Bready or Not: Oatmeal Chocolate Chip Muffins
Let’s follow up CAKE MONTH with a healthier breakfast treat: Oatmeal Chocolate Chip Muffins!
These dense muffins actually taste just like chocolate chip oatmeal, though in a much more convenient form. They’re handy to take on the go, they keep well for days in a sealed container, and they can be frozen for months and taken out when desired.
If you want to make these even healthier, you can mix in some whole wheat flour, or omit some chocolate chips and add nuts or dried fruit instead.
After all, you need to eat a healthy breakfast to offset all that cake in June.
Modified from Dinners, Dishes, and Desserts
Bready or Not: Oatmeal Chocolate Chip Muffins
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These dense, chewy muffins present a healthy and portable breakfast option, and they taste like chocolate chip oatmeal!
1 cup old fashioned (rolled) oats
1 cup milk, divided (almond milk works)
1 egg
1/3 cup brown sugar
1/4 cup applesauce
2 teaspoons vanilla extract
1 cup all-purpose flour (or do half whole wheat)
1/4 cup ground flax seeds or wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon cinnamon
1 cup chocolate chips
turbinado sugar for 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.
OM NOM NOM!
