OATMEAL CHOCOLATE CHIP MUFFINS
This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness.
Provided by Kari Farwell
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 38.7 g, Cholesterol 17.5 mg, Fat 20.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 378.3 mg, Sugar 20.8 g
CHOCOLATE OATMEAL WALNUT MUFFINS
Make and share this Chocolate Oatmeal Walnut Muffins recipe from Food.com.
Provided by Mom2Rose
Categories Quick Breads
Time 38m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F
- Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
- Stir together oats and buttermilk in small bowl; let stand 20 minutes.
- Stir together oil, sugar, egg and vanilla in large bowl.
- Add oats mixture, stirring well.
- Stir together flour, cocoa, baking powder, salt and baking soda.
- Add to oats mixture, blending until moistened.
- Stir in nuts.
- Fill muffin cups 2/3 full with batter.
- Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
- Remove from pan to wire rack.
- Sprinkle muffin tops with powdered sugar, if desired.
- Serve warm or cool.
Nutrition Facts : Calories 203.3, Fat 11.8, SaturatedFat 1.6, Cholesterol 14, Sodium 264.4, Carbohydrate 22.3, Fiber 1.8, Sugar 11.4, Protein 4.1
CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS
Steps:
- Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
- In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
- Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!
OATMEAL WALNUT MUFFINS
This is a very moist muffin. Easy and quick to make. Always gets requests for the recipe. I put walnuts and brown sugar on my morning oatmeal, so I thought 'why not incorporate them into a muffin recipe'?
Provided by Deb Wolf
Categories Quick Breads
Time 30m
Yield 12-13 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place paper liners in each of 12 muffin cups.
- Whisk eggs well, then whisk in oil, oatmeal and vanilla.
- In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
- Add liquid mixture and fold in, just until the dry ingredients are moistened.
- Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
- Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
- These freeze well.
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