Monday, November 7, 2016

Chocolate Chip Oatmeal Muffins

Chocolate Chip Oatmeal Muffins

Hi friends!  Happy Monday!
What a beautiful weekend we had here in Virginia.  Our weekend was pretty low key,
which was fine by me.  Saturday I cleaned like a mad woman, washing rugs, comforters,
and even the living room carpet.  It was nice having the windows up to help air dry the
carpet.  After working around the house all day, we went out for dinner to our favorite
Italian restaurant and it was delicious as usual.  Vito's never disappoints!

Sunday we got together with my brothers, their wives and kids at my parents farm and
helped bring down firewood for my parents to burn this winter.  My mom cooked us all
a huge dinner of fried chicken, baked ham, mashed potatoes, green beans, corn, peas,
garden salad, rolls, and several desserts.  It was so yummy!!  

Chocolate Chip Oatmeal Muffins

I also tried a new muffin recipe over the weekend, which turned out really good!  I combined
my favorite oats with King Arthur white whole wheat flour, Stonyfield yogurt, brown
sugar, spices and chocolate chips to make Chocolate Chip Oatmeal Muffins.  I love taking
muffins to work in my lunch bag, they make a perfect mid-morning snack!

Dreamfarm tablespoons

I used my handy Dreamfarm Levoons to measure the baking soda, baking powder, and
cinnamon.  I just love those measuring spoons! I also received a Silpat, which I use
all of the time.  It is perfect for baking cookies that don't stick to the pan!

I topped the muffins with a crispy streusel made up of rolled oats, brown sugar, coconut oil
and mini chocolate chips.  I'm going to freeze most of the muffins and then take one out of
the freezer each morning before I leave for work.  They should be defrosted by mid-morning.
If not, just pop one in the microwave for about 30 seconds or so.


Chocolate Chip Oatmeal Muffins

Find some of my other favorite muffin recipes here, here and here.

Chocolate Chip Oatmeal Muffins

Chocolate Chip Oatmeal Muffins

1 cup King Arthur White Whole Wheat flour
1 1/2 cup rolled oats
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 cup coconut oil, melted
1/2 cup brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup Stonyfield Smooth and Creamy Yogurt, plain or vanilla
1 cup dark chocolate chips

2 T coconut oil, melted
1/4 cup brown sugar
1/3 cup rolled oats
1/4 cup mini chocolate chips

Preheat oven to 350 degrees.  Line muffin pan with paper liners or spray with
cooking spray.  

In a large mixing bowl, whisk flour, oats, baking powder, baking soda, salt
and cinnamon.  In a medium bowl, whisk oil, brown sugar, eggs, vanilla and
yogurt.  Add wet ingredients to dry ingredients, mixing until combined.
Fold in 1 cup dark chocolate chips.  Using a large cookie scoop, fill paper
liners with batter.  

In a small bowl, stir streusel ingredients until well coated.  Using a small
cookie scoop or spoon, place one tablespoon of streusel over the batter of
each muffin cup.  

Bake for 15-18 minutes or until muffins turn golden brown and streusel is
crisp.  Let muffins cool in the pan for 5-10 minutes before removing to a wire
rack to cool completely or enjoy warm!

Yield - 12 regular size muffins

This post is sponsored by Stonyfield and King Arthur Flour.  As always, all
opinions are 100% my own.


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