Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom

Oatmeal Chocolate Chip Muffins (New Recipe #72) August 15, 2013



My sister-in-law, Kalyn, made these muffins for John and me on a visit to Ardmore a few months back. She had found the recipe on the Tasty Kitchen website, and she and her family had grown to love the muffins. John and I did, too. I had assumed that the muffins would not be Points-friendly, but I was pleasantly surprised to discover that a muffin with chocolate chips could also be healthy. Ever since then, I have been wanting to make up a batch of my own.  This week, in which I’m trying to stock up my freezer with homemade goodies before the back-to-school rush begins, was the perfect time to try out this muffin recipe.


I did make one alteration to the original recipe in the interest of lowering Points. The original recipe calls for one full cup of chocolate chips, but I reduced that to ½ cup and thereby saved one Point per muffin. The ½ cup of chocolate chips was still more than enough to imbue each bite with chocolate-y goodness. These muffins are fantastic and earned a high, 4.5-star rating from the Pierces.


Oatmeal Chocolate Chip Muffins

1 cup old-fashioned oats
1 cup low-fat milk, divided use
1 whole egg
⅓ cups packed brown sugar
¼ cups unsweetened applesauce
2 tsp vanilla
½ cups whole wheat flour
½ cups all-purpose flour
¼ cups flax meal
1 teaspoon baking soda
½ teaspoons salt
1 teaspoon cinnamon
½ cup milk chocolate chips

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or spray with nonstick spray. Set aside.

2. In a small bowl, combine 1 cup oats, and ½ cup of milk. Let the oats soak for 5 to 10 minutes.

3. In a large bowl, whisk together the egg and brown sugar until smooth. Add applesauce and vanilla, mixing well. Mix in flours, soaked oats, flax meal, baking soda, salt and cinnamon. Add the remaining ½ cup milk. Fold in chocolate chips.

4. Fill muffin cups with batter. Bake for 15-18 minutes, until a tester comes out clean. Best served warm.

5. Store in an airtight container. Can easily be frozen.

Yield: 12 servings. Per serving, 4 PointsPlus.


2 Responses to “Oatmeal Chocolate Chip Muffins (New Recipe #72)”

  1. […] out to make this recipe for dinner one evening. Earlier that morning, I had made my Oatmeal Chocolate Chip Muffins using foil muffin tin liners. In an attempt to be economical, I used the paper liners that had […]

  2. […] Cheese and Tomato Omelet Turkey Breakfast Sausage Baked Peach Pancake Apple-Raisin Baked Oatmeal* Oatmeal Chocolate Chip Muffins* Brown Sugar-Banana Waffles Baked Banana Oatmeal* Better Blueberry Muffins* Honey Whole-Wheat […]

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