My sister-in-law, Kalyn, made these muffins for John and me on a visit to Ardmore a few months back. She had found the recipe on the Tasty Kitchen website, and she and her family had grown to love the muffins. John and I did, too. I had assumed that the muffins would not be Points-friendly, but I was pleasantly surprised to discover that a muffin with chocolate chips could also be healthy. Ever since then, I have been wanting to make up a batch of my own. This week, in which I’m trying to stock up my freezer with homemade goodies before the back-to-school rush begins, was the perfect time to try out this muffin recipe.
I did make one alteration to the original recipe in the interest of lowering Points. The original recipe calls for one full cup of chocolate chips, but I reduced that to ½ cup and thereby saved one Point per muffin. The ½ cup of chocolate chips was still more than enough to imbue each bite with chocolate-y goodness. These muffins are fantastic and earned a high, 4.5-star rating from the Pierces.
Oatmeal Chocolate Chip Muffins
1 cup old-fashioned oats
1 cup low-fat milk, divided use
1 whole egg
⅓ cups packed brown sugar
¼ cups unsweetened applesauce
2 tsp vanilla
½ cups whole wheat flour
½ cups all-purpose flour
¼ cups flax meal
1 teaspoon baking soda
½ teaspoons salt
1 teaspoon cinnamon
½ cup milk chocolate chips
1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or spray with nonstick spray. Set aside.
2. In a small bowl, combine 1 cup oats, and ½ cup of milk. Let the oats soak for 5 to 10 minutes.
3. In a large bowl, whisk together the egg and brown sugar until smooth. Add applesauce and vanilla, mixing well. Mix in flours, soaked oats, flax meal, baking soda, salt and cinnamon. Add the remaining ½ cup milk. Fold in chocolate chips.
4. Fill muffin cups with batter. Bake for 15-18 minutes, until a tester comes out clean. Best served warm.
5. Store in an airtight container. Can easily be frozen.
Yield: 12 servings. Per serving, 4 PointsPlus.