Oatmeal Chocolate Chip Muffins

My mother was searching for a different muffin recipe to make. She often makes banana muffins, but we actually did not have any ripe bananas on hand for once. I suggested the oatmeal muffins she often used to make, but we did not have all of the ingredients, so I suggested another type of oatmeal muffin. We did some searching, and came up with this, which is a bit of a play on a muffin recipe we found in the Muffins cookbook. They smell delicious cooking, and are quite tasty warm from the oven. Although upon cooling they do seem a little dry, as many muffins can be. However, they remind me of my grandmother's oatmeal chocolate chip cookies, which contain a touch of cinnamon, just like these muffins. This simple ingredient really adds a nice touch!

Oatmeal Chocolate Chip Muffins
1 1/4 cups all-purpose (plain) flour
1 cup rolled oats
1/4 cup packed brown sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon 
1 large egg, lightly beaten
1 cup milk
1/4 cup oil
2 Tablespoons molasses
1 teaspoon vanilla extract
3/4 cup miniature semi-sweet chocolate chips

Preheat oven to 400◦F. Grease or line 12 muffin cups with paper liners.
In a large bowl, mix the first six dry ingredients. 
In a separate small bowl, mix the next five liquid ingredients.
Add the liquid to the dry and mix to moisten. Stir in the chocolate chips. Divide batter among muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. These are best served warm.