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Chocolate Oatmeal Walnut Muffins


1 hour
Skill Level
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


  • 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
  • 1 tsp
    vanilla extract
  • 3/4 cup
    all-purpose flour
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 1 cup
    coarsely chopped walnuts
  • powdered sugar (optional)


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

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


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


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.


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


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?