Choc Chip Muffins
These have become one of my favourite breastfeeding snacks. Made with simple ingredients, packed with flaxseed, and perfect with a morning coffee.
Servings 12 serves
Ingredients
- 1 cup wholemeal flour
- 1 cup rolled oats
- ⅓ cup ground flaxseed
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 2 eggs
- 1 cup milk
- ⅓ cup extra virgin olive oil
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Grease or line a 12-hole muffin tin.
- In a large bowl, combine the wholemeal flour, rolled oats, ground flaxseed, baking powder, bicarbonate of soda and salt.
- In a separate bowl, whisk together the eggs, milk, olive oil, maple syrup and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold through the dark chocolate chips. Allow the batter to rest for 5 minutes so the oats and flaxseed can absorb some moisture.
- Divide the batter evenly between the muffin holes.
- Bake for approximately 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean (avoiding a melted chocolate chip).
- Allow to cool before serving. Store in an airtight container for a few days or freeze individually for easy snacks.
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Baking powder: Choose a simple baking powder with minimal additives.
- Pure maple syrup: Choose 100% pure maple syrup, not maple-flavoured syrup.
- Vanilla extract: Choose pure vanilla extract rather than artificial vanilla flavouring where possible.
- Dark chocolate chips: Choose dark chocolate chips with a high cocoa content and minimal added sugar and unnecessary additives; alternatively, chop a good-quality dark chocolate block.