Dark Chocolate Raspberry Oatmeal Muffins

By KDudek88

Ingredients

• 1 1/2 cups milk
• 1 1/2 teaspoons white or apple cider vinegar
• 1 1/2 cups rolled oats (not quick oats)
• 2 large eggs, room temperature
• 1/2 cup dark brown sugar
• 3/4 cup unsweetened applesauce
• 1 1/2 cups whole wheat pastry flour or all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/2 cups fresh (or frozen) raspberries
• 3/4 cup dark chocolate chips

Details

Servings 24
Adapted from thepastryaffair.com

Preparation

Step 1

Preheat the oven to 375 degrees F and grease your muffin tins.

In a large bowl, combine milk, vinegar, and rolled oats. Let sit for one hour to soften the oats. When the hour is up, add the eggs, brown sugar, and applesauce to the milk, mixing thoroughly.

In another bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add it to the milk mixture all at once, stirring until just combine. Do not overmix. Gently fold in the raspberries and chocolate chips

Fill the muffin tins 2/3 full. If desired, you can sprinkle on a little brown sugar. It will give the muffins a fantastic sugar crust. Bake for 18 minutes, or until the tops are a light golden brown and spring back when touched. Remove from the oven and allow the muffins to cool in the tins for easy removable.