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  • Writer's pictureLaverne Banderk

Healthy Oatmeal Chocolate Chip Muffins

Is there anything better than a freshly baked oatmeal chocolate chip muffin? No, not really....except for a healthy oatmeal chocolate chip muffin that you can feel better about eating as part of a healthy breakfast, as a snack, or anytime of the day, really! Modifying your favourite recipe to make it healthier doesn't mean you have to compromise on flavour. These muffins are still moist and flavourful thanks to healthier ingredients such as unsweetened applesauce, coconut oil, and coconut sugar. I love using dark chocolate chips in this recipe, but if you're like my daughter and don't like chocolate chips in your muffins (I know, I know, no idea where she gets that from!), simply leave them out, or replace with blueberries or walnuts, etc. I tend to make half with chocolate chips and half without to keep her (and myself!) happy!


1/2 cup liquid coconut oil

1/2 cup coconut sugar

1 egg

1 cup whole wheat flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

3/4 cup unsweetened applesauce

1 cup oats

3/4 dark chocolate chips


Preheat the oven to 350F, and lightly grease a muffin pan or use muffin liners.

Combine the coconut oil and coconut sugar together in a large bowl, and mix well until creamy. Add the egg and mix it into the batter until well combined.

In a separate bowl, mix together the flour, baking soda, baking powder, and salt until well combined.

Next, add the dry ingredients and the applesauce to the egg mixture alternately in a few batches (flour, applesauce, flour, applesauce, etc.). Mixing until just incorporated each time (do not overmix).

Stir the oats and the chocolate chips into the batter.

Fill each muffin cup about 3/4 full with batter (makes 12 muffins). Bake for 22 to 25 minutes, or until a toothpick inserted comes out clean.

Store out of the fridge for up to 4 days, in the fridge for up to 7 to 10 days, or in the freezer for up to 2 months.

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