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Chocolate Chip Oatmeal Cookie Muffins

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5 from 3 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 30 mins
  • Yield: 10-12 muffins 1x

Ingredients

Scale
  • 1 cup (80 g) old fashioned oats
  • 1 cup (240 ml) unsweetened vanilla almond milk
  • 1 cup (120 g) whole wheat pastry flour*
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp. salt
  • 1/4 cup (64 g) nut butter**
  • 1 flax egg***
  • 1/2 cup (100 g) coconut palm sugar****
  • 2 tsp vanilla extract
  • 1/2 cup (85 g) mini vegan chocolate chips

Instructions

  1. Combine the oats and almond milk in a large mixing bowl and allow them to sit until the oats become soft, about 15-20 minutes.
  2. Preheat your oven to 350°F (176°C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
  3. In a medium-size mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  4. Add the almond butter, flax egg, sugar, and vanilla to the bowl with the soaking oats, and mix until all of the ingredients are fully combined.
  5. Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chocolate chips, saving a few to sprinkle on the tops of the muffins.
  6. Divide the batter evenly among the 12 muffin cups, filling each one 3/4 of the way full. Sprinkle the tops with additional chocolate chips.
  7. Bake for 20-22 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Notes

* You could also use 1/2 cup (60 g) each of all purpose and whole wheat flour. OR use a gluten-free all purpose blend to make these gluten-free. ** I used almond butter because of it’s sweet and mild taste, but feel free to use whichever nut butter you have on hand. OR use a soy nut butter and replace the almond milk with another non-dairy ilk to make these nut-free. *** To make a flax egg, combine 1 tbsp (7 g) of ground flaxseeds with 3 tbsp (45 ml) of water in a small dish and let it sit for about 5 minutes until it begins to gel. You could also use a regular egg if you don’t need these to be vegan. **** You can also use brown sugar.

  • Prep Time: 10 mins
  • Cook Time: 20 mins

Find it online: https://www.runningwithspoons.com/chocolate-chip-oatmeal-cookie-muffins/