Oatmeal Chocolate Chip Muffins

An Oatmeal Chocolate Chip Muffin broken in half on a small white plate.

3 from 2 votes

Oatmeal Chocolate Chip Muffins are gluten-free and made of oats. The chocolate chips and loads of vanilla make them a dessert-like treat.

Prep Time15

Cook Time20

Resting Time1

Total Time1 35

Course: Breakfast, Dessert, Snack

Cuisine: Universal

Keyword: chocolate chip, gluten free, muffin, muffins, oat, oatmeal, oats, rolled oats

Special Diet: Dairy Free, Gluten Free, Nut Free, Vegetarian

Servings: muffins

Calories: 223kcal

Author: Carissa Serink

Equipment

Ingredients

2 ½ cups rolled oats divided
¾ cup brown sugar
1 Tablespoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
½ cup plain or vanilla Greek yogurt see note
½ cup milk see note
¼ cup canola oil or other neutral-flavored cooking oil
2 large eggs
2 teaspoons vanilla extract
½ cup chocolate chips regular or mini, plus 1-2 Tablespoons to sprinkle on the tops of the muffins (optional)

US Customary - Metric

Instructions

Add 1 ¼ cups rolled oats to a clean coffee grinder or mini food processor. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a coffee grinder).
Whisk together the ground oats, the remaining 1 ¼ cups rolled oats, ¾ cup brown sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon table salt in a large bowl. Set aside.
In a small bowl or large measuring cup, whisk together ½ cup plain or vanilla Greek yogurt, ½ cup milk, ¼ cup canola oil, 2 large eggs, and 2 teaspoons vanilla extract.
Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners or greasing the cups with neutral-flavored cooking oil. Fold ½ cup chocolate chips into the batter with a spatula. Divide the batter evenly among the muffin cups. Top each muffin with a sprinkle of extra chocolate chips or turbinado sugar, if desired.
Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.

Notes

Instead of using ½ cup each Greek yogurt and milk, you could use 1 cup of regular yogurt, buttermilk (liquid or powdered), or soured milk (1 Tablespoon lemon juice or vinegar with enough milk to equal 1 cup). Use your favorite dairy-free yogurt and milk to make this recipe dairy-free.

Nutrition