Healthy Oatmeal Chocolate Chip Muffins
My honey had been working all weekend on his feet keeping a rather famous Buddhist nun safe from harm. The building where she was teaching was on the San Francisco Bay- an old Ford assembly plant. It was beautiful- all windows and incredibly high ceilings 40+ feet if I had to guess. All weekend it had been cold, rainy, and just blustery- a huge departure from the sunny Indian summer we’d experienced the week before.a
While I’d enjoyed the teachings of Pema Chodron, the aforementioned Buddhist nun, on Saturday, I opted to stay home on Sunday and be domestic. I wanted to have something warm, toasty and super comforting for my hubby when he got home from work. Oatmeal chocolate chip cookies are his favorite, but I was looking to create something that was a bit more nourishing. So, here they are my steel-cut oatmeal chocolate chip muffins (and loaf cake too) with crunchy sweet topping Yum!
- 1 ¼ cups quick cooking steel cut oats
- 1 ½ cups milk
- 1 egg
- 1 tbsp vanilla extract
- 1/2 cup vegetable oil
- 1 cup raw sugar
- 4 tablespoons ground golden flax seeds
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- ¾ c whole wheat flour
- ½ c unbleached flour
- 4 teaspoons baking powder
- 1 teaspoon finely ground sea salt
- Preheat oven to 350°
- Soak oats in milk salt and vanilla for 20 minutes
- Add oil, egg, and mix thoroughly
- Mix flours, flax, baking powder, ½ of pecans, ½ of chocolate chips, ½ of sugar together until nicely combined
- Then add the oatmeal mixture to the flour mixture and mix until everything is just wet.
- Scoop everything into muffin tins or loaf pans. I did six muffins and one loaf pan.
- Mix leftover sugar, pecans, and chocolate chips & sprinkle on top
- Bake muffins for 15-20 minutes, or bake loaf for 17-21 minutes.
- Remove when toothpick comes out clean & place on rack to cool
- Enjoy at least one while still a little warm with a glass of ice cold milk!