Breakfast

Oatmeal Chocolate Chip Muffins is for Breakfast, Snack.

Oatmeal Chocolate Chip Muffins takes 15 minutes to prepare.

Oatmeal Chocolate Chip Muffins takes 18 minutes to cook.

Oatmeal Chocolate Chip Muffins makes 12 servings.

The ingredients for Oatmeal Chocolate Chip Muffins are:

Olive oil spray for the tin.
1 1/2 cups white whole-wheat flour
1 cup rolled oats (not instant)
1 tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon lite salt
1/2 teaspoon ground cinnamon
1/2 cup coconut milk
1/3 cup honey
1/4 cup olive oil
1 large egg
Zest of 1 orange
1 cup finely chopped walnuts, toasted (optional)
1/2 cup 70% cocoa chocolate chips (I used Giardelli's 60% cocoa chocolate chips since I couldn't find 70%)

Here is how you make Oatmeal Chocolate Chip Muffins:

1. Place an oven rack in the center of the oven, then preheat the oven to 425 F. Lightly spray a 12-cup (or 2 6-cup) muffin tin(s) with olive oil or line it with paper liners. 2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon. 3. In another bowl, whisk together coconut milk, honey, olive oil, egg, and orange zest. 4. Add the liquid ingredients to the dry and stir just until moistened. Fold in the walnuts and chocolate chips.5. Spoon the mixture into the prepared muffin tin. 6. Place the tin in the oven and reduce the temperature to 400 F. Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Let stand for 5 minutes before unmolding onto a cooling rack. Serve warm. (For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months).Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user USFGIRL86.

The nutritional information for Oatmeal Chocolate Chip Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 213.2

• Total Fat: 10.7 g
• Cholesterol: 15.0 mg
• Sodium: 290.5 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 3.2 g
• Protein: 4.1 g