Not Your Momma’s Healthy Muffins

muffinscoverMy freshman year in college, I worked in the kitchen. Breakfast Shift. 5:00 am. My beauty rest suffered, and my coffee addiction became pretty serious.

However, we would make these amazing oatmeal chocolate chip muffins that would just melt in your mouth and make every dark, freezing cold minute of my hike to work totally, totally worth it.

Since then, I have looked and looked for that recipe. I have posted on Facebook, emailed, twittered. No one had it. No one remembered it.

A few weeks ago, while browsing the internets, I came across this recipe. It’s pretty close to as much of the original that I can remember. With a few adjustments to make it more figure friendly (because none of us are eighteen anymore), it is even better than I remember.

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This recipe calls for 1 cup of chocolate chips, but if you’re a chocoholic like me, feel free to double that amount. Also, these muffins freeze really well. Just set them out on the counter to thaw, or pop them in the microwave.

Not Your Momma’s Healthy Muffins
Makes 24 muffins

2 cups old fashioned oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
1/2 cup applesauce
1/4 teaspoon orange flavoring (optional)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chocolate chips

Preheat oven to 400* F.  Grease or line 24 muffin cups.
Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
While the oats are soaking, combine eggs, brown sugar, applesauce, and orange flavoring in a small bowl.
Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl.
Add egg mixture to oats and stir until combined.
Add flour mixture and stir until just moistened.
Fold in chocolate chips.
Fill prepared muffin cups about 3/4 full.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 to 18 minutes.
Remove muffins immediately from pan and cool on a wire rack.

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