Ingredients
1 1/2 cup whole-wheat flour
1 cup rolled oats
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup whole milk yogurt
1/3 cup honey
1/4 cup canola oil
1 large egg
1/3 cup milk
1/2 cup chocolate chips (your preference)
Preparation
Preheat oven to 400 degrees.
Mix dry ingredients in a large mixing bowl. Mix all the wet ingredients in a separate medium mixing bowl.
Pour wet ingredients into bowl with dry ingredients and mix together until just moistened. Fold in chocolate chips.
Spray a muffin tin with canola oil. Pour batter into muffin tin and bake until done. Muffins will be just starting to turn color on top and a knife will come out clean when done. 18-20 minutes for regular muffins, 10-12 minutes for mini-muffins.
Due to the richness of these muffins, I prefer mini-muffins to full size for this recipe.
