Ingredients
12
12 servings
- •1.25 cups quick cooking oats
- •1.25 cups milk
- •1 cup chopped pecans, divided
- •0.75 cup packed brown sugar, divided
- •0.75 cup semisweet chocolate chips
- •0.5 cup vegetable oil
- •1 egg
- •1.25 cups all-purpose flour
- •4 teaspoons baking powder
- •1 teaspoon salt
Instructions
- Combine oats and milk in a medium bowl; allow to stand for 15 minutes. Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir 1/2 of the chopped pecans, 1/2 cup of the brown sugar, chocolate chips, vegetable oil, and egg into oat and milk mixture.
- Combine flour, baking powder, and salt in a separate bowl. Stir in oat mixture until just moist. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with remaining brown sugar and pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes.
Nutritional Facts
Per 12 servings
- Calories: 345
- Carbohydrate: 39g
- Fat: 20g
- Fiber: 3g
- Protein: 5g
- Sugar: 21g
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