These dense, chewy muffins present a healthy and portable breakfast option, and they taste like chocolate chip oatmeal!
Course: Breakfast, Snack
Keyword: chocolate, muffins
Author: Beth Cato
1cupold fashionedrolled oats
1cupmilkor almond milk, divided
1cupall-purpose flouror do half whole wheat
1/4cupground flax seeds or wheat germ
turbinado sugarfor tops, optional
Preheat oven to 350-degrees. Prepare a 12 cup muffin pan with liners and apply nonstick spray.
In a small bowl, combine the 1 cup of oats with 1/2 cup milk. Let the oats soak for 5 to 10 minutes.
In a big bowl, blend the egg, brown sugar, applesauce, and vanilla until smooth. Slowly mix in the flour, soaked oats, flax seeds, baking soda, salt and cinnamon. Add the last 1/2 cup milk. Fold in chocolate chips; take care not to over mix.
Fill the muffin cups with batter. Sprinkle some turbinado sugar on top, if desired. Bake for 15-18 minutes, until they pass the toothpick test. Best served warm.
Store them in a sealed container. Heat in microwave (maybe add a pat of butter, to make them slightly less healthy) to warm.
Muffins can be frozen; remove the liners first, and store in a sealed container or bag.