Oatmeal Chocolate Chip Muffins

Vacation. So wonderful.
All I could think about were the beaches, the sun, swimming, and a great week with friends. What I didn’t think about was the 12+ hour drive to South Carolina.
12 hours in the car is a long time. I didn’t really realize it until we were halfway there and we still had 6+ hours to go. It wasn’t too bad (on the way down, at least) but it definitely wasn’t a walk in the park. I have a hard time sleeping in cars, so most of the time I was awake, watching NJ, PA, MD, VA, NC, and SC pass by. (Not really sure what states we drove through exactly.. oh well.) Thankfully we had good music, good friends, and walkie-talkies that kept the 3 cars in constant communication. It was definitely a source of entertainment.

The worst part of a 12 hour car ride? The food. I literally don’t think I can eat at Subway for the next few months. Something about all that driving and all that Subway in my stomach just makes me sick thinking about it. I was at the mall, walked past a Subway, and had to speed-walk past it. Even the sight of it was enough to make me gag.
Good thing I’m brilliant (not really) and planned ahead. I knew I would want some sort of healthy (I use this term loosely) but filling and delicious snacks, and these muffins fit the bill. I’ve made them quite a few times and they’re one of my favorite muffins. (pumpkin cream cheese muffins = the best. just sayin’.) They’re great as a snack, as a breakfast, or as a way to pass the time in the car. The friends I was driving with were definitely happy I was in their car.
Another brilliant moment: The Sugar, Chocolate, and Coffee Bean Grinder I have from Trader Joe’s. It’s actually the best thing ever. I read about it on How Sweet It Is and I was over the moon when my mom brought it home one day. It was awesome on top of these muffins. But I digress.
Oh, and excuse the pictures taken on a towel. I think that was taken while in the middle of Virginia, when I realized I had no “after” pictures of these glorious muffins. Whoops.
Oatmeal Chocolate Chip Muffins
makes 12 muffins
1 cup whole wheat flour
1 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1 egg
1/4 cup unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1 cup milk
1 cup chocolate chips
Preheat the oven to 350 degrees F.
Line a muffin tin with liners/wrappers.
Add the oats to a small bowl and add 1/2 cup of milk. Let it soak for 5-10 minutes while you prepare the first steps of the muffins.
In a large bowl, combine the egg and brown sugar. Whisk until smooth. Add in the vanilla and butter, whisking well. Get the better as smooth as possible (there will be small chunks, so don’t worry). Add the flour, oat mixture, baking soda, salt and cinnamon, and mix it all together. Add in the remaining milk and combine until smooth. Fold in the chocolate chips.Pour roughly 1/4 cup of batter into each hole. If desired, sprinkle some sugar or grind sugar, chocolate, coffee bean mixture on top. Bake for 15-18 minutes, or until the muffins are cooked through.Notes:
1. They’re great room temperature, but they’re best served warm with butter on top (duh), whether fresh out of the oven or warmed up in the microwave.
2. Store in an airtight container or in a zip-lock bag. They should last for about 3-5 days, at room temperature, but I’ve never made it that long. They’ll be gone before you know it.

[recipe from: How Sweet It Is]

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