I saw this recipe in a newspaper years ago and have changed it quite a bit. I make these muffins at least once a month and get many requests for the recipe.

Allrecipes Member

Recipe Summary test

10 mins
25 mins
35 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350 degrees F for 25 minutes.


Nutrition Facts

263 calories; protein 3.2g; carbohydrates 36.7g; fat 12.8g; cholesterol 35.8mg; sodium 174mg. Full Nutrition

Reviews (122)

Rating: 4 stars
i used whole wheat flour, half the sugar, half the butter, and added half a cup of mashed banana (for sweetness) and replaced half a cup of flour with wheat germ and flax seed meal. i also mixed everything together (creamed mix and dry ingr. and apple sauce) in one go, to improve texture. freezes amazingly, i make these all the time. Read More
Rating: 5 stars
EXCELLENT! With all the oatmeal-chocolate chip cookie recipes, I couldn't believe how hard it was to find a recipe for oatmeal-chocolate chip muffins! Thank goodness for this one! These muffins have a great texture! The only change I made was to use a milk chocolate bar b/c I didn't have semi-sweet on hand. I promised my kids chocolate chip muffins for breakfast during their winter break, and wanted something with **SOME** health benefits! I made 12, put them in individual baggies, and froze them last night. They defrost wonderfully! Next time I might try half whole-wheat flour, half white. Read More
Rating: 5 stars
This is a very yummy recipe! I followed the recipe exactly, except I added 1 teaspoon of vanilla extract (I love vanilla!). My muffins came out moist, but very crumbly (best eaten with a fork). The taste was amazing though, so it's definitely a recipe I'd make again. Read More
Rating: 5 stars
it might have been my expired baking soda but these muffins hardly rose. i was a bit worried since they are for my daughters school in the morning. but then i bit into one and i could care less what they look like! it was like a warm chocolate chip cookie...in a muffin tin! heavenly!!!!! i used real butter and i'm SURE that made a big difference in taste as well. YUM! Read More
Rating: 5 stars
I really like this recipe. I had been looking for a muffin recipe that did not use oil, as I felt that there had to be a 'semi'-healthy recipe out there. I made these for a family get-together and everyone loved them. The applesauce makes them very moist and flavorful. Very good! Read More
Rating: 2 stars
I was dissapointed, maybe it was something I did? I made jumbo muffins and they turned out crumbly and they barely rose at all - maybe I over-mixed the batter?? Hmmmm...they did not turn out well, my son liked them, but he'll eat anything with chocolate in it! The flavor was just okay, and for something with @27 grams of fat per jumbo muffin, I want it to knock my socks off! Thanks for the recipe but I won't be trying it again. Read More
Rating: 4 stars
I followed the recipe except I only had 1/2 cup applesauce on hand, so I used 1/4 cup of canola oil for the rest. I greased muffin tins and these came out very moist and delicious out of the oven. They stayed moist the next couple days too, and were good with coffee. Read More
Rating: 5 stars
Great recipe! I am always looking for healthy twists for recipes. Even with my modifications, the muffins were still moist and very flavourful: 1/2 whole wheat flour, 2 T toasted flax, 2 T wheat germ, 1 t vanilla. Also, 2 of the apple sauce cups = 3/4 cup, so it's an easy way to measure (also if that's all you have on hand!) Read More
Rating: 3 stars
I was disappointed. The batter was so thick it seemed more like a cookie dough and it was dry. I don't think I'd make again. Read More