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These muffins have become a mainstay it our house. The kids requested them and since I didn’t have any spelt or whole wheat flour on hand I substituted oat flour and it provided a lovely variation. They baked a little lighter than usual but I’m not sure if it’s the oat flour or my new gas oven. I think my antique oven at my old house ran much hotter than this one.

Oatmeal Chocolate Chip Muffins

Dry ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup oat flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips

Wet ingredients:

  • 1 cup milk, room temperature
  • 1/3 cup coconut oil, melted
  • 1 egg
  • 1 tsp vanilla

Preheat oven to 350° F. Prepare a 12-cup muffin tin with paper liners.  In a large bowl, add all the dry ingredients and stir to combine. Set aside. In a small bowl whisk together the wet ingredients. (If you don’t have time to bring the milk to room temperature, the coconut oil will re-solidify but don’t worry. It won’t affect the results.) Pour the wet ingredients into the dry ingredients and gently stir until just combined. Never beat muffin batter. Spoon heaping tablespoons of the batter into the prepared muffin tin evenly for 12 muffins. If you wish to make larger sized muffins, just fill 9 of the cups.

 

Bake for 20 minutes. Cool for 10 minutes on wire rack before serving.

chocolate chip oatmeal muffins 1 chocolate chip oatmeal muffins

 

 

 

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