Chocolate Chip Muffins
Servings 12 muffins
Ingredients
- ¾ cup old fashioned rolled oats
- 1 ½ cups all purpose flour
- ½ cup coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup dairy-free milk such as almond milk
- ¼ cup coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or non-stick cooking spray.
- In a glass liquid measuring cup, pour in rolled oats and almond milk. Stir together and let the oats soak for 20 minutes.
- Combine flour, coconut sugar, baking powder, cinnamon, and salt in a large mixing bowl.
- Add remaining liquid ingredients to the soaked oats and mix together.
- Create a space in the center of the bowl of flour mixture and pour the wet ingredients into the bowl and gently mix together.
- Gently fold in chocolate chips
- Using a ¼ cup measuring cup, scoop batter into the prepared muffin pan.
- Bake muffins for 20-22 minutes, until they bounce back when gently touched.
- Allow muffins to cool in pan for 3 minutes, then move to a wire rack to completely cool.
Notes
For mini chocolate chip muffins, use ¾ to 1 cup mini chocolate chips and bake in a mini muffin pan at 375°F (190°C) for 12–14 minutes, until golden and springy.
Nutrition
Serving: 1muffin | Calories: 215kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 238mg | Potassium: 108mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
