This post may contain affiliate links. Please read our disclosure policy.
These oatmeal chocolate chip muffins are made with buttermilk and no refined sugars for a hearty, flavourful snack! It’s like breakfast in muffin form.

I’m back with another muffin recipe! This one is basically breakfast in muffin form. It’s hearty and oatmeal and all things delicious. I love experimenting with different muffins since they’re such a great snack! The kids often have muffins in their lunches for school and I love having them around for an after school snack too!
I experimented for a while with this recipe and just wasn’t getting the result I wanted! They were either too flat or too crumbly or too dry! Lucky for you all I think I’ve got the perfect oatmeal chocolate chip muffin all figured out.
Ingredients in Oatmeal Chocolate Chip Muffins
A few of these ingredients are not set in stone; therefore, I’ve listed them out the way I used them but have included possible alternatives and substitutions as well!
- rolled oats
- whole wheat flour
- all-purpose flour
- baking powder
- baking soda
- cinnamon
- nutmeg
- salt
- egg
- honey
- unsalted butter
- buttermilk
- vanilla
- chocolate chips
Flour: I like to use whole wheat flour in my baking, but I find using ALL whole wheat flour can result in a much more dense, hearty muffin. To balance this out I add all-purpose flour as well. If you have access to white whole wheat flour, I would use all of this instead of combining the two flours.
Honey: I love the taste of honey in these! You can definitely swap this for maple syrup or agave syrup as well.
Butter: If you’re not a fan of baking with butter, you can substitute this for coconut oil.
Buttermilk: Make your own! I always use store-bought as I feel it just works better but you can make your own too! For 1/2 cup of buttermilk, combine 1/2 cup of whole milk with 1 1/2 tsp of vinegar or lemon juice.

Recipe Directions
- Preheat the oven to 425 F and line a 12 count muffin tin with parchment liners.
- Mix together the dry ingredients; the oats, both flours, the baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk the egg with the honey, followed by the butter, buttermilk and vanilla.
- Combine the wet ingredients and dry ingredients together and gently stir until just combined. Add in the chocolate chips and stir again.
- Divide the muffin batter evenly between the muffin tin and sprinkle a few extra chocolate chips and oats on top! Bake the muffins for 5 minutes at high heat, then reduce the heat to 350 F and bake for an additional 12-13 minutes or until a toothpick inserted in the centre comes out clean.
- After 5 minutes in the muffin tin, remove the muffins to a wire rack to cool completely.




Muffins can be stored, once cooled, at room temperature in an airtight container for 3-4 days.
They’re also perfect for storing in the freezer! If you take it out in the morning and pack it for lunch it’ll be perfect halfway through the day!
Can These Oatmeal Muffins Be Made Dairy Free or Vegan?
To make these muffins dairy free, you will have to:
- swap the butter for coconut oil
- use dairy free buttermilk, such as a soy or almond milk substitute
For a vegan version, follow the steps above and also use a flax egg instead of a regular egg. Here are some simple instructions for a flax egg. Also, be sure to use dairy free chocolate chips!


Some Other Fabulous Muffin Recipes
It’s no secret I love a good muffin! Here are a few of my favourites:
- green monster muffins
- almond flour pumpkin muffins
- healthy pumpkin blender muffins
- nutella muffins
- healthy carrot and banana muffins
Also don’t forget to check out my oatmeal page for some other great breakfast ideas!
Print
Oatmeal Chocolate Chip Muffins (No Refined Sugars)
- Total Time: 40 minutes
- Yield: 12 1x
Description
These oatmeal chocolate chip muffins are made with buttermilk and no refined sugars for a hearty, flavourful snack! It’s like breakfast in muffin form.
Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 large egg
- 1/2 cup honey
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk*
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 425 F and line a 12-count muffin tin with parchment liners, or spray the inside of the tin with nonstick spray.
- In a large mixing bowl, combine together the dry ingredients, including the oats, both flours, the baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk the egg together with the honey, then whisk in the butter, followed by the buttermilk and vanilla. Add the wet ingredients to the dry and gently stir until just combined. Add in the chocolate chips and stir again.
- Divide the muffin batter evenly between the muffin tin and sprinkle a few extra chocolate chips and oats on top! Bake the muffins for 5 minutes at high heat, then reduce the heat to 350 F and bake for an additional 12-13 minutes or until a toothpick inserted in the centre comes out clean.
- After leaving the muffins in the tin for about 5 minutes, remove the muffins to a wire rack to cool completely.
These muffins can be stored at room temperature, once cooled, in an airtight container, for 3-4 days. They can also be stored in the freezer for up to 2 months.
Notes
*To make your own buttermilk, combine 1 1/2 tsp vinegar or lemon juice with 1/2 cup of whole milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: muffins
- Method: oven bake
- Cuisine: american

Would love to know the calorie count for your muffin recipes, please.
Thank you.
If I just want to use all purpose flour, how much would I use?
TY
Just replace the whole wheat with all purpose as well!!