These mini oatmeal chocolate chip muffins hit that sweet spot between hearty and indulgent. The oats add a satisfying chew and a bit of whole-grain goodness while the chocolate chips make every bite feel like a little reward. They’re small enough to be a guilt-free snack but filling enough to hold you over until your next meal. Whip up a batch on the weekend and you’ll have a week’s worth of breakfasts or snacks ready to go — no reheating required.
- Swap: Use unsweetened applesauce in place of butter or oil to reduce fat while keeping the muffins perfectly moist.
- Make-ahead: These freeze beautifully — bake a double batch and freeze half for busy mornings.
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Variation: Add a teaspoon of cinnamon or a handful of chopped walnuts for extra warmth and texture.
- Serving: Pack 3–4 in a small container for a balanced snack alongside a piece of fruit or string cheese.
I love baking mini muffins or cupcakes especially when they are only 1 point each.. (2 smart points each) These oatmeal chocolate chip muffins are super easy to make and taste amazing, there’s just enough chocolate chips in them to make you feel like your cheating. They make for a great go to snack when your in the kitchen cooking and need something small to nibble on.
Mini oatmeal chocolate chip muffins
Ingredients
- 2/3 cup white flour
- 1/4 cup sugar
- 1/2 cup oats
- 1.5 t baking powder
- 1/2 cup almond milk, I use unsweetened vanilla
- 2 T unsweetened applesauce
- 1 egg
- 1 t vanilla extract
- 3 T mini chocolate chips
Instructions
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Preheat oven to 350F, spray a mini muffin pan.
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Mix dry ingredients together then add in wet, fold in chocolate chips. Fill your mini muffin tin.
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Bake for 14-16min, yields 30 mini muffins. 2 sp or 1pp each Best stored in the fridge..
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Nutritional info per muffin.. Calories 39… Fat 0.7g… Saturated fat 0.3g… Carbs 7.5g… Fiber 0.2g… Sugars 4.3g… Protein… 0.7g…
