Oatmeal Chocolate Chip Muffins

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Want to know what it’s like to have a large family? (And, BTW, after seeing my cousin with her seven kids last week, mine doesn’t seem that big!)


Friday morning I decided to make muffins bright and early, before the kids came downstairs. The recipe ended up making 21 muffins. They aren’t huge muffins, certainly not bakery big, but pretty standard for homemade muffins.

My husband ate one, because I needed him to taste-test, even though he doesn’t usually eat breakfast at home. I am on Whole 30, so no yummy muffins for me.

Then the kids came downstairs. By the time we got them to school. they had eaten ten muffins among the four of them. So that’s 11 gone, 10 still left.

All the muffins were gone by the time my husband got up at 8:30 or so on Saturday morning. I don’t know why I ever make a single batch of anything. (Although if I had made a double batch, I’m sure no one would have liked them. See: Zucchini Muffin Debacle of 2017.)

Obviously these were a big hit in our family, and I’ll be making them again soon!

Oatmeal Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: about 21 muffins

Oatmeal Chocolate Chip Muffins

Slightly adapted from Money Saving Mom

Ingredients

  • 1 1/2 cups old-fashioned oats
  • 2 2/3 cup all-purpose flour
  • 2/3 cup turbinado (raw) sugar (or regular or brown sugar)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups whole buttermilk*
  • 1/2 cup unsweetened, plain applesauce
  • 1 cup chocolate chips (I used a combo of mini and regular)

Instructions

Preheat oven to 400F. Line muffin cups with papers or silicone muffin cups.

In a large bowl, whisk together oats, flour, sugar, baking powder, and salt. In another bowl or big mixing cup, whisk together eggs, buttermilk, and applesauce. Pour wet ingredients into dry ones and stir until all the dry ingredients are moistened. Fold in chocolate chips.

Scoop batter into muffin cups, filling each cup about three-fourths full.

Bake about 18 minutes, until a tester comes out clean and tops are a little brown.

*I think whole (not lowfat or nonfat) buttermilk is the key to super delicious baked goods. I try to keep it on hand for pancakes, biscuits, cakes, and muffins. If you don't have it, you can make buttermilk with milk + lemon juice or vinegar, or just use regular milk. If you use lowfat milk, I might use oil or melted butter instead of applesauce in this recipe.

http://www.jessieweaver.net/2018/01/oatmeal-chocolate-chip-muffins/

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