These capture two of my favorite things: the taste of chocolate chip cookies, and the texture of a warm fluffy muffin. What more could you want?

I’ve been eating these in the mornings and afternoons with a hot cup of tea. They make the world just a little bit better.

Chocolate Chip Cookie Muffins (Makes 12)
V = Vegan alternative

1 1/4 C quick cooking oats
1 1/4 cups milk (V: soymilk/nutmilk)
1 egg (V: 1 TBS cornstarh + 2 TBS water combined)
1/4 C vegetable oil
1/2 C brown sugar
1 C Nestle mini chocolate chips (V: Sunspire brand vegan chocolate chips)
1/2 C chopped pecans
1 tsp vanilla extract
1 1/4 cups flour
4 teaspoons baking powder
1 teaspoon salt

Topping:
1/4 C brown sugar
1/2 C chopped pecans

Combine oats with milk and allow to soak for at least 15 minutes. Add in egg, oil, brown sugar, chocolate chips, pecans, and vanilla into the oat and milk mixture.

Next, add the flour, baking powder and salt to the oat mixture and stir until mixed completely. Line muffins tins and fill each cup 2/3 full. Sprinkle tops with the brown sugar and pecans.

Bake in a preheated oven at 400F for 25 minutes.

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