Chock Full O Goodness Muffins
Packed with wholesome ingredients and bursting with flavor, Chock Full O Goodness Muffins are the ultimate treat for breakfast or snack time. These moist, hearty muffins combine the goodness of rolled oats, applesauce, and shredded coconut with the irresistible sweetness of semi-sweet chocolate chips and dried cranberries or raisins. A hint of cinnamon adds warmth, while chopped walnuts or pecans bring a satisfying crunch. Perfectly balanced and easy to make, this recipe comes together in just 15 minutes of prep time, making it an ideal choice for busy mornings or meal prepping. Plus, they’re customizable—swap in your favorite nuts or dried fruits to suit your taste. Bake a batch today and enjoy these lightly sweet, nutrient-packed muffins that truly live up to their name!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 0.5 cup light brown sugar, packed
- 0.5 cup unsweetened applesauce
- 0.75 cup milk (dairy or non-dairy)
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans
- 0.5 cup raisins or dried cranberries
- 0.25 cup shredded unsweetened coconut
- 0.25 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, combine the brown sugar, applesauce, milk, vegetable oil, egg, and vanilla extract. Whisk until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and gently stir together until just combined. Avoid overmixing as this can make the muffins dense.
Fold in the chopped nuts, dried fruits, shredded coconut, and chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 429.3 g | 156% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 204.8 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 533 mg | 41% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
