Baking Time : 25 MinsDifficulty : Easy
Servings : About 9
Ingredients :
* 1,25 Cups All-purpose Flour
* 1 Cup Packed Light Brown Sugar
* 2/3 Cup Old-fashioned Whole-rolled Oats
* 1 Tablespoon Cinnamon
* 2 Teaspoons Baking Powder
* Pinch Salt
* 1/3 Cup Raisins
* 1/3 Cup Mini Chocolate Chips Plus More For Sprinkling Tops
* 0,5 Cup Milk
* 1/3 Cup Liquid-state Coconut Oil
* 2 Teaspoons Vanilla Extract
Preparation :
Preheat oven to 350F . Spray a Non-Stick 12-Cup Regular Muffin Pan with
floured cooking spray or grease and flour the pan in 9 of the cavities ; set aside .
In a large bowl , add the first 6 ingredients , and whisk to combine .
Add the raisins , 1/3 cup mini chocolate chips , and whisk to combine .
Add the milk , coconut oil , vanilla , and with a rubber spatula , fold until just combined ; don't overmix .
Using a large cookie scoop or 0,25-cup measure , evenly distribute the batter into 9 of the cavities of the pan .
Top each muffin top with a generous pinch of chocolate chips .
Bake for about 20 to 24 minutes , or until muffins are set , and a toothpick inserted in the center comes out clean , or with a few moist crumbs dangling , but no batter . Don't overbake because muffins will be prone to drying out . Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely . Muffins will keep airtight at room temperature for up to 5 days , or in the freezer for up to 6 months .
In a large bowl , add the first 6 ingredients , and whisk to combine .
Add the raisins , 1/3 cup mini chocolate chips , and whisk to combine .
Add the milk , coconut oil , vanilla , and with a rubber spatula , fold until just combined ; don't overmix .
Using a large cookie scoop or 0,25-cup measure , evenly distribute the batter into 9 of the cavities of the pan .
Top each muffin top with a generous pinch of chocolate chips .
Bake for about 20 to 24 minutes , or until muffins are set , and a toothpick inserted in the center comes out clean , or with a few moist crumbs dangling , but no batter . Don't overbake because muffins will be prone to drying out . Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely . Muffins will keep airtight at room temperature for up to 5 days , or in the freezer for up to 6 months .
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