Combine the oats and the milk in a small bowl, and allow them to soak while preparing the rest of the ingredients.
Preheat the oven to 350 degrees.
In a large bowl, combine the egg with the brown sugar, maple syrup, vanilla extract, and melted butter.
Add the flour, oats with milk, baking soda, and cinnamon to the egg mixture until thoroughly combined.
Grind the pecans and some of the chocolate chips. I like to grind some to disperse that chocolatey goodness throughout the batter. Leave some chocolate chips whole. Mix all of them into the batter.
Allow mixture to set for 5 minutes while you grease the muffin tin. Fill the cups 2/3 full with batter.
If making the larger muffins, bake them for 25 minutes or until a toothpick poked into the middle comes out clean. If making smaller muffins, the bake time may be closer to 15 minutes. Check periodically to make sure not to overcook them.
And there ya go! Yummy breakfast muffins with a slightly healthier twist! Nom nom nom!!
Chocolate chip almond oatmeal muffins was last modified: March 26th, 2017 by