There’s nothing quite like the smell of freshly baked muffins filling the kitchen on a quiet morning. These Mouthwatering Oatmeal Chocolate Chip Morning Muffins combine the hearty goodness of oats with the sweet surprise of melty chocolate chips, making them the perfect cozy treat to start the day. They’re wholesome, tender, and just indulgent enough to feel special while still being a healthier breakfast option. This is one recipe you’ll definitely want to save – Pin it now for later!
Why You’ll Love This Mouthwatering Oatmeal Chocolate Chip Morning Muffins
- ⏱ Quick and easy to whip up in one bowl
- 🌿 Made with oatmeal for extra fiber and nutrition
- 🍫 Sweet chocolate chip bites in every fluffy muffin
- 🧁 A healthier breakfast muffin that feels indulgent
- 👨👩👧 Family-friendly and freezer-friendly
Tools and Preparation
- Mixing bowls – one for dry ingredients, one for wet
- Measuring cups and spoons – accuracy makes muffins light and tender
- Wooden spoon or spatula – for gentle mixing
- 12-cup muffin tin – standard size for even baking
- Paper liners – keep muffins moist and cleanup simple
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 ripe bananas, mashed (adds sweetness and moisture)
- ½ cup brown sugar
- ⅓ cup melted coconut oil or butter
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup milk (dairy or plant-based)
- ¾ cup chocolate chips (semi-sweet or dark)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mash bananas and whisk with brown sugar, melted oil or butter, vanilla, eggs, and milk until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the chocolate chips.
- Divide batter evenly into the muffin cups, filling about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
How to Serve Mouthwatering Oatmeal Chocolate Chip Morning Muffins
- As a quick grab-and-go breakfast with coffee
- Packed in school or work lunchboxes
- Warmed and topped with a little nut butter
- As a sweet side to a fresh fruit salad
- With a sprinkle of powdered sugar for brunch guests
Tips for Perfect Results
- Use very ripe bananas for natural sweetness
- Do not overmix – a few lumps in the batter are fine
- Swap chocolate chips for dried cranberries or blueberries for variety
- Let muffins cool completely before storing to prevent sogginess
- Toast oats lightly before mixing for a richer flavor
Best Pairings and Side Dishes
These muffins pair wonderfully with a fresh fruit smoothie or a dollop of Greek yogurt. For a cozy dinner-to-breakfast balance, this recipe also pairs beautifully with my High Protein Pancake Sausage Mini Muffins for a fresh, balanced family meal.
Common Mistakes to Avoid
- Overbaking – muffins should be golden and moist, not dry
- Using unripe bananas – they won’t provide enough sweetness
- Skipping paper liners – muffins may stick to the pan
- Overfilling cups – leads to uneven baking
Storage and Reheating Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 5 days.
- Freezer: Freeze individually wrapped muffins for up to 2 months.
- Reheating: Warm in the microwave for 15–20 seconds or in the oven at 300°F for 5 minutes.
FAQs
Can I make these muffins dairy-free?
Yes, just use plant-based milk and dairy-free chocolate chips.
Can I prepare the batter ahead of time?
Yes, mix the batter the night before and refrigerate, then bake in the morning.
Are these muffins kid-friendly?
Absolutely – kids love the chocolate chips, and parents love the nutrition from oats.
Can I substitute the bananas?
Applesauce works well if you don’t have ripe bananas on hand.
Final Thoughts (Emma’s Voice)
These Mouthwatering Oatmeal Chocolate Chip Morning Muffins are like a little hug baked into a wrapper – cozy, wholesome, and full of joy. They’re a recipe I come back to again and again when I want something comforting yet simple for my mornings. If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!
Mouthwatering Oatmeal Chocolate Chip Morning Muffins
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Wooden spoon or spatula
- 12-Cup Muffin Tin
- Paper Liners
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 2 ripe bananas mashed
- 1/2 cup brown sugar
- 1/3 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup milk dairy or plant-based
Mix-Ins
- 3/4 cup chocolate chips semi-sweet or dark
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mash bananas and whisk with brown sugar, melted oil or butter, vanilla, eggs, and milk until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the chocolate chips.
- Divide batter evenly into the muffin cups, filling about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.