Breakfast

Oatmeal Espresso Chocolate Chip Muffins is for Breakfast, Snack.

Oatmeal Espresso Chocolate Chip Muffins takes 5 minutes to prepare.

Oatmeal Espresso Chocolate Chip Muffins takes 20 minutes to cook.

Oatmeal Espresso Chocolate Chip Muffins makes 12 servings.

The ingredients for Oatmeal Espresso Chocolate Chip Muffins are:

1 cup Old Fashioned Oatmeal (uncooked-not instant)
1.5 cups white whole wheat flour
1 Tbsp baking powder (aluminum free)
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp cinnamon
1/2 cup almond milk
1/3 cup honey
1/4 cup olive oil
1 large egg
2 tsp vanilla
1 cup chopped walnuts
1/2 cup espresso chocolate chips

Here is how you make Oatmeal Espresso Chocolate Chip Muffins:

Preheat oven to 425 and lighlyt spray a 12 cup muffin pan with cooking spray (preferably olive oil) In a large bowl mix flour, rolled oats, baking powder, baking soda, salt and cinnamon. In a smaller bowl mix almond milk, honey, olive oil, egg, and vanilla until moistened. Add to dry mixture just until moist. Next add, walnuts and espresso chips. Spoon mixture into the muffin pan and place in oven. Reduce heat to 400 and bake until a toothpick inserted into the center of the muffin comes out clean (about 18-20 minutes) Let stand for 5 minutes before unmolding. Serve warm. These will keep 3 days at room temp or freeze for up to 2 months.Number of Servings: 12Recipe submitted by SparkPeople user 4PJMAC.

The nutritional information for Oatmeal Espresso Chocolate Chip Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 271.0

• Total Fat: 15.0 g
• Cholesterol: 17.7 mg
• Sodium: 229.5 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 4.2 g
• Protein: 5.3 g