Once again, just as life got busy, the baking bug hit me. Perhaps I needed a break from studying, or perhaps I just needed to satisfy a chocolate craving. Either way, I knew I needed to bake. Muffins are my go to baking project when I’m in the mood to “throw together” a new recipe from whatever we have on hand. You really can’t do too much to mess up a muffin when experimenting, especially when there’s chocolate involved.
I had originally thought I would make a whole grain double chocolate chip muffin. Turns out we were almost out of cocoa powder, so I had to put my thinking cap back on. Oatmeal chocolate chip cookies popped into my mind (perhaps because we’d just had some oatmeal raisin cookies?), and before I knew it, a recipe was born.
After measuring, mixing, baking, and cooling the results were in. What I had was a dense, flavourful, moist whole grain muffin, studded with chocolate chips and a little crunch provided by chopped walnuts. Not too sweet, low in fat, and optionally vegan to boot! They may look small, but don’t be fooled – they will satisfy your sweet tooth and rumbly bellt.
Oatmeal Chocolate Chip Muffins
makes 12 small muffins
- 1 cup non dairy milk (I used unsweetened almond milk)
- 2 tbsp ground flax seed
- 1 cup rolled oats
- 2/3 cup spelt flour
- 1/3 cup quinoa flour
- 1/3 cup cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsweetened applesauce
- 2 tbsp olive oil
- 1 tsp vanilla
- 1/3 cup chopped walnuts
- 1/2 cup chocolate chips (use non-dairy chocolate chips for vegan)
1. Preheat oven to 400 degrees F and grease a muffin pan, or fit with liners.
2. Combine non-dairy milk and flax seed in a medium bowl and set aside.
3. In a large bowl combine oats, flours, cane sugar, baking powder, baking soda, and salt.
4. Stir in applesauce, olive oil, and vanilla into milk/flax seed mixture.
5. Add wet ingredients to dry ingredients and mix until almost combined. Add walnuts and chocolate chips, and mix until just combined.
6. Divide batter evenly between 12 muffin cups. Top with additional chocolate chips if desired.
6. Bake for 15 – 18 min, until muffins are golden brown. Cool on wire rack.
Enjoy them as an afternoon snack or with a cup of tea. Heck, they’d even make a good breakfast with some fruit and yogurt!
Let me know if you give them a try and how you liked them!