“Lavish” Chocolate Oatmeal Muffins

   Despite the fact that it was 100 degrees today, I still felt the urge to bake, but wanted it to be relatively healthy. Out of that, came the creation of these muffins. If you’re looking for something SUPER chocolatey then this isn’t going to be as exciting as you expect it to be. Though, you could up the chocolate factor by adding in some chocolate chips, which I didn’t do.

  Here’s what I did, this is a basic quick bread recipe so you could add in whatever you wanted if you don’t want the chocolate muffins.

8 oz all-purpose flour
4 oz granulated sugar
1 tsp salt
2 tsp baking powder
8 oz milk (I used coconut milk instead)
4 oz eggs (2 large)
4 oz unsalted butter, melted

You want to preheat your oven to 350 and then from there it’s, like I said a basic quick bread. So combine your dry ingredients in one bowl, your wet in another and then mix them together. To that I added…

1 Package of Better Oats Lavish Chocolate Oatmeal (I found mine at Big Lots, chances are your local grocery store carries it. Also, just dump in the dry package, no need to prepare it first.)

About a cup of Chocolate Carnation Instant breakfast powder (I guess and judged by the color of the batter and how chocolatey I wanted it.)

You’ll also need 2 chocolate graham crackers to crush and sprinkle on top before baking your muffins.

Once you’ve mixed all of your ingredients together, fill muffin pans about 2/3 of the way full with the batter and sprinkle with crushed graham cracker.

Bake at 350 for 20-25 minutes. (You really have to keep an eye on them because my oven is messed up and bakes unevenly, you use my recommended time as a starting point and stick a toothpick in them towards the end to check.)

Let cool and enjoy!

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