Chocolate Oatmeal Walnut Muffins
Start your morning with a batch of irresistibly moist and flavorful Chocolate Oatmeal Walnut Muffins, the perfect combination of indulgence and nutrition. These muffins feature a wholesome base of rolled oats blended with rich cocoa powder and studded with crunchy walnuts and gooey semi-sweet chocolate chips for a delectable texture. With their quick 15-minute prep time and simple one-bowl method, they’re a stress-free treat that’s perfect for busy mornings or an anytime snack. Made with pantry staples like milk, vegetable oil, and vanilla extract, this recipe is highly versatile and easy to adapt to dietary preferences. Serve these hearty muffins warm for a comforting breakfast, or pack them for on-the-go snacking. Optimal for freezing, these muffins allow you to enjoy homemade goodness anytime! Perfect keywords: chocolate oatmeal walnut muffins, easy muffin recipe, breakfast muffins, healthy snack ideas, chocolate walnut muffins.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Rolled oats
- 0.33 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 cup Milk (any kind)
- 0.5 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped walnuts
- 0.5 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 grease the cups lightly.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
In a medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Avoid overmixing, as this can make the muffins dense.
Fold in the chopped walnuts and chocolate chips until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
3736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 450.4 g | 164% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 212.8 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 548 mg | 42% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2514 mg | 53% | |
*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.
