Chocolate Chip Oatmeal Muffins

Happy National Chocolate Chip Day! To commemorate the invention of chocolate chip cookies by a creative baker back in the 1930s, May 15th is the day to bake up a batch. But cookies are so 2013. Make muffins instead to pair chocolate chips with something a little healthier – oats.

 Open chocolate chip oatmeal muffins


Makes 12 regular-sized muffins



1 cup whole wheat flour (or go half whole-wheat, half all purpose or use just all-purpose)

1 cup oats

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg (opt.)

1/3 cup brown sugar

1 egg

1/4 cup butter, softened

1 tsp. vanilla

1 cup milk

1 cup mini-chocolate chips

2 tbsp. ground flax seed (opt.)



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl mix together the dried ingredients.
  3. In another bowl, mix together the wet ingredients.
  4. Gently stir the wet ingredients into the dry ones until just softened.
  5. Fill each of the muffin tins up 2/3 full. (You can use muffin papers or generously grease the pan with baking spray.)
  6. Bake for 12-15 minutes or until just browned around the edges.

Optional: Add sugar crystals, chopped nuts, or extra mini-chocolate chips on top of the batter before baking.

*Recipe adapted from How Sweet It Is.


Stacked chocolate chip oatmeal muffins

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