Oatmeal Chocolate Chip Cookie Muffins

SAVE FOR LATER

Apologies for the lack of recent posts, but I spend the better portion of last week up in Boston for work. That’s where I was born + raised, + most of my family still lives there, so I also got to spend some always-welcome quality time with my parents while I was in town. It was a fantastic trip!

While I love traveling, there’s something wonderful about coming home. After a bunch of days of eating delicious-yet-decadent restaurant food, I love getting back into the kitchen, cooking up healthy homemade meals + baking homey, comforting treats.

This time, I didn’t want to run out for ingredients, so I had to get creative, baking something that utilized ingredients already in the house. I had both oats + chocolate chips on hand, and went over my moms ol’ recipes to find the perfect one to combine those!

I made some substitutions to use ingredients I already had handy + to also healthify the original recipe a bit, + the resulting muffins turned out absolutely amazing! These muffins are super chocolatey, moist + flavorful, with a great texture + bite from the oats.

When my husband sampled one, he actually said, ‘these are healthy? No way, they taste way too good to be healthy.‘ And that is exactly what I wanted: a healthified muffin that doesn’t taste like one. =)

SAVE FOR LATER

Oatmeal Chocolate Chip Cookie Muffins

These oatmeal chocolate chip cookie muffins are super chocolatey, moist and flavorful, with a great texture from the oats.

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Servings: 12 muffins

Ingredients Method

Ingredients

  

For the muffin batter

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup brown sugar
• 1 egg
• 1/2 cup applesauce
• 1 1/2 teaspoons vanilla extract
• 1 cup milk any kind will do – i substituted coconut water because i had it in the house, + it worked great!
• 1 cup chocolate chips

For the oat topping

• 1/4 cup rolled oats
• 1 tablespoon granulated sugar
• pinch of cinnamon

Method

 

1. Preheat oven to 350 degrees.
2. In a small bowl, combine the ingredients for the oat topping: 1/4 cup rolled oats, 1 tablespoon granulated sugar, and a pinch of cinnamon. Set aside.
3. Add the remaining 1 cup of oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes.
4. In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color.
5. Add in vanilla and applesauce, whisking well.
6. Add flour, oat/milk mixture, baking soda, salt, and cinnamon. Mix.
7. Add remaining milk and combine until smooth.
8. Fold in chocolate chips.
9. Line a muffin tin with liners or spray with non-stick spray. Pour about 1/4 cup batter into each liner.
10. Sprinkle the tops with the oats/sugar topping.
11. Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.