Oat and Chocolate Chip Muffins

Oat and Chocolate Chip Muffins


524 people made this

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

Kari Farwell

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.

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Reviews (3)


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

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