- 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
- 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.
Reviews for Chocolate Chip Oatmeal Muffins
"We just thought these were okay"
"These are great fresh out of the oven and still warm."
"Awesome so moist!!! my family love these"
"Fabulous! I used a mix of peanut butter and chocolate chips. I did not use muffin liners but should have. They came out of the pan better after they were cool (but I ran a knife around the edge right after they came out of the oven)."
"These were so yummy! They were very moist, sweet, yet had a little crunch to them. I used unsweet applesauce and blended it with the oats while mixing the rest of the ingredients. I also used 1/2 white whole wheat and 1/2 all-purpose flour. I also only did 1/2 the amount of mini chocolate chips. I baked them in my non-stick muffin pan sprayed with Bakers Joy. They took 34 minutes to bake. ty"
"I doubled the recipe for a pot luck and they are so incredibly yummy. I have never made muffins with applesauce and they are so moist. The only trouble I had was the fact I did not use muffin cup liners and I had trouble getting them out of the muffin pan. They came out in a mess! So the second round I used liners."
"I love oatmeal chocolate chip cookies and was excited to try this recipe too. It was a huge hit in the household with my two teens. One had 2 of them right away and one had 3! I like how easy the recipe was and will definitely make them again! I think they are just a little crumbly so next time I might add just a little less flour. I used mini chips but love the ideas in the reviews to try other mix-ins and also to throw in some flax seed."
"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."
"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"
"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. :)"