Oatmeal Chocolate Chip Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1 large egg
- 1/4 cup olive oil
- 1/3 cup honey
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tbsp. baking powder
- zest of 1 orange
- oatmeal chocolate chip muffins
- (recipe from jillian michaels' 'master your metabo
- 1 1/2 cups white whole-wheat flour
- 1 cup rolled oats (not instant)
- 1/2 cup almond milk (orig recipe calls for coconut)
- 1 cup finely chopped walnuts (optional-i left out)
- 1/2 cup 70% cocoa chocolate chips (i used semi-sweet mini
- Carbohydrate 212.283840194012 g
- Cholesterol 455.525 mg
- Fat 114.664745576228 g
- Fiber 28.2619107202823 g
- Protein 37.6628811367545 g
- Saturated Fat 62.4294805585284 g
- Serving Size 1 1 recipe (474g)
- Sodium 1842.61244445695 mg
- Sugar 184.02192947373 g
- Trans Fat 8.8362230014625 g
- Calories 1937 calories
Preheat to 400.In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.In another bowl, whisk together the almond milk, honey, olive oil, egg and orange zest.Add the liquid ingredients to the dry and stir until just moistened. Fold in chocolate chips.Spoon the mixture into the prepared muffin tin. Place the tin in the oven and reduce the temperature to 400F. Bake until toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Let stand for 5 minutes before removing to cooling rack. Serve warm. (For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.)Number of Servings: 15Recipe submitted by SparkPeople user ABBAROO43.
