By Chelsea
Pastry Affair | Chocolate Oatmeal Flaxseed Muffins
Since the beginning of January, my baking habits seem to be circulating around one central theme—breakfast. When I pull out the flour and sugar early on Saturday morning, scones and muffins are the first items swirling about my mind. Perhaps it should not come as a surprise to me that cookies and ca
Updated at: Thu, 28 Mar 2024 11:32:37 GMT
Nutrition balance score
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Ingredients
0 servings
1 dozenmuffins
1 cupwhole wheat flour
½ cupground flax meal
or you can substitute all-purpose flour, if desired
½ cupoats
old fashioned, or rolled
⅓ cupbrown sugar
packed
1 teaspoonespresso powder
1 teaspoonbaking powder
1 teaspoonbaking soda
½ teaspoonsalt
1egg
large
¼ cupvegetable oil
1 cupmilk
½ cupchocolate chunks
Instructions
Step 1
Preheat oven to 350 degrees F (180 degrees C). Grease a muffin tin or line with baking cups.
Step 2
In a large mixing bowl, whisk together the flour, flax meal, oats, brown sugar, espresso powder, baking powder, baking soda, and salt. Make a well in the center of the bowl and add the egg, vegetable oil, and milk, mixing until the batter is evenly incorporated. Stir in the chocolate chunks.
Step 3
Divide batter evenly between baking cups, filling each 3/4 full. Sprinkle a few oats on top, if desired. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 4
Serve with a small pat of butter or spread of peanut butter.
