Back to school means MUFFINS!! When I am really in the running for “Mom of the Year” award, it is because I took a couple of hours on Sunday to make something absolutely delicious for breakfast. Something homemade that is easy enough to eat on the go, or warmed up in the microwave with some melted butter. Unfortunately it doesn’t happen as much as they would like (or I would for that matter). I had every intention of making some fresh scones today, but it is now close to 9:00pm, and that didn’t happen.
The other week though, thanks to Bob’s Red Mill – I did have an opportunity to apply for the award, after making these scrumptious morsels. The oatmeal and coconut sugar did not disappoint…although the star of the show was the mini-chocolate chips. Both girls loved the muffins, I didn’t even have to remind them to eat the muffins for breakfast – which is when I know they are a total hit.
So this year, why not make waking up for school something to look forward to – I know it is not time for resolutions just yet, but this is going on my list – to bake something at least once a month – which takes care of an entire week of breakfasts. Then I know that at least 25% of the month, I can look forward to that red carpet award ceremony…
Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions about Stonyfield Farm’s products and Bob’s Red Mill products are always my own.
- 1 ½ cups whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt – divided
- 3/4 cup Bob’s Red Mill Coconut Sugar – divided
- 2 eggs
- 2/3 cup Stonyfield Farms Grassfed yogurt (plain)
- 2/3 cup milk
- ¼ cup canola oil
- 1 teaspoon vanilla
- 1 cup cooked Bob’s Red Mill steel-cut oats
- 1 cup mini-chocolate chips
To cook the steel-cut oats, boil 3 cups of water, then add 1 cup steel-cut oats with 1/4 teaspoon salt. Cover and simmer for 20 minutes. When the oats are done, stir in 1/4 cup coconut sugar.
Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
Sift together the flours, baking powder, baking soda, 1/2 teaspoon of salt and 1/2 cup coconut sugar. In another bowl, beat together the eggs, yogurt, milk, canola oil, and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the chocolate chips.
Spoon into muffin cups, filling them to just below the top. Sprinkle coconut sugar on top if desired. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
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