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Servings:

Chocolate Chip Oat Muffins

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:

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

•

Eggland's Best Classic Eggs

•

1 cup

Buttermilk

•

4 Tbsp

Almond Butter

•

1/2 cup

Semi-Sweet Chocolate Chips

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

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.

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).

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.

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.

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