What happens when muffins and chocolate chip cookies are best friends? These muffins. These muffins happen. Oatmeal Cookie Muffins. And I’m oh so happy about that.
Ever since making oatmeal chocolate chip cookies a few weeks ago, they have been on my mind. I just love the blend of flavor and texture that oatmeal cookies create. These oatmeal cookie muffins bring that to the breakfast table.
Yeah, that’s a happy way to start your day right there. And guess what, if you use gluten free oats, these babies can be gluten free. It’s like they are wonder muffins. While they have the flavors of cookies, they are packed with good stuff like oats, protein packed Greek yogurt, a whole cup, and no, you don’t taste it! There is even a little banana added in for sweetness and moisture, though the flavor isn’t really noticeable, so if you aren’t a banana fan, don’t worry. And if you are a big banana fan, you could even add in more banana by chopping one up and leaving it in chunks when you stir in the chocolate chips.
While I put my chocolate chips on top of my muffins so they look pretty in the photos, I do suggest, especially with kiddos, that you mix the chocolate chips into the muffins. It’s a bit less messy and makes it harder for certain three year olds (ahem) to not pick them all off. It’s kind of insane the mess a kid can make with a chocolate chip. Trust me on this.
While I used chocolate chips in these, you can use any chips you like or mix in berries or other fruits. When it comes to the mix in part, get creative, whatever works for you! An oatmeal cookie muffin recipe like this is so flexible, you can think of the recipe as a base and pick mix ins to suit your tastes or whatever you have on hand.
For more info on how I make my oat flour, check out this post.
Oatmeal Cookie Muffins
Oatmeal Cookie Muffins
- 1 cup plain or vanilla Greek yogurt
- 1/2 cup softened butter
- 1 large ripe bananas
- 1 tbsp vanilla
- 2 large eggs
- 2 cups oat flour you can grind your oats in your food processor to a flour like consistency
- 1 cup whole oats
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup milk
- 1/2-1 cup chocolate chips
- Optional - adding in a handful of walnuts or pecans would be delicious
- Preheat oven to 375 degrees F.
- Combine oat flour, oats, baking powder, baking soda, salt and brown sugar and mix well. Set aside.
- In a food processor or a bowl with an electric mixer, puree or mix your ripe banana until relatively smooth. Add in yogurt and mix until well combined. Add in softened butter and vanilla, mix until well combined. Add in eggs, mixing until combined.
- Combine wet and dry ingredients in a large bowl. Add in milk and stir until all ingredients are well combined but do not over mix. Stir in chocolate chips.
- Scoop into a greased muffin tin.
- Bake for approximately 15-20 minutes or until toothpick inserted into center comes out clean and/or top of muffins springs back when lightly touched. Cool. Store covered. Once cool, you can store them in the freezer, I simply place mine into a zipper style freezer bag.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
**Scroll to bottom of page for gluten free / nut free info.**
A slightly different but equally delicious version can be made with these Butterscotch Banana Muffins…
Want more chocolate in your morning? How about these delicious chocolate muffins…
You can always go with chocolate cookies for breakfast. Yes, you can have cookies for breakfast. You totally have my blessing.
Or go all out with the chocolate for breakfast thing and make some chocolate pancakes…
And for the ultimate in chocolate for breakfast, chocolate cinnamon rolls…
Sorry, I get a little carried away with the idea of chocolate for breakfast! 🙂
*To make gluten free: make sure to use oats that are specifically gluten free, as well as gluten free baking soda, baking powder and ALL mix ins.
*To make nut free: the recipe does not call for any ingredients that contain nuts, but you need to verify that EACH ingredient you use is actually nut free, and free from possible traces of nuts or cross contamination. Especially check your chips (chocolate, butterscotch) as brands very greatly. Vermont Nut Free is an option for nut free chips.
*When avoiding anything is your baking for health purposes, always make sure that YOU verify that YOUR ingredients are safe and meet your particular dietary requirements. Also, if you are baking for someone else with food allergies, sensitivities or special diets, make sure to consult with them (or their parent) regarding ingredients to verify if everything is “safe”. Food allergies are not to be messed with, and it is always better to check and double check versus assume. To state the obvious, I am not a doctor, and this is not medical advice.
These look great. My kids tend to reject anything I bake that contains bananas. Do you think I could simply leave the banana out? If not, any recommendations for a good substitute? Thanks in advance.
Emily, I will say, the banana flavor is very mild (I don’t *love* bananas). They do add some moisture and sweetness, so I would say maybe cut them in half and up the Greek yogurt. Otherwise, I’d recommend this recipe, and you can just swap the butterscotch chips for chocolate chips. 🙂
Could you substitute the bananas with applesauce, do you think?
The bananas are going to provide a creaminess and moisture that applesauce isn’t going to quite replicate. You could try it, but I can’t speak to what the results would be.
Hi! What kind of oats for this? Old fashioned or the instant? Thanks!
Hi Maisk, I use old fashioned. 🙂
Jess @ Gas Stove Girl says
These look fantastic! Will this work with quick oats? Or rolled oats only?
Jess, honestly I’ve never found a huge difference. I typically use rolled oats, but have also used instant, and I always feel like I’m missing something because I don’t notice a difference!
What a perfect marriage of flavors!
Gintare @gourmantine says
Looks like a perfect way to kick off a day along with a cup of coffee! I’d probably have the whole batch all to myself.
These look healthy! You have the Greek Yogurt and oat flour, and bananas in it and I know that that’s all healthy stuff. 🙂 I’ll be baking these muffins very soon!
Betsy @JavaCupcake says
Looks so yum! LOVE the chocolate chips that are bursting out of the muffin! So good!
I LOVE chocolate! These muffins look so delicious. I love it when I can have chocolate in the morning and still be healthy 🙂 It’s a win, win!! Thanks for the awesome recipe!!
Taylor @ Food Faith Fitness says
Yum! Two of my favorite things combined into one…these are brilliant! I am always on the lookout for quick snacks to send in my hubbys lunch, and these muffins look like a winner!
Laura @ Lauras Baking Talent says
These look delicious! Packed with so much goodness too with the yogurt and banana. Thanks for sharing 🙂