Loo Kitchen

I make a version of these regularly. I call them “pancake” muffins because they are essentially my favorite pancake recipe baked into muffins!

1 cup flour

1 cup oats

1/4 cup coconut sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 1/2-2 cups buttermilk

1/4 cup maple syrup

2 eggs

1 TB vanilla

8 TB butter, melted and cooled

1 1/2 cups chocolate chips

Preheat the oven to 350 degrees. Pull out your muffin silpat mold or grease a muffin tin.

Melt butter over low heat, remove from heat and allow to cool.

Combine flour, oats, coconut sugar, baking powder, baking soda and sea salt in a medium bowl.

Combine 1 1/2 cups of buttermilk, maple syrup, eggs, vanilla and butter in a bowl.

Add the wet ingredients to the dry ingredients and fold just to combine using a spatula. If the batter looks dry (it should resemble pancake batter) add the optional 1/2 cup of buttermilk and fold into the batter. Lightly fold in the chocolate chips.

Using a portion scoop or spoon, portion the batter into the prepared muffin mold/tin. Place in the oven and turn the temperature up to 375. Bake for 15 minutes. Rotate the pan and bake 10 minutes more, or until the middle of the muffin springs back when touched.

Remove from the oven and allow them to sit for 10 minutes. Unmold and enjoy!