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.  😉

Oatmeal Chocolate Chip Muffins

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Jaime@BloomWhereHePlantsYou.com

Yields: 18 muffins

Ingredients

• 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

Instructions

1. In a large mixing bowl combine oats, flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the eggs, milk, vanilla, and butter.
3. Add the egg mixture into the flour mixture and mix until moistened.
4. Add the chocolate chips and stir until combined.
5. Prepare your muffin tins with either butter-flavored cooking spray or cupcake papers and fill ⅔ full with the batter.
6. 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!
7. Makes 18 regular-sized muffins.

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You could certainly substitute ingredients in this recipe to suit your dietary needs or add nuts or dried fruit! I think next time we will add in a few mashed bananas for some extra flavor and natural sweetness.

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