1cupold fashioned oatsplus 1-2 teaspoons for topping if desired
1cup whole white wheat flouror all-purpose flour
1cupchocolate chipsplus more for topping if desired
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners or grease well.
In a small bowl, combine 1 cup of oats with the almond milk and let sit while you prepare the remaining ingredients.
In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt until well combined and no lumps remain. Stir in 1 cup of chocolate chips to evenly coat with the flour.
In a separate medium bowl, whisk together the applesauce, maple syrup, egg, vanilla, and canola oil until well combined.
Add the soaked oats and applesauce mixture to the flour mixture and fold the batter together until the flour is fully moistened. Be careful to not overmix to keep your muffins light and fluffy.
Fill each muffin cup ⅔rds of the way full with the muffin batter. Sprinkle with additional oats and chocolate chips if desired.
Bake for 23-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the muffin tin on a cooling rack for 5 minutes, then remove them from the muffin tin to cool fully.
Oats: Feel free to use quick-cooking oats if that is all you have on hand. Almond Milk: Any milk of your choice works well in this recipe. Dairy-Free Modification: Use dairy-free chocolate chips. Chocolate Chips: Use mini or regular semi-sweet, milk, or dark chocolate chips. Storage: Store the muffins for up to 3 days in an airtight container at room temperature. Alternatively, they can be stored for up to 1 week in an airtight container in the refrigerator or frozen in a freezer-safe container for up to 3 months.