Made with whole grains and naturally sweetened, these Oatmeal Chocolate Chip Muffins are light, tender, and loaded with chocolate chips!

why you will love oatmeal chocolate chip muffins

100% Whole Grain. Made with whole wheat flour and rolled oats, these oatmeal muffins are loaded with fiber and nutrients.
Lower in Sugar. Instead of being full of refined sugars, these Oatmeal Muffins are naturally sweetened with maple syrup and applesauce and then finished with rich chocolate chips to make these muffins taste decadent.
Moist & Tender. Even though this recipe for oatmeal chocolate chip muffins is made with whole grains and less oil than most muffin recipes, the combination of applesauce and milk keeps these muffins super light and fluffy.
Family-Favorite. While my family loves muffins of all varieties, these Oatmeal Chocolate Chip Muffins are a favorite. And because they are made with wholesome ingredients, these oatmeal muffins make a healthy snack perfect for kids.

Notes on Ingredients

Ingredients for Oatmeal Chocolate Chip Muffins labeled on counter.

Oats: Use either old-fashioned rolled oats or quick-cooking oats, NOT steel-cut oats.
Flour: To keep the muffins tender use whole white wheat flour. It produces muffins that are light and fluffy, while still being 100% whole grain. If you don't have whole white wheat flour, all-purpose flour will work in its place.
Milk: Use any variety of milk or non-dairy milk you like. Keep in mind that if using non-dairy milk, you may want to use an unsweetened variety to control the added sugars in the muffins.
Applesauce: Use unsweetened applesauce for this oatmeal chocolate chip muffin recipe, as it will help to naturally sweeten the muffins while reducing the amount of oil needed.
Canola Oil: In place of canola oil, you can use melted butter or melted coconut oil.
Chocolate Chips: You can't have oatmeal chocolate chip muffins without chocolate chips! Use mini or regular semi-sweet, milk, or dark chocolate chips.

Ingredient Substitutions & Modifications

Egg-Free:: In place of the egg, mix together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let the mixture sit for 5-10 minutes before adding it to the batter.
Dairy-Free: Use your favorite dairy-free chocolate chips and non-dairy milk.
Gluten-Free Be sure your oats are certified gluten-free and use a 1:1 all-purpose gluten-free flour blend.
Vegan-Friendly: Use a flax egg in place of the egg and dairy-free chocolate chips.

Tips for The Best Oatmeal Chocolate Chip Muffins

This recipe for oatmeal chocolate chip muffins comes together easily and you will find the detailed instructions in the recipe card. However, I do want to walk you through a few expert tips to ensure that your chocolate chip muffins turn out fluffy, moist, and delicious.

Tip #1: Soak the Oats. It is best to combine the oats with the milk and let that mixture sit while you prepare the remaining ingredients. This will allow the oats to soften as they soak in the milk and helps to produce a really fluffy, tender muffin.

Oats and milk soaking in glass bowl next to other ingredients for muffins.

Tip#2: Add the chocolate chips to the dry ingredients. After whisking together the dry ingredients together, add the chocolate chips directly to the flour mixture and toss them in the flour to coat. This helps the chocolate chips not sink to the bottom, allowing each bite of the muffin to be full of chocolate.

Flour mixture with chocolate chips stirred into flour.

Tip #3. Don't overmix the muffin batter. Combine the wet ingredients and oat mixture with the dry ingredients by simply folding the ingredients together using a wooden spoon until the flour is fully moistened and everything is combined. Be cautious to not overmix the batter, or you may end up with dense, tough muffins.

Batter for Chocolate Chip Muffins combined in glass mixing bowl.

Tip #4: Use an ice cream scoop to keep muffins even in size. You want to fill each muffin cup with about ¼ cup of the oatmeal muffin batter. I love using an ice cream scoop to do this as it is a mess-free way to dish out the batter.

Oatmeal muffin batter evenly divided between 6 muffin tins.

Tip #5 Top with additional oats and chocolate chips. This step is optional but does add a nice flavor and texture to the oatmeal muffins.

Oatmeal muffin batter evenly divided between 6 muffin tins topped with oats and chocolate chips.

Tip #6: Bake until muffins are just set. Bake the chocolate chip muffins until a toothpick inserted into the center of a muffin comes out clean.

Baked chocolate chip muffins in muffin tin.

Storage Instructions

Because these Oatmeal Chocolate Chip Muffins are made with whole grains and no preservatives, they should be stored no longer than 3 days in an airtight container at room temperature. Alternatively, they can be stored for up to 1 week in an airtight container in the refrigerator or frozen in a freezer-safe container for up to 3 months.

Chocolate Chip muffin on cooling rack showing a bite out of muffin.

More Healthy Muffin Recipes

If you tried out these Healthy Chocolate Chip Muffins, I would love for you to leave a comment and review below.