Flavorful and Simple Breakfast Muffins

These Oat & Chocolate Chip Muffins are great for breakfast or snack time. The chocolate chips make them a delicious treat, and the oats balance them out. When baking, I generally preheat the oven first. For these muffins, I prefer to preheat the oven after I’ve prepared the batter, to allow the oats to soak into the mixture.

Oat & Chocolate Chip Muffins recipe

Oat & Chocolate Chip Muffins

Lucy @ Lucy Knows Things
These Oat & Chocolate Chip Muffins are simple to make ahead, for a quick breakfast or snack. The chocolate chips make them a fun treat.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 1⅓ cup flour
  • cup quick-cooking oats
  • cup sugar
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 egg, beaten Vegan: use chia seed egg replacement
  • ¼ cup coconut oil, melted Allergies: use different oil
  • 1 tsp vanilla extract
  • 1 cup milk Vegan: use dairy-free milk
  • cup chocolate chips semi-sweet, mini


  • In a large bowl, mix the first six ingredients (dry ingredients).
  • In a separate bowl mix the wet ingredients: egg, oil, vanilla, and milk.
  • Add the wet ingredients to the dry ingredients. Mix only until everything's blended; don't overmix.
  • Add the chocolate chips and fold into the mixture.
  • Preheat oven to 400° F. Add liners to a 12-muffin baking pan.
  • Let the batter rest until the oven is ready.
  • Spoon batter into the liners. Fill each approximately ⅔ full. Make sure the batter is evenly distributed among the 12 liners, to ensure all the muffins will bake the same.
  • Bake for 20 minutes, or until toothpick inserted into the center of a muffin comes out clean. Cool for five minutes.


To make a chia seed egg replacement:
Mix 1 tbsp chia seeds with ⅓ cup water. Let stand for 5 minutes before using in the recipe. Grinding the chia seeds first is optional; I usually skip that step.
Regarding the batter:
When you mix the wet and dry ingredients together, the mixture will seem a bit dry and lumpy. You’ll be tempted to add more milk to smooth it out, but don’t do it.
I like to let the batter rest before baking, to allow the oats to soak into the mixture.
Regarding the yield:
This recipe will yield 12 regular-sized muffins, not jumbo muffins. If you’re making jumbo muffins, your yield and baking time will vary.
Keyword chocolate, muffins, oats

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