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 egg
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!

I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.