At the bakery that shall remain nameless, our top selling muffin was, by far, chocolate-chocolate chip. Maybe it’s just because we’re in the south and people are a little crazy, or maybe it’s just because they’re delicious… Regardless, I don’t agree with it. Not one bit. I don’t care if it’s baked in a muffin pan, chocolate flavored cake with chocolate chips is not even remotely a muffin.

With that in mind, I approached this muffin recipe with caution. Believe it or not, I’m not a huge fan of chocolate before 12 p.m (pancakes are better without them; cookies supposed to be eaten in the afternoon or very late at night; cake is only best after dinner). Alas, this proved my preconceived notions were all kinds of wrong…

1 c. all-purpose flour
1/4 c. sugar
1 tsp. baking powder
Pinch of salt
1 egg
1/4 c. butter, melted
1/4 c. milk
1/3 c. rolled oats
1/2 c. dark or bittersweet chocolate chips
1/3 c. almond slivers

Preheat oven to 375 degrees. In a large bowl, mix together flour, sugar, baking powder and salt. Stir in chocolate chips, oats and almonds. In a smaller bowl, whisk milk, egg and butter. Add to flour mixture and stir until well combined.

Note for making delicious chocolate-oat muffins: Did you know that chocolate is a seed and it grows on trees? And white chocolate has no chocolate in it at all… I did my research and getting chocolate to it’s tasty, edible form we know and love it for is QUITE the process. With that being said, it’s important to use bitter or very dark chocolate with this recipe because you don’t want the muffins to be too sweet (milk chocolate in the morning = NOT OKAY)! These muffins are very dense and almost remind me of a trail-mix. They’ve been great to grab on the run and keep your stomach happy for a while!