Oatmeal Chia Muffins

• 1 cup Quick Cooking Oats
• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1 Tablespoon Chia Seeds
• 1/2 teaspoons Baking Soda
• 1 pinch Sea Salt
• 6 ounces, fluid Coconut Oil
• 1/4 cups Honey
• 1/4 cups Packed Brown Sugar
• 1-1/2 cup Plain Greek Yogurt
• 1 teaspoon Vanilla Extract
• 2 whole Eggs

1. 1. Preheat oven to 350 F. Line a 12-count muffin pan with liners. Grease the top of the pan just in case.
2. 2. In a bowl, combine oats, whole wheat flour, all purpose flour, chia seeds, baking soda, and salt. Set aside.
3. 3. Melt coconut oil very gently (it melts at a lower temperature than butter) in a saucepan over medium-low heat. Then remove it from the heat and let it cool for about 5 minutes. Pour cooled coconut oil into a different bowl than one with flour mix. Whisk in honey, brown sugar, Greek yogurt, vanilla extract and lastly eggs. Make sure this is combined pretty well.
4. 4. Pour the coconut oil mixture into your bowl of flour mix and gently mix together until just combined. Please be careful not to over mix-this will make the muffins dense. Spoon or pour batter into pans, filling the pan about 1/2 to 3/4 of the way full. They will rise quite a bit. Bake at 350 F for about 15-20 minutes (or you can do this as a loaf, baking for about an hour; make sure to check after 40 minutes though and keep checking until done), or until a toothpick inserted into the middle comes out with little crumbs on it. Do not over bake.
5. 5. Enjoy!!
6. Recipe adapted from 101cookbooks.com

oats, whole wheat flour, allpurpose, chia seeds, baking soda, salt, fluid coconut oil, ubc, ubc, greek yogurt, vanilla, eggs

Taken from tastykitchen.com/recipes/breads/oatmeal-chia-muffins/ (may not work)