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Whole Wheat Muffins with Oatmeal and Dark Chocolate Chips

Whole Wheat Muffins with Oatmeal and Dark Chocolate Chips

Whole grains are the perfect breakfast food. Whole grains come in many different formats. If you plan on baking with them, it’s a great idea to have staples like whole wheat flour and oats in your pantry. These are two of the main ingredients in this recipe for Whole Wheat Muffins with Oatmeal and Dark Chocolate Chips.

The chocolate chips make this recipe kid friendly, so much so that these muffins taste like dessert! However, the whole wheat flour keeps them healthy and will make you feel full for a long time. An important note about whole wheat flour – it can spoil faster than white flour because it has germ oil in it. You will usually know if your whole wheat flour is spoiled because it will have a strong odor to it. Fresh flour should not have a scent. To ensure the longest shelf life possible, store your whole wheat flour in a dark pantry in a container that is tightly sealed. 

Whole Wheat Muffins with Oatmeal and Dark Chocolate Chips
Serves 12
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
293 calories
34 g
17 g
16 g
5 g
11 g
81 g
217 g
16 g
0 g
4 g
Nutrition Facts
Serving Size
81g
Servings
12
Amount Per Serving
Calories 293
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 217mg
9%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
9%
Sugars 16g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup low-fat milk
  2. 1 egg
  3. 1/2 cup coconut oil
  4. 1/2 cup brown sugar
  5. 1 1/4 cup quick oats
  6. 1 1/4 cups whole wheat flour
  7. 4 tsp baking powder
  8. 1 tsp salt
  9. 3/4 cup dark chocolate chips
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a muffin tin with nonstick spray or use cupcake liners.
  3. Using a mixer, blend together the wet ingredients (milk, egg, and coconut oil).
  4. Using another mixing bowl, add the dry ingredients and mix (brown sugar, oats flour, baking powder and salt).
  5. Slowly add the flour mixture to the wet ingredients and mix until well combined.
  6. Lastly, add the chocolate chips and mix until they are evenly distributed in the batter.
  7. Distribute the mixture evenly into the muffin tin.
  8. Bake in the oven for 25 minutes, or until a toothpick comes out clean.
  9. Serve hot or store for up to 3 days.
beta
calories
293
fat
16g
protein
5g
carbs
34g
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