This easy and healthy chocolate chip muffin recipe has been a standard in our family for years now and Lincoln likes it just as much as the rest of us. It’s packed full of oatmeal and walnuts and while it calls for coconut oil, you can substitute vegetable oil just fine (we do about half the time).
Lincoln’s favorite activity these days is “cooking” on his stool in the kitchen (he just turned two). He wants to help with everything we make and while it’s a little frustrating when I’m just trying to get dinner on the table, it is one of my favorite things to do with him as well. In fact, I hear him waking up from a nap now and I’ve promised we can bake “muffits,” per his request, once he’s awake. So if you need me, I’ll be making another batch of these.
The whole wheat base of this muffin recipe can be a great starting point if you’re looking to make healthier blueberry muffins and I also love adding pecans and shredded coconut to it. Sometimes we’ll leave it plain so we can spread honey or nutella on our muffins, too 😉 But, the walnut chocolate chip combo is my favorite to date and Lincoln always requests chocolate chips in the muffins. Clearly he’s related to his mother.
What you’ll need:
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 C cup 2% milk
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips (we prefer mini)
What you’ll do:
- Mix the first six ingredients together in a bowl. Add in eggs, milk, oil and vanilla. Stir in chopped pecans and chocolate chips.
- Grease muffin pan and fill each cup till its 2/3 full. Bake at 400° for 15-17 minutes or until a toothpick or fork inserted near the center comes out clean. Cool on a wire rack.
- Eat immediately (makes about 12). But then save the rest to snack on over the next few days 😉