These muffins are not very sweet at all and they are very filling. The perfect healthy “treat” for breakfast or anytime!
I am SO super proud of myself with this recipe! Saw it posted on one of my favorite blogs and instead of sitting on the “pin” for months I actually jumped up and made them! I also turned this recipe into a homeschooling lesson for my 5 year old. We learned a little bit more about cup measurements today (how many 3rds fit into 1 cup, etc.) and I let him handle most of the ingredient measuring. Save for a few egg shells in the bowl and a little flour sprinkled on the counter he (and my OCD!) did a great job!
Now, these muffins are not really what I was expecting. Don’t get me wrong, they are definitely tasty, but they are more, um, biscuit-y than muffin-y? The muffins are dense and very hearty, and I think because the taste is more like a biscuit, these could easily be savory instead of sweet. You could add cheddar and dill or maybe rosemary, olive oil, and garlic and they would be great for dinner.
I did make one important modification to this recipe about 1/2 way through: I added a tsp of vanilla extract. The smell of the moistened oats in the mixture was seriously getting to me. I’m not a traditional oatmeal gal, and the batter smelled a little like flour paste to me and I was concerned the muffins would taste like cardboard or something. So, in went the vanilla and voila! The smell was gone. 😉
- 1½ cups oats (old fashioned or quick oats)
- 2 and ⅔ cups flour
- ⅔ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, beaten
- 1½ cups milk
- ½ cup softened butter
- 1 tsp vanilla extract
- 1 cup chocolate chips
- In a large mixing bowl combine oats, flour, sugar, baking powder, and salt.
- In a separate bowl, mix the eggs, milk, vanilla, and butter.
- Add the egg mixture into the flour mixture and mix until moistened.
- Add the chocolate chips and stir until combined.
- Prepare your muffin tins with either butter-flavored cooking spray or cupcake papers and fill ⅔ full with the batter.
- Bake at 400° for 16-18 minutes, or until muffin tops are light golden. Keep an eye on them as the bottoms will darken much sooner than the tops!
- Makes 18 regular-sized muffins.
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