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Oatmeal Chocolate Chip Cookie Muffins

These oatmeal chocolate chip cookie muffins are super chocolatey, moist and flavorful, with a great texture from the oats.
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Servings: 12 muffins
Ingredients Method

Ingredients
  

For the muffin batter
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 cup applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk any kind will do – i substituted coconut water because i had it in the house, + it worked great!
  • 1 cup chocolate chips
For the oat topping
  • 1/4 cup rolled oats
  • 1 tablespoon granulated sugar
  • pinch of cinnamon

Method
 

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ingredients for the oat topping: 1/4 cup rolled oats, 1 tablespoon granulated sugar, and a pinch of cinnamon. Set aside.
  3. Add the remaining 1 cup of oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes.
  4. In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color.
  5. Add in vanilla and applesauce, whisking well.
  6. Add flour, oat/milk mixture, baking soda, salt, and cinnamon. Mix.
  7. Add remaining milk and combine until smooth.
  8. Fold in chocolate chips.
  9. Line a muffin tin with liners or spray with non-stick spray. Pour about 1/4 cup batter into each liner.
  10. Sprinkle the tops with the oats/sugar topping.
  11. Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.