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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
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    12 muffins

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large 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 semisweet chocolate chips

Directions

  • 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
1 each: 261 calories, 13g fat (7g saturated fat), 38mg cholesterol, 199mg sodium, 36g carbohydrate (23g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • Maria
    Jun 12, 2020

    These were delicious, practically dessert for breakfast! I did make the mistake of not letting them all cool in the pan so they fell apart as I was removing them, but the ones that did sit for an extra few minutes came out cleanly and more solid. Also I used quick oats so the tops sunk in and it was pretty weighed down by them. Next time I'd use rolled oats or grind quick oats to make them into a flour to prevent those issues.

  • Marta
    Jan 2, 2020

    Excellent! Very moist. I decided to bake them as mini muffins. I used the same temperature and baked for 15 minutes. They turned out perfect. I used quick oats instead of rolled oats because that’s what I had on hand. I made a double batch and I doubled everything, except the chocolate chips because I used mini chocolate chips so a cup was perfect. I’ll definitely be making these again!

  • Karla
    May 31, 2019

    Delicious! I didn’t have brown sugar so I substituted natural cane sugar and they still turned out incredible. Very moist and even better after they’ve cooled.

  • JMartinelli13
    Mar 5, 2019

    I made absolutely no changes to the recipe, but I am not sure which type of oats I used. I poured them into a resealable canister a while back and forgot to mark if they were quick or rolled. I also used cinnamon applesauce because that's what I have on hand. These mix up in no time, and I like to use a cookie scoop to fill the tins. Mine cooked perfectly in the stated time. They were great both warm or at room temperature. Next time I'll do them as minis, they'll make perfect lunch box treats for my guys!

  • Kevin
    Oct 29, 2018

    Dear Heather and Lindsay, You are two of the most shortsighted oafs I've ever sparred. These muffins are UNREAL. If you don't like these, you must have had your tongue burned beyond function. Please keep your CIS-gendered hetero bullcrap off this wholesome website. If you don't have anything nice to say, don't say anything at all. Cheers, Kevin Monopoly

  • Heather
    Apr 15, 2018

    I’m sorry..... these are really bad they just taste so horribleWorse than easy ale kiddie oven cakes.. kind of the same taste??

  • Lindsay
    Jan 29, 2018

    These were awful. They didn't rise and didn't fully bake. Tried cooking longer than instructed too and no luck. Flavour was awesome but soggy and not edible.I'm a baking addict too and I will not attempt this recipe again.

  • ladyyorkie
    Jan 20, 2018

    I made these and loved them only I added some cinnamon, nutmeg, vanilla, and pecans. The muffins were very moist and were gone before for you knew it. I will make again.

  • TERESA
    Oct 15, 2017

    I sub'd GF all purpose flour and a bit less brown sugar. came out perfectly moist and delicious!

  • bwilkin
    May 2, 2017

    These were ok but not the best. Stuck horribly in muffin tin even though I sprayed well. We just were not very impressed with overall flavor and texture. They fell apart when we cut them to put butter on them. Will stick with my brown sugar muffin recipe.