It has been a long time since I posted about food. I rarely make muffins that are old school sugary white flour concoctions. Our logic around sugary foods for our kids is if we rarely give them full sugar foods they won’t ever want something so sweet. So far it’s worked for us, although Caleb loves sweets almost as much as carbs! So I thought I would give in today and make chocolate chip muffins. Surely I can make one at least with whole wheat flour and cut back sugar right? Yes!
I adapted this recipe from my wonderful Betty Crocker App that is my guidepost for a lot of things I want to try and change.
1c rolled oats
1 1/3 c buttermilk or milk/vinegar
(I make my buttermilk by adding vinegar to regular milk and letting it sit 5 minutes)
1/4 c canola oil
1/2 c raw sugar
3/4 c whole wheat pastry flour
1/4 c all purpose flour
1/2 c unsweetened cocoa powder
1/4 c ground flaxseed (I use Bob’s Red Mill)
1 t baking soda
1 t vanilla
1/4 t salt
1/3 c mini dark chocolate chips
Preheat oven to 375 ( I did mini muffins and set oven to 360) line muffin tin
If making sour milk do so now. When milk is ready add oats an let sit 5 minutes. If using buttermilk add oats and let sit 5 minutes. While oats are soaking, mix wet ingredients in mixing bowl. In a smaller bowl mix dry ingredients except chocolate chips. Add oat/milk mixture to wet bowl and stir. Begin adding dry ingredients a little at a time. Once combined fold in chocolate chips. Divide evenly among muffin tin. I filled 2/3 of the way. Then bake 10 minutes for mini muffins and 15-20 for regular sized muffins.
The kids loved these and quickly gobbled them up. I’m on an oat kick and just love biting into chewy oats. If you are like that then recipe is right up your alley. The original calls for a cup of crushed fiber one cereal instead of oats. You could easily do that instead. I hope you try this one out- you won’t be disappointed!