Oatmeal Chocolate Chip Muffins

I know I’m late to the party lol Been making these muffins for over 20 years! Delicious for snack, breakfast, etc. with minimal effort. Tried using applesauce to replace oil/egg but ended up sticking to wrapper, now I don’t change a thing! Classic recipe, thank you Kari 🙂

I used the recipe as is, except using butter in place of oil. They smelled amazing as they baked. I did bake for 18 minutes and they were perfectly done. Delicious!

I forgot the baking power!! OMG… My Husband and Grandson still loved them (they said) they were more like a cookie… I am def going to do these again!!

The muffin are nice and moist, however, super crumbly. I feel like they need more of a binder. I did add a tsp of cinnamon to my batter for some more flavour. For the topping, I very finely chopped a few pecans and mixed with cane sugar.

Yummy recipe! We added vanilla and then red food colouring to the last little bit of batter cuz my grandson wanted to make some of them my favourite colour 🙂

This recipe made about 16 regular muffins. They tasted okay. The combination of pecans and semi sweet chocolate chips made the muffins taste bitter. Next time I would probably use milk chocolate chips or maybe add some sugar. I also checked them at 18 minutes and they were almost overdone. I would eat them again though with some little changes.

I made them gluten-free, my substituting with almond flour and I also substituted with coconut oil . I baked them less time, to avoid them being dry. They were moist and delicious! Thank you!

Excellent Recipe ! Just made this tonight ! I am very happy with this recipe and would use again!! Thanks for sharing !!

Not good at all. Wasted 2 batches worth of ingredients. Very disappointed

This recipe is great… as a base. As other people have noted outside of the chocolate chips there is little to no flavour, I’ve taken to adding a teaspoon of pumpkin pie spice to add a little something, and I use regular steel cut oats (not quick ones) and soak them overnight instead of 15 minutes. I also omit the toppingsThey’re one of my favourite things to make but with all the changes didn’t think I could give a full review. I’ll make them on my days off and freeze them so I can take them out in the morning and have them for breakfast during the work week, they’re a great little pick me up!

Some the best muffins I’ve ever made! They were great on so many levels; depth of taste, sweetness, the versatility of each bite, texture, and most of all – I did not have to profoundly alter the recipe to make it work. All ratios provided are sound, even if you convert to grams. It is definitely good as is. The changes I did however make were: I used butter instead of oil (I’d actually recommend this for a richer flavor). I did not have brown sugar, so I used white sugar which I mixed date paste into. That was an almost perfect substitution. I also used 20% less sugar overall. I had no chocolate chips so I simply added chunks of tablet chocolate. Do not skip the soaking of the oats! it’s pivotal for this recipe to work.

I’ve made this recipe several times now and we love them. They are moist and oaty. I leave out the pecans because of a nut allergy and usually use soy milk and it consistently turns out great.

Great recipe, I did change a few things for a healthier option: soymilk and instant oats (although these are less fibrous, they make a lovely fluffy texture), extra dark chocolate chopped into pieces, raw honey instead of brown sugar (I used a cinnamon creamed raw honey), and coconut oil, topped with ground flax seeds and chopped walnuts. Absolutely BOMB!

This is a solid muffin recipe. I followed it exactly aside from also adding a bit of vanilla as other reviewers suggested. I have made it with just chocolate chips and also with a mix of chips and pecans. Both ways are good. It only took 18 minutes in the oven for me, our oven cooks fast.

I didn’t realize was only supposed to put half of the Brown sugar in the brownies and then sprinkle the wrest on top, but it was still delicious!!

I made this just as described and they were a huge hit! I made them a 2nd time and as I was finishing, my phone rang and I forgot to add the topping but they were still delicious and nobody missed the extra sugar! Win win!

Lovely muffin! I added a bit of frozen berries as well. Very tasty and I love the texture. They didn’t rise as much but I think that’s because I loaded them up too much.

SOOOO YUMMY, I can’t stop eating these! I only used 1/2 cup of candied pecans. I added 2 ripe medium bananas for moistness, some vanilla, cinnamon, added 1packet of instant Starbucks caramel coffee, & instead used 1&1/2 cups of Oat Flour. Some of the best gluten free muffins ever. This recipe is dangerously delicious!

My family and I thought these were great. I am telling myself they are a bit healthier than regular muffins because of the rolled oats (yes?)! We used mini-chips because I figured those would work a bit better than full-size and I had them on hand. I do think the batter could have benefitted from some vanilla extract – I agree with the reviewer who said they were bland other than the chocolate chips & pecans – but at the same time, those were added to give it that flavor! LOL so it doesn’t bother me. Again, this recipe was good, esp. for a healthier muffin. Next time I will make extra and freeze so we can keep these on hand. I wouldn’t even feel guilty giving these to my kids for breakfast ??

I thought these were a little dry and crumbly. I left out nuts though. I may add a little butter or a bit more oil. I bet applesauce would be yummy. Over all though a good recipe. The recipe yielded 11 good sized muffins, I filled my liners about 3/4 full.

i added bananas , moist and tasted fantastic. Will definitely make again