Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it.
- In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
- Pour wet mixture into dry ingredients and stir until just combined. Don’t overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
For extra moisture, soak oats in milk for 10 minutes before mixing. Add chopped nuts or dried fruit for a custom touch. To reduce sugar, substitute part of the brown sugar with mashed banana or applesauce. Toss chocolate chips in a little flour to keep them from sinking.