Overnight Chocolate Chip Oat Muffins

Overnight Chocolate Chip Oat Muffins

So, I am not proud of myself. I made these muffins and then I ate one, you know for taste-testing purposes. And then when I realized they were totally delicious, kind of like a pancake in muffin form, I had another one.

You know, just to make sure my taste buds weren’t lying the first time. And then Wyatt went down for his nap and I was all “I deserve a treat for keeping my kid alive until after lunch” so I ate another muffin.

Then after dinner I totally needed something a little sweet. You know, obviously. So I had another one.

One day. Four muffins. My belly.

Anyway, all I’m saying is that these things are yummy. And I have no self-control.

Overnight Chocolate Chip Oat Muffins Recipe

Ingredients:

  • 1 cup old fashioned oats
  • 1 cup buttermilk (I used 1 cup of water mixed with 4 tablespoons of buttermilk powder)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup light brown sugar
  • 1 egg, beaten
  • 1/4 cup butter, melted
  • 1 cup mini chocolate chips (or other mix-in of your choosing)

Directions:

  1. Mix the oats and buttermilk in a bowl, cover, and leave in your fridge overnight
  2. In the morning, remove the oat and buttermilk mixture from the fridge and allow to come to room temperature (mine wasn’t quite room temperature and it turned out great anyway)
  3. Preheat oven to 400 degrees and line a muffin tin with paper cups, or grease with nonstick spray
  4. Once the oats are room temperature-ish, mix in the remaining ingredients just until everything is moistened. You don’t want to over mix!
  5. Fill the muffin cups 2/3 full with the batter and bake for 13-15 minutes. This recipe yields about 12 muffins.

They’re so easy and so delicious. I think I’m going to get crazy and try it with dried cranberries next!

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