If you’ve been reading this blog for awhile (or talked to me for even 5 seconds in person), you know I have a HUGE sweet tooth. So when I found these muffins a couple years ago, they became a breakfast staple in my kitchen.

Only trouble is… muffins aren’t exactly a healthy breakfast item (it’s kind of like starting the day by eating a frosting-less cupcake, am I right?)

I’m not saying these are healthy either, but after making these quite a few million times, I’ve come up with some great modifications, like cutting the sugar in half and using applesauce in place of margarine and eggs. (And the best part is, I think they’re even better than the original recipe!)

1/2 cup sugar
1/2 tsp salt
1/2 tsp (heaping) cinnamon
2 tsp baking powder
1 cup oat flour* (just grind up some old fashioned oats in your blender)
1 cup whole wheat flour
4 TBSP margarine
1 tsp vanilla extract
3/4 cup unsweetened applesauce
1/2 cup milk
2 cups semisweet chocolate chips

(*For a denser muffin, omit the oat flour and use a total of 2 cups of whole wheat flour. Usually, I have to add a tiny bit of milk when I do this.)

Stir dry ingredients together well. Add wet ingredients and stir until just combined. Fold in chocolate chips. Let sit for about 10 minutes to allow the grains to soak up the moisture. While waiting, preheat oven to 350 degrees. Fill muffin cups to the top and bake for about 20 minutes or until golden brown.

ENJOY!