Molasses Oatmeal Chocolate Chip Muffins

Total Time
30mins
Prep 10 mins
Cook 20 mins

These are a great sweet muffin without being cloyingly sweet. My kids love muffins and we eat them a lot. Most of the time I put fruits or veggies in them, but this is the one I created for a sweet treat. The molasses gives it a nice darker color.

Ingredients Nutrition

Directions

  1. Mix all the dry ingredients together except the chocolate chips.
  2. Add the wet ingredients and mix just until blended.
  3. Now add the chocolate chips and mix.
  4. Fill muffin tins sprayed with non-stick spray (or use muffin liners) 2/3 of the way full.
  5. Bake at 400°F for about 20 minutes or until slightly brown and a toothpick inserted into a muffin comes out clean.
Most Helpful

5 5

I just made these muffins for my family and OH MY GOODNESS, these are absolutely delicious! I ground my oatmeal in the blender before adding to the recipe for the texture and used 3 whole eggs as suggested in another review as I didn't want to waste the yolks and had nothing to use them in right away. Other than that, I followed the recipe exactly. This is such an easy recipe for children to help make. This is definitely a keeper! Thank you! **A tip I have found helpful with the muffin liners, if you are having trouble with muffins sticking, I spray the papers with cooking spray before adding the mixture and the papers pull right off.

5 5

Wow, these are great! I am hooked! I added 1/2 ww flour, and some flaxseed, and there were tasty! next time, i think i will add 2 tbsp's more molasses and cut out 2 tbsp's oil... i really loved the molasses flavor. Also, next time i will use semi-sweet chocolate chip instead of milk chocolate chips... i think the bitter chocolate will compliment the molasses. When i mixed the batter up, it was thin which concerned me, but they turned out wonderful! cant wait to make again!

1 5

We must be used to a lighter and moister muffin than the other reviewers that gave this recipe four and five stars. We found this muffin to be dense and dry. Before it went into the oven, I had a bad feeling- the batter was too wet (not thick like a muffin batter should be). Sadly we wound up throwing them out. What a waste of ingredients! We are so disappointed, especially since we bake two batches of muffins a week (one healthy batch that we have previously baked and loved, and the other batch is a new healthy recipe to try).