Breakfast / Healthy

Healthy-ish Oatmeal Chocolate Chip Muffins.

Hellllo, hellllo. Zo here. I would first like to apologize for posting this so late. But, I come bearing my favourite recipe of the month. I’ve made this recipe 3 times in the last month and I’m seriously in love.

Now I know, S posted a plain Chocolate Chip Muffin recipe and let me tell you, It’s killer. But this for the person who likes a bit more texture and is craving that oatmeal-chocolate combo, like I was.

20150331_145657

Isearched far and wide for a good recipe and I found it on Allrecipes. So credit to the owner.

There’s only two things about this recipe that I changed and the first was that I excluded the pecans. I’m not a big fan of nuts so I didn’t want to add them, but if you do, feel free. Just remember that if you do exclude the pecans, your batter will be on the runnier side. Do not fear though, it turns out perfect. It’s a bit delicate and crumbly though. Which isn’t that big of a bother to me.

 20150331_151337   20150331_151853

 20150331_152752   20150331_160514

Secondly, I used Quaker’s Large Flake Oats. I know the recipe calls for quick cooking oats, but trust me, I made this recipe the second time using quick oats and they were not as good. The Large Flake Oats give a really nice texture to this recipe that is much needed.

I hope you all try out this recipe and enjoy it as much as I do. Please let me know in the comments below. x


Oatmeal Chocolate Chip Muffins.

Ingredients

  • 1 1/4 cups quick cooking oats
  • 1 1/4 cups milk
  • 1 egg
  • 1/2 cup vegetable oil
  • 3/4 cup packed brown sugar
  • 3/4 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
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