Healthy Oatmeal Chocolate Chip Muffins

A healthier take on oatmeal muffins using oat & whole wheat flour, sweetened with maple syrup. A family favorite!

Oatmeal & chocolate are a classic combo in a cookie, but they should also be a classic muffin! Let’s face it, muffins tend to have a bad rap. They are full of sugar with very few nutritional ingredients. With just a few swaps you can make a healthier muffin that the whole family will love.

Enjoy!

xoxo

SiLLibake

Healthier Oatmeal Chocolate Chip Muffins

The whole family will LOVE them!

Yield 12 Muffins

Prep 10 mins

Cook 15-20 mins

Total 25-35 mins

Ingredients:

• 1 cup whole wheat flour or spelt flour

• 3/4 cup old fashioned rolled oats

• 1/2 cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in spice grinder or food processor)

• 1 tablespoon baking powder

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground nutmeg

• 1 cup non-fat milk plus 2 tablespoons

• 1/2 cup pure maple syrup

• 1/4 cup light tasting olive oil or coconut oil melted and cooled, or substitute canola oil or melted and cooled unsalted butter

• 2 large eggs at room temperature

• 1 teaspoon vanilla extract

• ½- ¾ cup mini chocolate chips, a few to top each muffin

  Directions:

1. Preheat the oven to 400 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside (I used SiLLibake Baking Cups, no greasing required)

2. In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg and chocolate chips

3. In a separate bowl, whisk together the milk, maple syrup, oil (or butter), eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.

4. By hand, stir the batter gently, just until combined (it may be a little lumpy). Divide the batter evenly between the prepared muffin cups, top each with a few extra chocolate chips.

5. Bake the muffins until golden brown and a toothpick in the center comes out clean, 15-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.

   TO STORE: Leftover muffins may be kept in an airtight container at room temperature for up to two days.

   TO FREEZE: Individually wrap and freeze healthy oatmeal muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.

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