Chocolate Chip Oatmeal Muffins Recipe
Chocolate Chip Oatmeal Muffins Recipe photo by Taste of Home

Chocolate Chip Oatmeal Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup applesauce
  • 1 cup rolled oats
  • 1 cup (6 ounces) semisweet chocolate chips

Nutritional Facts

1 serving (1 each) equals 261 calories, 13 g fat (7 g saturated fat), 38 mg cholesterol, 199 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. 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. Yield: 12 muffins.
Originally published as Chocolate Chip Oatmeal Muffins in Country Extra May 1992, p49

Nutritional Facts

1 serving (1 each) equals 261 calories, 13 g fat (7 g saturated fat), 38 mg cholesterol, 199 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Chocolate Chip Oatmeal Muffins

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 23, 2014

These muffins are great; I've made them twice in the past week. They are nice and moist and freeze well. This recipe is one I will be making often.

MY REVIEW
Reviewed Jun. 27, 2014

These muffins were moist and tender. The rolled oats made some crunchy texture. I used only ½ cups of mini chocolate chips. It turned out just the way we liked it. Definitely I will make this again

MY REVIEW
Reviewed Mar. 8, 2014

Excellent even with modifications. I improved the nutritional factor and they were still terrific. I doubled the recipe and exchanged the white flour for whole wheat white, 1/4 cup of the oats for 1/2 c. ground golden flax seed, and 1/2 of the brown sugar for splenda brown. I also added 1 tsp of vanilla and and 1/8th tsp of almond extract. My family said the tasted just like good chocolate chip cookies, but in a muffin, lol. They couldn't detect all the sneaky health improvements. :)

MY REVIEW
Reviewed Jan. 17, 2014

Great taste and consistency. A quick and easy muffin to make that everyone enjoyed.

MY REVIEW
Reviewed Oct. 27, 2013

Yummy! I've made oatmeal muffin many times before, and the balance between"regular" muffin and oatmeal muffin is spot on! May try this again soon with other mix-ins.

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