We’ve been on a muffin kick here lately. My son asks for them all the time and devours them if allowed. This means I need to find different recipes to prevent boredom (on my part anyways). His favourite muffin is chocolate chip and I wanted to find a variation that we could add into the rotation. I know this is almost the same but adding in the oatmeal gave me a change in texture that was very enjoyable and added a little more to the nutritional content which is never a bad thing. As I altered the original recipe I simplified the process a little. It’s now a one bowl operation which makes clean up a breeze and that’s never a bad thing, is it? If you’re looking for a new healthy snack option give these a whirl. They did not disappoint!
- 1 1/2 c whole wheat flour
- 1 c large flake oatmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tbsp cornstarch
- 3/4 c cane sugar
- 1 c applesauce
- 1 c milk (I used soy but I’m sure any variety would be fine).
- 1 c chocolate chips
- Preheat the oven to 350 degrees.
- Prepare the muffin tin by placing liners in cups and lightly spraying the liners with cooking spray.
- In a large bowl combine flour, baking powder, salt, cinnamon, cornstarch and sugar.
- Add apple sauce and milk to the dry ingredients.
- Stir until just combined. Do not over mix.
- Fold the chocolate chips into the batter.
- Evenly distribute the batter between all muffin cups.
- Place muffins in the oven and bake for 30 minutes, or until done.
- Remove from the oven and allow to cool for 5 minutes.
- I lightly spray the liners to ensure that the muffin comes out. When you cook with no added oil, the liners tend to stick. If you forget this step you might lose 1/4-1/3 of your muffin on the bottom. It doesn’t need a lot of spray, just a little and it saves you a lot of hassle when you want to eat your muffin.
- The muffin cups will be very full of batter once you distribute everything evenly. Don’t worry about this. Your muffins will rise nicely, shouldn’t make a mess and everything will turn out fine.
- Don’t over cook these muffins! You don’t want them to dry out. Thirty minutes was perfect in my oven but you may need slightly less time if your oven is slightly hotter than ours. Keep an eye on your muffins and when the toothpick comes out clean you know they are done.