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–+ servings

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

Deliciously moist and hearty muffins packed with oats and chocolate chips, perfect for a quick breakfast over three days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats old-fashioned
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt optional
Wet Ingredients
  • 1 cup buttermilk or milk with vinegar
  • 1 cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cup unsalted butter melted
Add-ins
  • 1 cup chocolate chips semi-sweet
  • 1 cup nuts optional, chopped

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, combine the rolled oats, flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, brown sugar, egg, vanilla extract, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fold in the chocolate chips and nuts if using.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gFiber: 2gSugar: 10g

Notes

These muffins can be stored in an airtight container for up to 3 days. They also freeze well for longer storage.

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