I love muffins. I used to only eat muffins for breakfast, but lately I’ve been having my muffins for dessert. Unlike my Skinny Mini Double Fudge Banana Muffins, these Bakery Style Oatmeal Chocolate Chip Muffins are basically cupcakes without frosting. They’re big (but still made in a standard size muffin tin), tender, moist, and full of chocolate chips – just like a bakery muffin! Even though these muffins aren’t necessarily healthy, I’m betting they still have fewer calories than an actual bakery muffin. They make a delicious, weekend splurge breakfast, dessert, or after school/work snack. (Tell me I’m not the only one who comes home from work starving??) Enjoy!
Bakery Style Oatmeal Chocolate Chip Muffins
1-1/2 cup old-fashioned oats, uncooked
2-2/3 cups white whole wheat flour
2/3 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1-1/2 cups low-fat buttermilk
1/2 cup canola or vegetable oil
2 tsp vanilla extract
1/2 cup mini semi-sweet chocolate chips (plus 1-2 tbsp more for topping, if desired)
1. Preheat oven to 400 degrees.
2. Combine the oats, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, mix the eggs, milk, vanilla, and oil.
3. Stir the egg mixture into the flour mixture until moistened. Fold in the chocolate chips.
4. Fill greased muffin cups completely to the top with batter. Sprinkle with a few additional mini chocolate chips, if desired. Bake at 400 degrees for 20 minutes, or until tops are light golden. Makes 14 large (but still standard muffin tin) muffins. (You could easily make smaller muffins, if desired.)
Nutritional Info (per muffin): 276 calories; 12.2 g fat; 35.9 g carbohydrates; 3.1 g fiber; 6 g protein.