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Chocolate Oatmeal Walnut Muffins

Details

Time
1 hour
Skill Level
Beginner
Yields
12 muffins

Bake up something special for any time of day with these banana and cocoa oatmeal muffins. Chopped walnuts add a pleasant crunch to these soft and chewy muffins. Spread peanut butter on top or enjoy them with coffee for a delightful result.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
17 minutes
Cool Time
5 minutes

Ingredients

  • 1 cup

    quick-cooking rolled oats

  • 1 cup

    buttermilk or sour milk*

  • 1/3 cup

    vegetable oil

  • 2/3 cup

    packed light brown sugar

  • 1

    egg

  • 1 tsp

    vanilla extract

  • 3/4 cup

    all-purpose flour

  • 1/4 cup
  • 1 tsp

    baking powder

  • 1 tsp

    salt

  • 1/2 tsp

    baking soda

  • 1 cup

    coarsely chopped walnuts

  • powdered sugar (optional)

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Muffin Cup Tin
2-1/2-Inch Muffin Cup Tin
Muffin Cups
Paper Muffin Cups
Mixing Bowl
Mixing Bowl
Bowl
Bowl
Measuring Cups
Measuring Cups
Rubber Scraper
Rubber Scraper
Wire Rack
Wire Rack
1

Heat oven to 400°F. Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.

2

Stir together oats and buttermilk in small bowl; let stand 20 minutes.

3

Stir together oil, brown sugar, egg and vanilla in large bowl. Add oats mixture, stirring well. Stir together flour, cocoa, baking powder, salt and baking soda. Add to oats mixture, blending until moistened. Stir in nuts. Fill muffin cups 2/3 full with batter.

Tip

To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

4

Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm or cool.

Additional questions?