Chocolate Chip Oat Muffins
Oat Flour and Almond butter get a boost from chocolate chips to create an enticing breakfast treat.
Ingredients
- 1 C oat flour
- 1 C all purpose flour
- 3/4 C sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/3 C peanut or canola oil
- 1 C buttermilk
- 1/4 C almond butter
- 2 eggs
- 1/2 C semi sweet chocolate chips + 1 tbsp, divided
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine oat flour, AP flour, sugar, baking powder, baking soda, and salt. Stir well to combine. Add in the 1/2 cup of chocolate chips and stir them around to coat with the flour. (This can help from preventing all the chocolate chips from sinking to the bottom of your muffins).
- In another bowl whisk together the oil, eggs, buttermilk, and almond butter until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Line a muffin tin with 12 baking cups. Scoop the mixture with a large spoon into each cup. Top the muffins with a few extra chocolate chips (about two to three per muffin) so that they bake on the top and can be seen after they are done baking.
- Bake the muffins for twenty minutes or until a toothpick inserted in the center comes out clean. Allow these to cool on a wire rack for at least five minutes. Store in an air tight container after they completely cool.
- Shop this recipe: Chocolate Chip Oat Muffins