Oatmeal chocolate chip cookie muffins — a breakfast that tastes like dessert!
Close your eyes and imagine biting into a warm oatmeal chocolate chip cookie fresh from the oven.
Sound good? These muffins deliver exactly that — cookie flavor and texture tucked into a soft, tender muffin. They’re the best of both worlds.
Made with wholesome ingredients, these muffins come together easily and store well for grab-and-go breakfasts or snacks throughout the week.
They truly taste just like biting into a cookie — rich, buttery, and filled with melty chocolate chips.
These muffins are packed with better-for-you ingredients and are great to prepare on a weekend to enjoy all week long.
Let that sink in: a healthier breakfast muffin that melts in your mouth like an oatmeal chocolate chip cookie. Basically breakfast perfection.
How to make oatmeal chocolate chip cookie muffins:
Using whole wheat pastry flour gives these muffins a soft, delicate crumb and is a healthier swap for all-purpose flour. The recipe also includes olive oil, applesauce, and melted coconut oil for moistness and flavor.
These muffins are simple, satisfying, and crowd-pleasing — perfect for families or for making ahead to enjoy during busy mornings.
This recipe yields 24 muffins — plenty to share or freeze. I split a batch with my neighbor and kept the rest at home. My little one loved them and declared them “mmm,” which counts as a mom win.
Enjoy them warm from the oven, or reheat a muffin for a few seconds in the microwave the next day — they taste great either way.
Making these? Tag @buildyourbite on Instagram and use #buildyourbite — I’d love to see your creations!
Save these oatmeal chocolate chip cookie muffins on Pinterest:
More healthy muffin recipes:
- Healthy Zucchini Bread Muffins
- Gluten Free Chocolate Chip Muffins
- Healthy Blueberry Muffins
- Greek Yogurt Chocolate Banana Muffins
Oatmeal Chocolate Chip Cookie Muffins
Print Recipe
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup coconut oil, melted
- 1/3 cup unsweetened applesauce
- 1/3 cup unsweetened almond milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 2 cups whole wheat pastry flour
- 2 cups rolled oats (old fashioned)
- 10 oz chocolate chips
Instructions
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Whisk together olive oil, melted coconut oil, brown sugar, vanilla extract, almond milk, and applesauce.
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Add the eggs and whisk until combined.
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In a separate bowl, whisk together nutmeg, salt, whole wheat pastry flour, baking powder, and baking soda.
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Add the dry ingredients to the wet and fold with a rubber spatula until just combined.
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Fold in the rolled oats and chocolate chips.
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Line two muffin tins with parchment paper liners to prevent sticking.
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Fill each liner about 3/4 full with batter.
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Bake at 350°F (175°C) for 19–22 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
Calories: 240kcal,
Carbohydrates: 29g,
Protein: 3g,
Fat: 13g,
Sugar: 16g
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