At least once a week I make a huge batch of muffins to keep on hand for easy breakfasts or snacks. It makes our mornings run a little more smoothly! These almond butter chocolate chip oatmeal muffins are truly my new favorite. They’re also going to be great for me in the postpartum phase since they have milk-boosting rolled oats and flaxseed meal. They’re also naturally-sweetened and made with whole wheat flour, so even though they are loaded with chocolate chips, they are mostly healthy!
The first step for this easy muffin recipe is to soak the rolled oats in milk. This helps soften the oats and better incorporate them into the rest of the muffins. While the oats are soaking, mix together the rest of the wet ingredients. Whisk together melted coconut oil, almond butter, vanilla extract, eggs, honey, and almond extract. A hint of almond extract here brings out the almond flavor from the almond butter. You can use natural peanut butter in these muffins as well, or substitute sun butter for any nut allergies, but I really like the almond butter flavor here. After the oats have been soaking for about 20 minutes, add them to the rest of the wet ingredients.
After the wet ingredients are mixed together, add the dry ingredients. You’re adding both whole wheat and all-purpose flour, salt, baking powder, cinnamon, and flaxseed meal. Finally, fold in your shredded coconut and chocolate chips. Measure these with your heart! I add about 3/4 cup of each and sprinkle a few chocolate chips on the tops of the muffins as well. It’s hard to keep your hands off these easy oatmeal muffins once they’re done baking and they’re extra delicious when they’re still a little warm.
- 1½ cup rolled oats
- 1 cup whole milk
- ½ cup melted coconut oil
- ½ cup natural almond butter
- 2 tsp. vanilla extract
- 2 eggs
- ½ cup honey
- ½ tsp. almond extract
- ½ cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- 2 tbsp. flaxseed meal
- ¾ cup shredded coconut
- ¾ cup chocolate chips
- Place oats and milk in a small bowl to soak for 20 minutes. Meanwhile, prepare the rest of the ingredients.
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray and set aside.
- In a large bowl, mix together wet ingredients. Whisk together melted coconut oil, almond butter, vanilla extract, eggs, honey, and almond extract. After 20 minutes of soaking, add the oats and milk mixture and stir to combine.
- In a medium bowl, mix together the dry ingredients. Combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, and flaxseed meal.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the shredded coconut and chocolate chips.
- Divide the batter in between the 12 muffin cups in the prepared muffin tin. They will be pretty full but will bake up well! Sprinkle the tops with any extra chocolate chips if you want.
- Bake at 350 for 22-25 minutes until a toothpick inserted into the center comes out clean.
- Let cool for about 15 minutes in the muffin tin before transferring to a wire rack to cool completely.
- Enjoy!
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