Dark Chocolate Raspberry Oatmeal Muffins |
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Prep Time: 1 Minutes Cook Time: 18 Minutes |
Ready In: 19 Minutes Servings: 24 |
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prep time includes soaking time for oats (step 1). Ingredients:
1 1/2 cups milk |
1 1/2 teaspoons white vinegar or 1 1/2 teaspoons apple cider vinegar |
1 1/2 cups rolled oats |
2 large eggs, room temperature |
1/2 cup dark brown sugar |
3/4 cup unsweetened applesauce |
1 1/2 cups whole wheat pastry flour or 1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries |
3/4 cup dark chocolate chips |
Directions:
1. In a large bowl, combine milk, vinegar, and rolled oats. Let sit one hour to soften oats.
2. Preheat oven to 375°F Grease 24 muffin tins.
3. When oats have soaked for 1 hour, add eggs, brown sugar, and applesauce. Mix thoroughly.
4. In another bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add to the milk mixture, stirring until just combined (don't overmix!). Gently fold in the raspberries and chocolate chips.
5. Fill the muffin tins 2/3 full. Sprinkle with a little brown sugar, if desired. Bake 18 minutes, until the tops are light golden brown and spring back when touched. Remove from the oven and allow to cool in the tins.
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