Oatmeal Chocolate Chip Muffins

Name: Oatmeal Chocolate Chip Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Global
Ingredients: 2 teaspoons Baking Powder (this is the amount I used at high altitude (6500ft), for sea level, you may want to double this amount, for 3000 to 6000ft, use 1 Tbsp); 0 teaspoons Baking Soda; 118 milliliters Brown Sugar, firmly packed; 1 serving Optional: Additional brown sugar for sprinkling the tops with; 170 grams Plain or Vanilla Dairy-Free Yogurt (I used Plain Whole Soy & Co Yogurt, but you could use coconut milk yogurt or sub in 2/3 cup applesauce or banana in a pinch); 1 Tbsp Flaxseeds, ground (I use a spice grinder); 59 milliliters Honey (can sub maple syrup or agave nectar, if desired); 237 milliliters Unsweetened, Original, or Vanilla Milk Alternative (I used Unsweetened Hemp Bliss); 237 milliliters Quick Oats; 59 milliliters Oil (I used melted coconut oil); 1 teaspoons Salt; 177 milliliters Semi-Sweet Chocolate Chips (I used Dairy-Free Dream Chocolate Chips); 1 teaspoon Vanilla Extract; 237 milliliters All-Purpose or Whole Wheat Pastry Flour, or a combination (I used all whole wheat pastry flour)

Oatmeal Chocolate Chip Muffins might be just the morn meal you are searching for. This gluten free recipe serves 1. One serving contains 3452 calories, 51g of protein, and 190g of fat. Head to the store and pick up salt, baking powder, flaxseeds, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.