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SideChef
Recipes
Breakfast
Chocolate Chip Oat Muffins

11 INGREDIENTS • 6 STEPS • 30MINS

Chocolate Chip Oat Muffins

Recipe

4.3

3 ratings
Made these muffins more on the healthy and filling side. I used oat flour add in some almond butter to pump up some protein, and because it tastes great.
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Made these muffins more on the healthy and filling side. I used oat flour add in some almond butter to pump up some protein, and because it tastes great.
author_avatar
The Anchored Kitchen
My name is Brittany and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
http://theanchoredkitchen.com/

30MINS

Total Time

$0.80

Cost Per Serving

Ingredients

Servings
12
us / metric
Oat Flour
1 cup
Oat Flour
All-Purpose Flour
1 cup
All-Purpose Flour
Granulated Sugar
3/4 cup
Granulated Sugar
Baking Powder
2 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Salt
1/2 tsp
Salt
Peanut Oil
1/3 cup
Peanut Oil
or Canola Oil
Egg
2

Sponsored

Eggland's Best Classic Eggs
Buttermilk
1 cup
Buttermilk
Almond Butter
4 Tbsp
Almond Butter
Semi-Sweet Chocolate Chips
1/2 cup
Semi-Sweet Chocolate Chips
plus 1 tbsp

Nutrition Per Serving

VIEW ALL
Calories
297
Fat
14.5 g
Protein
6.8 g
Carbs
38.2 g
Love This Recipe?
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Chocolate Chip Oat Muffins
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author_avatar
The Anchored Kitchen
My name is Brittany and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
http://theanchoredkitchen.com/

Author's Notes

You can make your own by processing rolled oats in your food processor or blender until it’s a fine powder. I’ve made these with store-bought and homemade oat flour and they both turn out great.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In a large bowl, combine Oat Flour (1 cup), All-Purpose Flour (1 cup), Granulated Sugar (3/4 cup), Baking Powder (2 tsp), Baking Soda (1/2 tsp), and Salt (1/2 tsp). Stir well to combine.
step 3
Add in the Semi-Sweet Chocolate Chips (1/2 cup) and stir them around to coat with the flour. (This can help from preventing all the chocolate chips from sinking to the bottom of your muffins).
step 4
In another bowl, whisk together the Peanut Oil (1/3 cup), Eggland's Best Classic Eggs (2), Buttermilk (1 cup), and Almond Butter (4 Tbsp) until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
step 5
Line a muffin tin with 12 baking cups. Scoop the mixture with a large spoon into each cup. Top the muffins with a few extra chocolate chips, about two to three per muffin, so that they bake on the top and can be seen after they are done baking.
step 6
Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean. Allow these to cool on a wire rack for at least 5 minutes. Store in an air tight container after they completely cool.
step 6 Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean. Allow these to cool on a wire rack for at least 5 minutes. Store in an air tight container after they completely cool.

Tags

Breakfast
American
Brunch
Back to School
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Quick & Easy
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