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Mouthwatering Oatmeal Chocolate Chip Morning Muffins

Delicious and chewy muffins made with wholesome oats and decadent chocolate chips, perfect for breakfast or a snack any time of day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Make sure they are certified Halal.
  • 1 cup all-purpose flour Can substitute with whole wheat or almond flour.
  • 1/2 cup brown sugar Add an extra tablespoon for sweeter muffins.
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk Any variety; ensure it's Halal certified.
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
Add-ins
  • 1/2 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, combine the rolled oats, flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, whisk together the milk, vegetable oil, and vanilla extract until mixed thoroughly.
  4. Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Avoid overmixing.
  5. Fold in the semi-sweet chocolate chips gently until evenly distributed.
  6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for 10 minutes.