Moist Oatmeal Chocolate Chip Muffins Food
OATMEAL CHOCOLATE CHIP MUFFINS
This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness.
Provided by Kari Farwell
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
- Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
- Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
- Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 38.7 g, Cholesterol 17.5 mg, Fat 20.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 378.3 mg, Sugar 20.8 g
CHOCOLATE CHIP OATMEAL MUFFINS
I saw this recipe in a newspaper years ago and have changed it quite a bit. I make these muffins at least once a month and get many requests for the recipe. -Cheryl Bohn, Dominion City, Manitoba
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes.
Nutrition Facts : Calories 261 calories, Fat 13g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 199mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
OATMEAL BANANA MUFFINS
Make and share this Oatmeal Banana Muffins recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 20m
Yield 18 Muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Line muffin tins with the paper baking cups and set aside.
- In a medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a separate bowl, combine the mashed banana, eggs, vanilla, sour cream and melted butter and stir until well mixed.
- Add the banana mixture to the flour mixture and fold just until combined -- do not over mix.
- Using a large ice cream scoop, fill the muffin cups 3/4 full.
- Bake the muffins for approximately 15 to 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then complete the cooling on a wire rack.
Nutrition Facts : Calories 182.8, Fat 5.7, SaturatedFat 3.2, Cholesterol 33, Sodium 201.9, Carbohydrate 30.4, Fiber 1.4, Sugar 14.5, Protein 3.1
BANANA OATMEAL MUFFINS
These are healthy muffins that are sure to give you energy that will last an entire day.
Provided by Olivia
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
- Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 295 calories, Carbohydrate 43 g, Cholesterol 51.4 mg, Fat 12.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 172.9 mg, Sugar 20.7 g
OATMEAL CINNAMON-SUGAR MUFFINS
These muffins have an excellent taste and texture. They are wonderfully moist and soft inside. They are perfect for breakfast: a couple of them keeps me going the whole morning. They can be frozen and come out of the freezer just as fresh as from the oven. I found this recipe in Internet several months ago and I made little changes on it until I got the perfect muffins for me. I hope you will enjoy them as well! In the preparation time I don't include the time while the oats and the sour milk are standing in the bowl (1 hour).
Provided by teresaspindel
Categories Quick Breads
Time 35m
Yield 12 small muffins
Number Of Ingredients 10
Steps:
- Combine oats and buttermilk or sour milk in a bowl, mix and let stand 1 hour.
- Sift together flour, baking soda, baking powder and salt.
- Cream together butter and sugar with an electric mixer.
- Add the egg and beat until light and fluffy.
- Add to the flour mix and stir.
- Add the oat and sour milk mix and stir until just combined.
- Fill a greased muffin tin (mine is for 12 small muffins, 2 and 3/4 inches in diameter in the widest part).
- Top with a little cinnamon sugar if desired.
- Bake at 400o Farenheit for 20 minutes.
- The muffins are ready when a stick inside them comes out clean.
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Ingredients 1 & 1/4 cups ( 105g) quick rolled oats 2/3 cups (165ml) milk 1/2 cup (125ml) vegetable oil 1 cup ( 200g) granulated sugar 2 large eggs …
From littlesweetbaker.com
5/5 (8)Calories 335 per servingCategory Breakfast
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5/5 (8)Calories 335 per servingCategory Breakfast
- In a large mixing bowl, stir together the rolled oats and milk. Let stand for 15 minutes. Meanwhile, preheat the oven to 375F, line your muffin pan with paper liners, and gather your other ingredients.
- In a separate bowl, toss together the flour, baking powder, cinnamon, nutmeg (if using), salt, and chocolate chips. Add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter evenly into each muffin cup. Sprinkle with some more rolled oats and top with a few more chocolate chips if desired.
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Estimated Reading Time 50 secs
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