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Oatmeal Chocolate Chip Muffins

Rebecca | Roses & Whiskers
Oatmeal chocolate chip cookies in muffin form! Flavorful and full of texture, these muffins are sure to be a hit with the whole family. Easy to make gluten free.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12 muffins


  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup light brown sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp extra virgin blood orange olive oil optional
  • 1/8 tsp almond extract
  • 1 cup gluten free 1 to 1 baking flour for gluten-full, substitute all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup unsweetened applesauce room temperature
  • 1 cup gluten free quick cooking oats or gluten-full substitute
  • 1 cup chocolate chips I prefer milk chocolate, but you can also use semi-sweet


  • Preheat the oven to 350 °F (177°C) and grease muffin pan. (I prefer using cooking spray with muffins instead of baking cups.)
  • Cream the butter and sugar until light and fluffy. Then beat in the egg until fully incorporated. Mix in extracts and olive oil.
  • In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the butter mixture on low speed, alternating with applesauce. Fold in oats and chocolate chips.
  • Spoon the batter into the prepared pan so that each cup is 3/4 full. Bake for 18 to 22 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean.
  • Leave in the pan for two minutes before transferring to a wire cooling rack. Use a knife to gently pull the muffins out of the hot pan if you used cooking spray instead of baking cups.
  • Store in an airtight container. These also freeze well!