Oat & Chocolate Chip Muffins

Oat & Chocolate Chip Muffins
12th September 2018

Oat & Chocolate Chip Muffins

We have a perfect recipe bake to fill those lunchboxes with, a hearty oaty muffin with some scrumptious chocolate chips.

Check out our suggested replacement ingredients below to cater for a gluten-free, dairy-free or nut-free diet.


  • 100g Porridge Oats (buy gluten-free porridge oats as a gluten-free recipe)
  • 300ml Milk (replace with soya for a dairy-free recipe)
  • 1 Egg (remove the egg and add an extra 100 ml of sunflower oil for a dairy-free alternative)
  • 125ml Sunflower Oil
  • 150g Dark Brown Soft Sugar, (divided)
  • 125g Chocolate Chips (go for dark chocolate with no milk content for a dairy-free alternative)
  • 125g Chopped Pecans, (divided) (remove the pecans for a nut free recipe)
  • 150g Flour
  • 4 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  1. Combine oats (leave a cup of eats to the side) and milk together in a mixing bowl and allow to stand for 15 minutes. Preheat oven to 200 C / Gas mark 6. Grease each cup of one 12-cup muffin tin, or line with paper cases.
  2. Stir egg, oil, 3/4 of the brown sugar, chocolate chips and 1/2 of the pecans into the oat and milk mixture.
  3. Combine flour, baking powder and salt. Add the oat mixture to flour mixture, gently stirring until just moist (do not over-mix). Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar, oats and pecans.
  4. Bake in the preheated oven for 20 to 25 minutes.

Our scrumptious selections of readily baked muffins include Chocolate Chip and Decadent Chocolate. View our full range of muffins for delivery direct to your door. Proudly Baked in the UK.