Perfect for prepping ahead, these muffins bake up soft and moist, making them an ideal grab-and-go breakfast option that stays fresh for days.

---

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 Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well 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 evenly combined.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth and well blended.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix, as some lumps are acceptable and will keep the muffins tender.
5. Add Chocolate Chips: Gently fold the chocolate chips into the batter to distribute them evenly without overworking the mixture.
6. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling them nearly to the top to allow for proper rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, indicating doneness.
8. Cool: Allow the muffins to cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Do not overmix the batter to ensure the muffins remain light and tender.
• You can substitute milk with any plant-based milk for a dairy-free version.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Using melted butter instead of vegetable oil will add a richer flavor.
• Feel free to add nuts or dried fruit for extra texture and flavor variations.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: oatmeal muffins, chocolate chip muffins, breakfast muffins, quick breakfast, easy muffin recipe, make-ahead breakfast, healthy breakfast muffins