What happens when muffins and chocolate chip cookies are best friends? These muffins. These muffins happen. Oatmeal Cookie Muffins. And I’m oh so happy about that.
Ever since making oatmeal chocolate chip cookies a few weeks ago, they have been on my mind. I just love the blend of flavor and texture that oatmeal cookies create. These oatmeal cookie muffins bring that to the breakfast table.
Yeah, that’s a happy way to start your day right there. And guess what, if you use gluten free oats, these babies can be gluten free. It’s like they are wonder muffins. While they have the flavors of cookies, they are packed with good stuff like oats, protein packed Greek yogurt, a whole cup, and no, you don’t taste it! There is even a little banana added in for sweetness and moisture, though the flavor isn’t really noticeable, so if you aren’t a banana fan, don’t worry. And if you are a big banana fan, you could even add in more banana by chopping one up and leaving it in chunks when you stir in the chocolate chips.
While I put my chocolate chips on top of my muffins so they look pretty in the photos, I do suggest, especially with kiddos, that you mix the chocolate chips into the muffins. It’s a bit less messy and makes it harder for certain three year olds (ahem) to not pick them all off. It’s kind of insane the mess a kid can make with a chocolate chip. Trust me on this.
While I used chocolate chips in these, you can use any chips you like or mix in berries or other fruits. When it comes to the mix in part, get creative, whatever works for you! An oatmeal cookie muffin recipe like this is so flexible, you can think of the recipe as a base and pick mix ins to suit your tastes or whatever you have on hand.
For more info on how I make my oat flour, check out this post.
Oatmeal Cookie Muffins
Oatmeal Cookie Muffins
Ingredients
- 1 cup plain or vanilla Greek yogurt
- 1/2 cup softened butter
- 1 large ripe bananas
- 1 tbsp vanilla
- 2 large eggs
- 2 cups oat flour you can grind your oats in your food processor to a flour like consistency
- 1 cup whole oats
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup milk
- 1/2-1 cup chocolate chips
- Optional - adding in a handful of walnuts or pecans would be delicious
Instructions
- Preheat oven to 375 degrees F.
- Combine oat flour, oats, baking powder, baking soda, salt and brown sugar and mix well. Set aside.
- In a food processor or a bowl with an electric mixer, puree or mix your ripe banana until relatively smooth. Add in yogurt and mix until well combined. Add in softened butter and vanilla, mix until well combined. Add in eggs, mixing until combined.
- Combine wet and dry ingredients in a large bowl. Add in milk and stir until all ingredients are well combined but do not over mix. Stir in chocolate chips.
- Scoop into a greased muffin tin.
- Bake for approximately 15-20 minutes or until toothpick inserted into center comes out clean and/or top of muffins springs back when lightly touched. Cool. Store covered. Once cool, you can store them in the freezer, I simply place mine into a zipper style freezer bag.
Notes
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
**Scroll to bottom of page for gluten free / nut free info.**
A slightly different but equally delicious version can be made with these Butterscotch Banana Muffins…
Want more chocolate in your morning? How about these delicious chocolate muffins…
You can always go with chocolate cookies for breakfast. Yes, you can have cookies for breakfast. You totally have my blessing.
Or go all out with the chocolate for breakfast thing and make some chocolate pancakes…
And for the ultimate in chocolate for breakfast, chocolate cinnamon rolls…
Sorry, I get a little carried away with the idea of chocolate for breakfast! 🙂
*To make gluten free: make sure to use oats that are specifically gluten free, as well as gluten free baking soda, baking powder and ALL mix ins.
*To make nut free: the recipe does not call for any ingredients that contain nuts, but you need to verify that EACH ingredient you use is actually nut free, and free from possible traces of nuts or cross contamination. Especially check your chips (chocolate, butterscotch) as brands very greatly. Vermont Nut Free is an option for nut free chips.
*When avoiding anything is your baking for health purposes, always make sure that YOU verify that YOUR ingredients are safe and meet your particular dietary requirements. Also, if you are baking for someone else with food allergies, sensitivities or special diets, make sure to consult with them (or their parent) regarding ingredients to verify if everything is “safe”. Food allergies are not to be messed with, and it is always better to check and double check versus assume. To state the obvious, I am not a doctor, and this is not medical advice. 
Gina says
My whole family loved them!
I only had about a half a cup of the plain Greek yogurt on hand and it still turned out great.
Chris says
These are phenomenal, mostly because the oat flour gives them a delicious texture and flavor. While the baking soda and yogurt interact to raise really well. They are light and sweet but refreshingly not over sweet. Packed with fiber and protein, I can feel really good about feeding these to my kiddos as after school snacks!
Kathy says
If I make these again, I will line the muffin tins with paper muffin cups. They are good but I can’t see these becoming a favorite.
Faelyn says
I didn’t have the oats to make oat flour so I did a mix of 1/2c white and 1/2c Wheat flour. I also made the leavening agents heaping to help with the wheat. I also substituted egg whites for the eggs. Very yummy!