Overnight Chocolate Chip Oatmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 141.3
  • Total Fat: 3.7 g
  • Cholesterol: 18.5 mg
  • Sodium: 200.6 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.8 g

View full nutritional breakdown of Overnight Chocolate Chip Oatmeal Muffins calories by ingredient


Introduction

This is my sister's muffin recipe that she adapted from my Overnight Apple Oatmeal Muffin recipe. I use freshly milled whole wheat flour. You can easily substitute canned pumpkin or mashed, ripe bananas for the applesauce and chocolate chips and have a whole new recipe!
 This is my sister's muffin recipe that she adapted from my Overnight Apple Oatmeal Muffin recipe. I use freshly milled whole wheat flour. You can easily substitute canned pumpkin or mashed, ripe bananas for the applesauce and chocolate chips and have a whole new recipe!
Number of Servings: 24

Ingredients

    1 cup old-fashioned oats
    2 cups low-fat Buttermilk
    1 3/4 cups Whole Wheat Flour
    1 cup packed Light Brown Sugar
    1 tsp. Baking Powder
    1 tsp. Baking Soda
    1 tsp. Salt
    1 Tbsp. Cinnamon, ground
    1 tsp. Vanilla
    2 large Eggs
    1/2 cup Applesauce (no sugar added)
    1 cup Mini Chocolate Chips

Directions

Combine oats, flour and buttermilk in a bowl. Cover and refrigerate overnight.
The next morning, preheat oven to 350°.
Place buttermilk mixture,brown sugar, baking powder, baking soda, salt, spices, vanilla and eggs in a large mixing bowl. Beat with a mixer at medium speed until smooth. Fold in the applesauce and mini chocolate chips.
Place 1/4 cup batter into each of 24 muffin cups. Bake at 350° for 25 minutes. Remove muffins from pans immediately and place on a cooling rack.
Makes 24 muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user THENEWDARLENE.