Muffins are always a huge hit, but they're not really very healthy or filling, and are a fantastic treat but not really something for the hustle and bustle of every day. So, when I saw the recipe for Insanely Good Blueberry Muffins on SkinnyTaste, I was intrigued.
We made a few changes to fit our tastes, but stuck with the general recipe. David wasn't a a huge fan of them straight out of the oven, but after a night of resting in the fridge and a quick zap in the microwave, we had a winner. They're great for us in a lot of ways - portable, healthy, filling and easy peasy to make ahead and grab throughout the week. They also double as a healthy snack when the sugar monster craving hits.
Gina's original recipe calls for almond milk and quick oats, but we used 2% and old fashioned oats. Next time, I may try quick oats or chopping them in the food processor to make them a little less oatmealy, but honestly, the texture and fiber are what make them so hearty. We also used regular applesauce and reduced the added sweeteners. We also subbed high quality dark chocolate chips for the blueberries but the richness of the dark chocolate means that a little bit goes a long way.
The texture is a mix between baked oatmeal and regular muffins, so be aware that they are more dense than your typical muffin. Super delicious, though. Try them out and get creative with add-ins. I think these would be great with apple/cinnamon, chocolate peanut butter, blueberries, dried fruit and/or nuts, pumpkin instead of applesauce, etc. Get crazy!
Healthy Chocolate Chip Oatmeal Muffins
Adapted from SkinnyTaste
1 1/2 cups Old Fashioned oatmeal
1 cup milk (I used 2%)
1/2 cup brown sugar, packed
1/2 cup applesauce (add 2tbsp honey if using unsweetened)
2 egg whites
1 tbsp oil
1 tsp vanilla extract
1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup combined dark chocolate and milk chocolate chips
Raw sugar, to taste
1. Preheat oven to 400, and spray muffin tins with cooking spray.
2. Soak oats in milk for about 30 minutes.
3. In a medium bowl, combine brown sugar, applesauce, vanilla, egg whites and oil. Mix well.
4. In a large bowl, combine whole wheat flour, salt, baking powder, baking soda, and salt.
5. Combine oats and milk with the wet ingredients and mix well. Slowly add dry ingredients to wet and stir until just incorporated. Fold in chocolate chips and any other add-ins.
6. Spoon batter into muffin tins and bake for 22-25 minutes, or until cooked through.
7. Sprinkle with raw sugar, and enjoy!