Cocoa Oatmeal Muffins

I make a fresh batch of muffins nearly every week, so when I came across this recipe, it reminded me of my favorite oatmeal chocolate chip muffins, but with even more chocolate. And more chocolate is always a good thing, right?! The consensus at our house is that these muffins taste like a brownie. I think we've found a new winner for the muffin rotation!

Cocoa Oatmeal Muffins
Yield: 12 muffins

Ingredients

• 1/3 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1 egg, room temperature
• 1/2 cup sour cream
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup cocoa
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup almond milk
• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. In stand mixer fitted with paddle attachment, beat butter and sugar until fluffy. Add egg and sour cream; beat until creamy.
3. In separate bowl, stir together oats, flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with milk.
4. Fold chocolate chips into batter.
5. Fill prepared muffin cups 2/3 full with batter.
6. Bake for 23-25 minutes, or until toothpick inserted in center comes out clean.
7. Cool in pan for 5-10 minutes before removing to wire rack to cool completely.

Recipe adapted from Taste & Tell.