apologies for the lack of recent posts, but i spend the better portion of last week up in Boston for work. that’s where I was born + raised, + most of my family still lives there, so I also got to spend some always-welcome quality time with my parents while I was in town. It was a fantastic trip!
while i love traveling, there’s something wonderful about coming home. after a bunch of days of eating delicious-yet-decadent restaurant food, i love getting back into the kitchen, cooking up healthy homemade meals + baking homey, comforting treats. this time, i didn’t want to run out for ingredients, so i had to get creative, baking something that utilized ingredients already in the house. i had both oats + chocolate chips on hand, stumbled across this recipe + knew i had to try it!
i made some substitutions to use ingredients i already had handy + to also healthify the original recipe a bit, + the resulting muffins turned out absolutely amazing! these muffins are super chocolatey, moist + flavorful, with a great texture + bite from the oats. when my husband sampled one, he actually said, ‘these are healthy? no way, they taste way too good to be healthy.‘ and that is exactly what i wanted: a healthified muffin that doesn’t taste like one. =)
oatmeal chocolate chip cookie muffins
makes 12 muffins, adapted from how sweet eats
1 cup all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/2 cup applesauce
1 1/2 teaspoons vanilla extract
1 cup milk (any kind will do – i substituted coconut water because i had it in the house, + it worked great!)
1 cup chocolate chips
for the oat topping:
1/4 cup rolled oats
1 tablespoon granulated sugar
pinch of cinnamon
preheat oven to 350 degrees.
in small bowl, combine the ingredients for the oat topping: 1/4 cup of rolled oats, 1 tablespoon of white sugar + a pinch of cinnamon. set aside.
add the remaining 1 cup of oats to a bowl + add 1/2 cup of milk. let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
in a large bowl (or the bowl of a stand mixer fitted with the whisk attachment), combine egg + brown sugar + whisk until smooth + caramel in color. add in vanilla + applesauce, whisking well. add flour, oat/milk mixture, baking soda, salt + cinnamon + mix. add remaining milk + combine until smooth. fold in chocolate chips.
line a muffin tin with liners (or spray with non-stick spray) + pour about 1/4 cup batter into each liner. sprinkle the tops with the oats/sugar topping. bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.print this recipe