Chocolate Oat Muffins

These chocolate oat muffins are so scrumptious, and they’re perfect for breakfast, a mid morning snack, or an evening treat. Enjoy them with your favourite hot drink or a cold glass of milk, and take a moment for yourself.

Ingredients make 9 muffins

3/4 cup quick oats

3/4 cup flour

2 tsp baking powder

1/3 cup cocoa powder -sifted

2 large eggs -room temperature

1/2 cup sugar

1/4 cup canola oil

2 tsp vanilla

1/2 cup 35% whipping cream -room temperature

1/4 cup mini chocolate chips

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Bakers note

If I have any walnuts or pecans in my pantry, I'll add some to the batter to give these muffins that extra bit of crunch and taste. Add between a 1/4 cup and 1/3 cup of roughly chopped nuts.

Directions

- Mix together the oats, flour, baking powder, and cocoa powder. Set aside.

- Line a muffin tin with paper liners or lightly butter and dust with flour.

- Pre-heat the oven to 350 degrees F.

- Whisk together the eggs and the sugar.

- Whisk in the oil and the vanilla.

- Whisk in the whipping cream.

- Gradually whisk the dry ingredients into the wet ingredients. Don’t over mix.

- Fold in the chocolate chips. Don't over mix.

- Fill the muffin tin with batter, leaving some space at the top.

- Bake for 18-20 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.

- Place the muffins on a wire rack to cool.