Muffins play an important part in the way we eat around my house. We eat them for a quick breakfast, for snacks, at lunch time, and sometimes for dessert. These Oatmeal Chocolate Chip Muffins are perfect for any of those times.
I love making muffins because they’re so easy. It usually only requires a single bowl, a few ingredients, and some stirring. Muffins bake quickly too, so I can start a batch of muffins and have them on the cooling rack in about 30 minutes.
Most kids can’t resist a muffin, which makes them perfect vehicles for hidden nutrition. You can put just about anything inside a muffin and my children will still gobble them down. My kids are not easy to persuade when it comes to eating vegetables, but I’ve had no trouble getting them to eat muffins with sweet potatoes, zucchini, carrot puree, or pumpkin inside.
In this muffin recipe I wanted something that had plenty of fiber and protein to keep little tummies satisfied during busy mornings. I chose whole wheat flour and oatmeal as my base, and added a few other healthy ingredients like coconut oil, applesauce, and flax seeds to the mix. Yes, there are chocolate chips in there too, but I decided long ago that a few chocolate chips were worth the indulgence if it meant some good nutrition was in the mix also. I go light on the chocolate chips – about 1/2 cup for a whole batch of 12 muffins.
These Oatmeal Chocolate Chip Muffins are always a big hit around here with kids and parents alike. They freeze well too, so keep some on hand for super quick breakfasts and snacks.
Oatmeal Chocolate Chip Muffins
makes 12 muffins
1/4 cup unrefined coconut oil, melted
1/2 cup milk
2 large eggs
1/2 cup light brown sugar, or palm sugar
4 ounces unsweetened applesauce
3/4 cup old fashioned oatmeal
1 1/2 cups all purpose flour (I used whole wheat)
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons ground flax seeds
1/2 cup chocolate chips
Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
In a large mixing bowl stir together coconut oil, milk, eggs, sugar, and applesauce.
In another mixing bowl stir together oatmeal, flour, baking soda, salt, and flax seeds.
Add flour mixture to the wet mixture and stir until just combined. Fold in chocolate chips.
Divide mixture evenly between muffin cups, filling each about 2/3 full.
Bake for 20 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
You may also like:
I used cinnamon chips in place of the chocolate chips, it was really good!
Did you use flax seed meal or did you grind flax seeds for this recipe? Do you know of a substitute for coconut oil?
Thanks!
I used flax seed meal. You can substitute any oil for coconut oil. For muffins I’d use a good quality canola oil.