Raspberry oatmeal chocolate chip muffins – Breakfast at Clique-any’s

raspberry-oatmeal-chocolate-chip-muffins

Owen was a little fresh last night, so as a threat, Keith told him that we wouldn’t make him pancakes for breakfast. Believe me, that’s a big punishment for this kid. And yes, we get that the punishment doesn’t fit the crime and that there’s probably no way Owen will connect no pancakes to his bad behavior the night before, but parenting calls for desperation sometimes.

It’s all good, though, because I created raspberry oatmeal chocolate chip muffins. Now the kid really doesn’t know he was being punished, because these were sent directly from the gods.

I riffed off of the basic muffin recipe in my ol’ trusty red plaid cookbook — gotta love Better Homes and Gardens — and what turned out was a decadent breakfast treat that you could easily serve with ice cream as a dessert.

Raspberry Oatmeal Chocolate Chip Muffins
Print This Recipe

Ingredients:

1 1/3 cups spelt flour (or flour of your choice)
3/4 cup steel cut oats
1/4 cup sucanat (or sweetener of your choice)
2 teaspoons baking powder
1/4 teaspoon sea salt
1 egg, beaten
3/4 cup vanilla almond milk (or milk of your choice)
1/3 cup rice bran oil (or melted butter)
3/4 cup frozen (or fresh) raspberries
1/2 cup chocolate chips (I use Sunspire grain-sweetened or )
cinnamon and sugar for sprinkling

Preheat oven to 400 degrees and grease your muffin tins. I just spray with canola oil spray. Combine the first four dry ingredients in one bowl and all of the wets (egg through oil) in another.

Add the wet to dry and combine until just moist, then fold in the raspberries and chips. Divide batter amongst 12 muffin tins and sprinkle the tops with cinnamon and sugar.

Bake for 16-18 minutes and serve warm.

I know you’re already salivating, so what are you waiting for? Go forth to your kitchen and create.