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Whole Wheat Chocolate Chip Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 large muffins
Ingredients Method

Ingredients
  

  • 1 cup old-fashioned rolled oats not instant
  • 1 1/2 cups whole wheat flour
  • 1/2 cup pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 tsp cinnamon optional
  • 2/3 cup sugar
  • 3 tbsp avocado oil melted butter or coconut oil would also work great
  • 1 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup plain kefir or buttermilk
  • 1 egg beaten
  • 2/3 cup mini chocolate chips or dried/frozen fruit like blueberries or a mix of both

Method
 

  1. Preheat oven to 375°F. Line a 12 cup muffin tin.
  2. In a large bowl, mix the dry ingredients together (oats, flours, baking powder, baking soda, salt, cinnamon and sugar).
  3. In a smaller, separate bowl, beat together the remaining ingredients (except the chocolate chips and/or fruit).
  4. Pour the wet ingredients into the dry and stir until half mixed. Stir in the chocolate chips until just blended.
  5. Divide the batter equally between the cups until full to the top. Bake for 20-25 minutes.
  6. Cool on wire rack in tin for 5-10 minutes, then remove from tin to finish cooling on wire rack.
  7. Store in an airtight container for up to three days or frozen for up to three months.