Oats and Honey Muffins
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)
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