• Leanne Maala

Oatmeal Cookie Muffins

Cookies, meet muffins. These nutty oatmeal muffins are packed with all the nostalgia of a chewy oatmeal cookie (don’t worry, there are no raisins!).


How is Spring treating everyone so far? Something about the season just makes the scent of freshly baked treats in my kitchen oven smell more irresistible. So many possibilities- a big cake or tray of brownies, fun cupcakes to share, cookies, muffins… and cookie muffins.


Oatmeal Cookie Muffins

Yup, cookie muffins. Oatmeal cookie muffins to be exact.


Are they cookies? Are they muffins? Well, they're both! With a classic oatmeal flavor to boot!


These oatmeal cookie muffins taste like your favorite oatmeal muffins, and also sort of taste like your favorite chocolate chip cookies. Kind of like breakfast and dessert in one. Not only are they absolutely delicious, but this oatmeal cookie muffin recipe is packed with healthy ingredients that can power you through the day.


Your daily dose of fiber with protein and fiber-rich oats, and the perfect pair-up of dark chocolate chips and a hearty oat base. Did I mention it has pecans too? Now, who says you can’t have healthy sweet treats for breakfast?!


Oatmeal Cookie Muffins

Freshly baked and tastes just like your favorite chocolate chip and oatmeal cookies. It really doesn’t get any better than this.


Try out this Oatmeal Cookie Muffin recipe and whip out a whole batch- perfect for a delicious breakfast or hearty snack!


Oatmeal Cookie Muffins

Author: Micah Siva

Makes: 12


Ingredients:

Wet:

  • ¼ cup coconut oil, melted

  • ¼ cup plain greek yogurt, or dairy free free alternative

  • ¼ cup peanut butter

  • 1 tbsp molasses

  • ½ cup sugar (or ¼ cup sugar, and ¼ cup monk fruit sweetener)

  • 1 large egg

  • ½ cup non dairy milk

  • 1 tsp vanilla extract

  • ¼ tsp sea salt

Dry:

  • ½ cup all purpose flour

  • ½ cup whole wheat or rye flour

  • 1 ⅓ cup rolled oats

  • 2 tsp baking powder

  • 2 tbsp flaxseeds

  • ¼ cup unsweetened shredded coconut

  • ⅓ cup chopped pecans

  • ⅓ cup dark chocolate chips


Preparation:

  1. Preheat oven to 350F. Line a 12 cup muffin tin with liners and cooking spray.

  2. Come wet ingredients until smooth.

  3. In a large bowl, whisk together flours, oats, baking powder and flax seeds. Pour wet mixture into dry, stirring until just combined.

  4. Fold in coconut, pecans and chocolate chips.

  5. Portion into muffin tins

  6. Bake for 20-25 minutes or until a toothpick comes out clean



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