- 1 cup (80 g) old fashioned oats
- 1 cup (240 ml) unsweetened vanilla almond milk
- 1 cup (120 g) whole wheat pastry flour*
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp. salt
- 1/4 cup (64 g) nut butter**
- 1 flax egg***
- 1/2 cup (100 g) coconut palm sugar****
- 2 tsp vanilla extract
- 1/2 cup (85 g) mini vegan chocolate chips
- Combine the oats and almond milk in a large mixing bowl and allow them to sit until the oats become soft, about 15-20 minutes.
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
- In a medium-size mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Add the almond butter, flax egg, sugar, and vanilla to the bowl with the soaking oats, and mix until all of the ingredients are fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chocolate chips, saving a few to sprinkle on the tops of the muffins.
- Divide the batter evenly among the 12 muffin cups, filling each one 3/4 of the way full. Sprinkle the tops with additional chocolate chips.
- Bake for 20-22 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
* You could also use 1/2 cup (60 g) each of all purpose and whole wheat flour. OR use a gluten-free all purpose blend to make these gluten-free. ** I used almond butter because of it’s sweet and mild taste, but feel free to use whichever nut butter you have on hand. OR use a soy nut butter and replace the almond milk with another non-dairy ilk to make these nut-free. *** To make a flax egg, combine 1 tbsp (7 g) of ground flaxseeds with 3 tbsp (45 ml) of water in a small dish and let it sit for about 5 minutes until it begins to gel. You could also use a regular egg if you don’t need these to be vegan. **** You can also use brown sugar.
- Prep Time: 10 mins
- Cook Time: 20 mins
Keywords: breakfast, chocolate chip muffins, dessert, healthy, muffins, oatmeal muffins, recipe, snack, vegan muffins