Oat and Chocolate Chip Muffins

    45 min

    A hearty oaty muffin is made into a weekend breakfast treat with the addition of chocolate chips!

    538 people made this

    Serves: 12 

    • 100g porridge oats
    • 300ml milk
    • 1 egg
    • 125ml vegetable oil
    • 150g dark brown soft sugar, divided
    • 125g chocolate chips
    • 125g chopped pecans, divided
    • 150g flour
    • 4 teaspoons baking powder
    • 1 teaspoon salt

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 200 C / Gas mark 6. Grease each cup of one 12-cup muffin tin, or line with paper cases.
    2. Stir egg, oil, 3/4 of the brown sugar, chocolate chips and 1/2 of the pecans into the oat and milk mixture.
    3. Combine flour, baking powder and salt. Add oat mixture to flour mixture, gently stirring until just moist (do not over-mix). Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
    4. Bake in the preheated oven for 20 to 25 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (512)


    A comparatively light muffin compared to other oat-based muffins. I used 20% less sugar and oil (120g sugar; 100ml oil)and they turned out great.  -  05 Feb 2012


    Very nice, although I would add less oil next time for us. I also used large sultanas instead of nuts.  -  13 Oct 2010


    I halved the recipe for a trial. Followed Khaled's advice to drop sugar n oil, esp when I am already using semi-sweet chocolate chips. Made a few tweaks in ingredients like organic baby oats instead of porridge oats n used raw sugar in place of soft brown sugar. Results of 6 tender moist muffins. Excellent recipe to sneak in oats into your diet. Will make these again.  -  15 Jan 2014