Baking | Breakfast | Brunch | Snack | Uncategorized

Oatmeal Chocolate Chip Muffins

August 23, 2017

The past two weeks my hubby and I have been living 4 hours apart as he still has work in Kelowna and I had things to take care of in Vancouver and actual furniture. I came back for the last two weeks of August to join my hubby in Kelowna to clean up the suite for the new tenants and visit with the in-laws who arrive on the weekend. Because the only piece of furniture we have is a blow up bed, and being at home alone can be a bit dull I have been trying to spread out my to-do list. Top of my to-do list was to meal plan and make some muffins for my hubby’s lunch. He requested Oatmeal Chocolate Chip Muffins and I was happy to oblige.

These muffins are filling and I found the recipe here. I added some chopped pecans, cinnamon and vanilla. These are delicious and are a great accompaniment to breakfast, brunch or lunch. I love mine with a bit of melted butter and with a cup of tea. These muffins are also very customizable as you can use white flour, whole wheat flour or a mix, you can add your favourite fillings, and use different liquids and egg replacements to add different flavours or make these more or less healthy. You could add mashed banana, applesauce, mashed peaches etc. Have fun!

Oatmeal Chocolate Chip Muffins
Prep Time
15 mins
Total Time
31 mins
 

A delicious and easy muffin recipe!

Course: baking, Breakfast, brunch
Ingredients
  • 1 1/2 cup oats old fashioned or quick
  • 2 2/3 cup flour
  • 2/3 cup sugar (I used 1/3 white sugar and 1/3 brown sugar)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 eggs beaten
  • 1 1/2 cup milk
  • 1 tsp vanilla
  • 1/2 cup butter melted
  • 1/2 cup chopped pecans
  • 1 cup chocolate chips
Instructions
  1. Preheat oven to 400. Grease a muffin tin and set aside.

  2. In a medium sized bowl mix together oats, flour, sugar, baking powder, salt, and cinnamon. In a small bowl mix together the eggs, milk, melted butter and vanilla. Add the liquid ingredients to the dry ingredients and mix until just combined. Add the chocolate chips and pecans (or your favourite fillings).

  3. Fill the muffin tins 2/3 way full and put into preheated oven for 16-18 minutes. Bake until slightly golden brown and a toothpick inserted in the middle come out clean.

  4. I allowed my muffins to cool in the tins for 5 minutes and then transferred to a cooling rack.

  5. ENJOY!

 

 

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