We went a little overboard buying ripe bananas last fall. Our freezer was so full of them that banana split muffins were a weekly occurrence on our breakfast table. (You can read that story by clicking here.)
We had so many of them that the children have revolted. Too be honest – I’m not sure I ever want to see them again!
It was time for a new muffin.
My quest for a yummy – somewhat healthy and must have chocolate – addition to our breakfast table yielded these little delights.
There were almost like eating a chocolate chip cookie for breakfast and the oatmeal helps me to pretend they are healthy. (I’ve always been good at make-believe!) 🙂
Oatmeal Chocolate Chip Muffins
1 – 1/4 cups quick-cooking oats
1 – 1/4 cups milk
1/2 cup vegetable oil (I used melted butter)
3/4 cup brown sugar (packed and divided)
3/4 cup semisweet chocolate chips
1 cup nuts(I used walnuts – but pecans would be wonderful also)
1 – 1/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a medium bowl combine the oatmeal and milk; allow to stand for 15 minutes. Grease or line muffin tin with paper liners.
Stir egg, oil, 1/2 cup brown sugar, chocolate chips, and 1/2 cup nuts into the oat and milk mixture.
In a large bowl combine the flour, baking powder, and salt. Add the oatmeal mixture to the flour mixture, stirring until just moist.
Fill each muffin cup 2/3 fill.
Combine the remaining brown sugar and nuts, sprinkle on top of the muffins.
Bake for 20-25 minutes.
These are heavenly right out of the oven – but they do freeze well and heat up nicely in the microwave.
Yum! We were so ready for these!