Line a 12-hole medium muffin pan with paper liners.
Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large mixing bowl, mix together the eggs and sugar until smooth. Add the milk, melted butter and honey. Stir until combined.
Add the oats and flour mixture to the wet ingredients. Stir just until moistened, about 12 turns. These aren’t cupcakes so don’t overmix — overmixing muffin batter makes the muffins tough.
Stir in the chocolate morsels and sprinkles.
Fill the holes of the muffin pan with the batter, about 3/4 full.
Bake at 375F for 15 to 20 minutes or until a skewer inserted at the center comes out clean.
Cool in the pans for about five minutes then tilt to cool some more. The muffins are best served warm but room temperature is okay too.
I don’t know if instant oats will work. If you like giving homebaked goodies for your holiday gifts, these are perfect — a break from the all too usual cookies and brownies. These muffins stay good without refrigeration for two days.
Oats and chocolate chips confetti muffins printed from https://casaveneracion.com/oats-chocolate-chips-confetti-muffins-holiday-brunch-gifts/ for personal use only. Not for republication nor distribution.