One of my favorite thing to bake is muffins. When the aroma of muffin baking fills your kitchen early in the morning, it just warms up your heart! I have made banana-nut muffins, chocolate muffins, and blueberry muffins. This time I wanted to try a new muffin recipe, a healthy recipe. I found Molly Yeh’s muffin recipe in Food Network magazine. I tried it and it was amazing. It is an easy bake with a delicious result. I adjusted some ingredients depending on what I had on hand and what I wanted to use. In Molly’s recipe, she used peanut butter, maple syrup, and super seed mix. In this recipe, I skipped the peanut butter, used brown sugar instead of maple syrup and chia seeds instead of super seed mix.

Prep time – 10 min ~ Cook Time – 25 min ~ Serving – 6 large muffins

Ingredients:

1 ½ cup Rolled Oats
1 cup all-purpose flour
1 cup milk (almond milk if you prefer)
2 tsp baking Powder
½ tsp salt
1 tsp cinnamon Powder
2/4 cup dried raisins
2/4 cup semi-sweet Chocolate chips
2 eggs
½ cup butter melted, slightly cooled
½ cup brown sugar
2 tsp vanilla extract
Chia seeds for toppings

Add oats to the milk and let it soak for 15 min. Preheat oven to 400 degrees.

In a large bowl mix wet ingredients: melted butter, eggs, and vanilla extracts. In another bowl mix dry ingredients: all-purpose flour, baking powder, cinnamon, salt, brown sugar. Add oat and milk into the wet ingredient bowl and combine. Then, in the same bowl, add dry ingredients mix. Fold in the chocolate chips and raisins.

Line the muffin pan with muffin cups. If not using muffin cups, just spray oil. Scoop the batter into the muffin pan about 2/3 full. Sprinkle some chia seeds and add chocolate chip (You can skip chocolate chip topping if you prefer). Bake for 22 -25 minutes until a toothpick inserted in the center of the muffins comes out clean. Let the muffin cool for 10 min. Enjoy with a cup of coffee or tea.