Oats and Honey Muffins 

Make the batter the night before and bake in the morning, or bake and keep in the freezer for breakfast on-the-go. However you decide to use these, you’ll be sure to enjoy them.

YIELDS 12 MUFFINS 

• 1¹⁄₂ cups whole wheat flour or wholespelt flour
• 1 cup quick-cooking oats
• ¹⁄₂ cup honey
• 2 Tbsp brown sugar
• 1¹⁄₂ tsp baking soda
• 2 tsp baking powder
• 1 egg
• ¹⁄₃ cup oil
• ³⁄₄ cup orange juice
• 1 tsp vanilla extract
• ¹⁄₂ cup mini chocolate chips

Preheat oven to 350°F (175°C). Line 12 muffin cups with muffin papers. Place all the ingredients into the bowl of a mixer and mix until combined. Spoon into lined muffin cups and bake for 18 minutes.

(Originally featured in FamilyTable, Issue 674)