Oats - Chocolate Chip Muffins

For one of the "chocolate based cupcakes / muffins" themed entries for the blogging marathon, we have the choice to use either chocolate chips or frosting. I have a great aversion to the latter and so stuck with the chocolate chip option. Besides I already had baked a couple of chocolate cupcakes for this week and was looking forward to try a new muffin recipe throwing chocolate chips in it.
And I had to go no further than my pantry for the inspiration. There was a berry muffin recipe on my oats container. Whenever there is an interesting baking recipe other than the boring basic method of cooking oats, I do take notice and give it a try when I can. This time, I turned the recipe into eggless and added some chocolate chips to it. The recipe yields a dozen muffins but I halved the recipe to get six. They turned out good and I had no complaints with either the taste or the texture. Even my daughter approved them. And people who follow my blog of course would know that she had to because of the choco-chips. :)

Baking Temperature: 400 deg F / 200 deg C
Prep time: 5 minutes
Baking time: 18 - 22 minutes
Yields: 12 muffins

Ingredients:
1 cup quick cooking oats
1 & 1/4 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup soy milk or any non dairy milk (or milk for a non-vegan version) 
1/2 cup oil (I used canola oil, but melted butter can be substituted if preferred.)
1 tbsp. flax seed meal (or any other egg substitute for 1 egg)
1/2 to 3/4 cup chocolate chips (or blue berries)

Method:
* Combine flax seed meal and 3 tbsp. of water in a small bowl and keep it aside for about 3 to 4 minutes.
* In the mean time, preheat the oven to 400 deg F. Grease the muffin tin or line with paper cups. If using silicone muffin pan, there is no need to prep but I use liners to make it convenient to grab n go.
* Combine all the dry ingredients in a bowl. Next add milk, oil, flax seed meal solution and mix just to combine. Stir in chocolate chips at the end.

* Spoon the batter into muffin cups, up to 3/4ths.

* Bake them for about 18 - 22 minutes or until they turn golden brown. (I did half the batch and mine were done in 19 minutes.)

This is going to be a part of BM # 37 under the theme of "Chocolate Based Muffins / Cupcakes".

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