Flaxseed Chocolate Oatmeal Muffins (from The American Moms)

I recently came across this original muffin recipe at a blog I love, The American Moms.  You can see the original recipe there at that link.  I wanted to try the recipe because I wanted to taste these muffins, of course, but as I went to make them, I wondered if I could make them pantry-friendly.

And I did!  With only a few changes to the original recipe, here is a pantry-friendly (and slightly more chocolatey) version.  The thing is, it's a fairly healthy recipe, what with flaxseed and wheat flour and not much sugar.  (The chocolate chips give it just the right sweetness.)  So I wasn't sure what my family would think.  But like Andrea's family (the original author), my family loves these muffins.

The recipe only makes 12, though, so if you have teenagers, keep an eye out.

Here's my pantry-friendly take on

FLAXSEED CHOCOLATE OATMEAL MUFFINS
(from The American Moms)

(And, yes, the red, white, and blue star muffin liners are a shout-out to them!)

PREP TIME:  10-15 minutes
COOK TIME:  18-20 minutes

INGREDIENTS

• 1 c. whole wheat flour
• 1/2 c. ground flaxseed
• 1/2 c. oats
• 1/3 c. packed brown sugar
• 3 tsp. unsweetened cocoa
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• equivalent of 2 eggs from powdered eggs, reconstituted* (or try another egg substitution if needed)
• 1/4 c. vegetable oil
• 1 c. powdered milk, reconstituted* (or 1/2 c. evaporated milk + 1/2 c. water)
• 1/2 c. semisweet chocolate chips

DIRECTIONS

In a large mixing bowl, combine the flour, flaxseed, oats, brown sugar, cocoa, baking powder, baking soda, and salt.  When mixed, add the eggs, oil, and milk.  Mix well.  Stir in chocolate chips.  Line a muffin tin with 12 baking liners and divide the batter evenly among the cups.  Cups should be about 3/4 full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.

* I used powdered eggs from here for this recipe, so if you try it with the mayonnaise substitution, let me know!  I used Nido powdered milk for this recipe, which I buy in the Mexican food section at my Walmart, so if you try it with evaporated milk, let me know in the comments below!

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