Oatmeal Espresso Chocolate Chip Muffins

1 cup Old Fashioned Oatmeal (uncooked-not instant)
1.5 cups white whole wheat flour
1 Tbsp baking powder (aluminum free)
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp cinnamon
1/2 cup almond milk
1/3 cup honey
1/4 cup olive oil
1 large egg
2 tsp vanilla
1 cup chopped walnuts
1/2 cup espresso chocolate chips

Preheat oven to 425 and lighlyt spray a 12 cup muffin pan with cooking spray (preferably olive oil) In a large bowl mix flour, rolled oats, baking powder, baking soda, salt and cinnamon. In a smaller bowl mix almond milk, honey, olive oil, egg, and vanilla until moistened. Add to dry mixture just until moist. Next add, walnuts and espresso chips. Spoon mixture into the muffin pan and place in oven. Reduce heat to 400 and bake until a toothpick inserted into the center of the muffin comes out clean (about 18-20 minutes) Let stand for 5 minutes before unmolding. Serve warm. These will keep 3 days at room temp or freeze for up to 2 months.

Number of Servings: 12

Recipe submitted by SparkPeople user 4PJMAC.