An Afternoon of Rain and Baking: Oatmeal Chocolate Chip Muffins

To make this a tad bit “healthier” I exchanged half of the all purpose flour with whole wheat flour.

I also add about 1 teaspoon of cinnamon for more warmth. And a splash of vanilla extract into the oatmeal mixture.

Replaced the oil with unsweetened applesauce! Adds moisture without the extra fat 🙂

And here they are!


1 1/4 cup Oatmeal
1 1/4 cup milk (of choice)
1 Egg
1/2 Applesauce (feel free to use oil)
3/4 cup Brown Sugar
3/4 cup mini semi-sweet chocolate chips
1/2 cup pecans (I used walnuts because I didn’t have pecans on hand, but any nut will do or can be omitted)
Splash of Vanilla Extract
1/2 and 1/8 cup All purpose flour
1/2 and 1/8 cup whole wheat flour (OR 1 cup and 1/4 of All Purpose Flour)
4 Tsp Baking Powder
1 Tsp Salt
1Tsp Cinnamon


  1. Preheat your oven to 400F
  2. Let the oats soak in the milk for 15 minutes.
  3. Add the applesauce, brown sugar, chocolate chips, nuts, and vanilla extract to the oat mixture.
  4. In a larger bowl combine the dry ingredients.
  5. Now incorporate the oatmeal mixture into the dry. Don’t overmix! 
  6. Fill you muffin tins almost full but leave some space because they will rise.
  7. Let bake for 20-25 minutes. Cool for about 5 minutes and feast!

I would store these in the fridge because the sugar tends to glaze over if left outside.

These can be frozen and eaten on another date!



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