Oatmeal Chocolate Chip Muffins

Oatmeal Chocolate Chip Muffins


I don’t know, maybe it’s just me…but feeding babies solids is waaay more confusing than breastfeeding ever was. How much do I give them? What can I consider a “healthy” meal? What can she eat that I will also enjoy (because I’m not a short-order cook)? Suffice it to say, I’m always on the lookout for healthy, delicious, quick meals and snacks that will fill us up. I don’t know what led me to search for “oatmeal chocolate chip muffins” on Pinterest, but I found a good one, adapted it to make it as healthy and delicious as possible, and this recipe was born.

We’ve been enjoying these all week for snacks and breakfasts alike!


Oatmeal Chocolate Chip Muffins

1 and 1/2 c. oats
2 and 2/3 c. flour (I used half white, half whole wheat)
2/3 c. brown sugar
4 t. baking powder
1/2 t. salt
2 eggs
1/2 t. cinnamon
1 t. vanilla
1 and 1/2 c. milk
1/2 c. coconut oil
6 oz. chocolate chips

Preheat oven to 400 and spray muffin tin with cooking spray.

Heat milk and coconut oil in glass measuring cup for a minute until both are warm and coconut oil is no longer solid.

In bowl, crack and beat eggs, then slowly add milk mixture a little at a time. (If milk is boiling hot, wait for it to cool before adding to eggs. You don’t want the eggs to scramble.)

Stir in sugar, baking powder, salt, cinnamon, and vanilla until well incorporated.

Mix in oats and flour until just mixed, then stir in chocolate chips. Will be thicker than cake batter, but not as thick as a dough.

Fill muffin tin 2/3 full with the batter and bake 16-18 minutes, or until tops are light golden.

Makes roughly 18 muffins (mine made 17).



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