Made these muffins more on the healthy and filling side. I used oat flour add in some almond butter to pump up some protein, and because it tastes great.
Total Time
30min
4.3
3 Ratings
Author: The Anchored Kitchen
Servings:
12
Ingredients
•
1
cup
Oat Flour
•
1
cup
All-Purpose Flour
•
3/4
cup
Granulated Sugar
•
2
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/2
tsp
Salt
•
1/3
cup
Peanut Oil
or Canola Oil
•
2
Eggland's Best Classic Eggs
•
1
cup
Buttermilk
•
4
Tbsp
Almond Butter
•
1/2
cup
Semi-Sweet Chocolate Chips
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a large bowl, combine Oat Flour (1 cup), All-Purpose Flour (1 cup), Granulated Sugar (3/4 cup), Baking Powder (2 tsp), Baking Soda (1/2 tsp), and Salt (1/2 tsp). Stir well to combine.
3.
Add in the Semi-Sweet Chocolate Chips (1/2 cup) and stir them around to coat with the flour. (This can help from preventing all the chocolate chips from sinking to the bottom of your muffins).
4.
In another bowl, whisk together the Peanut Oil (1/3 cup), Eggland's Best Classic Eggs (2), Buttermilk (1 cup), and Almond Butter (4 Tbsp) until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
5.
Line a muffin tin with 12 baking cups. Scoop the mixture with a large spoon into each cup. Top the muffins with a few extra chocolate chips, about two to three per muffin, so that they bake on the top and can be seen after they are done baking.
6.
Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean. Allow these to cool on a wire rack for at least 5 minutes. Store in an air tight container after they completely cool.
Author's Notes
You can make your own by processing rolled oats in your food processor or blender until it’s a fine powder. I’ve made these with store-bought and homemade oat flour and they both turn out great.
Nutrition Per Serving
CALORIES
297
FAT
14.5 g
PROTEIN
6.8 g
CARBS
38.2 g
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