Whole Wheat Oatmeal Flax Chocolate Chip Muffins
I know, I know, whole wheat oatmeal flax chocolate chip muffins don't sound like they would very appealing. Except for the chocolate chip part, obviously. But the whole wheat and the oatmeal and the flax? Who would purposely make a muffin with all those three ingredients together?
Me. That's who. And once you taste one of these, you'll know why.
These muffins are hearty and filling. And wholesome and delicious. And convenient and and easy. And soft and moist. And rich and flavorful. And back-to-school lunch box perfection. Amongst other merits.
I actually really like baked goods that are whole wheat. Even cookies. Especially cookies. I don't know, it just gives the cookies this deep, earthy flavor that I can't get enough of. And oatmeal is always good. Especially in cookies. Mmmmm - oatmeal chocolate chip cookies....
Gosh, why do I keep mentioning cookies? We were talking about muffins here. Muffins. Focus, Leah - muffins.
Oatmeal is a great addition to muffins too.
Now, as for the flax. I'm not gonna lie and say that I bake with ground flax seeds often. I really only put it in things like these granola bars and my yogurt if I'm feeling particularly adventurous that morning.
But just to go along with the whole nutritious/wholesome/hearty theme we have going on here with these muffins, flax was included as well. Omega 3s and fiber, come at me.
If you're wondering about the chocolate chip part, you really shouldn't be surprised. Obviously I was going to include them in these whole wheat oatmeal flax muffins. Obviously. Because I had to break up all that nutritious goodness with a little bit of chocolate awesomeness.
But chocolate also happens to be nutritious in its own right, so don't judge.
Now, there is sugar in these muffins. These aren't some witchcraft super tasty muffins that magically don't contain any sweeteners in them.
I mean, a mashed banana or applesauce is only gonna get you so far. Don't pretend that those muffins with mushed fruit in them taste as good as ones that have actual sugar. We all know the truth. Even if some of us can't admit it.
That is, unless the dessert's mushed fruit sweetener is dates. Then there's every possibility that it tastes extremely delicious.
But I guess, if you really wanted to, you could substitute the brown sugar with coconut sugar for our lovely muffins here. I never tried it though, so no guarantees.
These whole wheat muffins can also easily be made dairy free. Just swap out the regular milk for a non-dairy milk of your choice.
All you need is one medium bowl. Or a large one, just in case we have different definitions of medium. You'll also need a muffin tin and muffin liners. I love to use these tulip cup liners whenever I make muffins. Then you'll grab a mixing utensil, like a rubber spatula or large wooden spoon.
And then you just stir together your dry ingredients, add in the wet, and mix until everything is just combined. And then you scoop the batter into your muffin molds, bake the muffins for 18 minutes, and remove the trays from the oven.
And then you consume. Perhaps prepare yourself a cup of coffee while the muffins are in the oven. Just a bonus serving suggestion I've decided to provide you with there.
Also, grab a muffin the next morning as an on-the-go breakfast. Or pack it up for a snack later on. For you or for your little one's lunch box.
Yeah, sorry, it's that time of year. It's the beginning of September. It's also my birthday today. (Had to stick that in somewhere. Figured the last sentence of this post was appropriate).
whole wheat oatmeal flax chocolate chip muffins
Yield: 9 large or 12 regular muffins
1 cup whole wheat flour
2/3 cup rolled oats
1/2 cup ground flax seeds
2/3 cup light brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk (or non-dairy milk)
1/3 cup oil
2 teaspoons vanilla extract
3/4-1 cup chocolate chips
In a large bowl, stir together the 7 dry ingredients, through salt.
Make a well in the center and pour in the milk, oil, egg, and vanilla extract. Mix with dry ingredients till just combined. Stir in chocolate chips last.
Using an ice cream scoop, divide batter into molds, filling 3/4 full. Bake muffins for 17-22 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.