Oatmeal Chocolate Chip Muffins

Chocolate chip muffins are one of my favorite breakfast guilty pleasures.  Nutritionally speaking, they're equivalent to a piece of cake without the frosting, which is not the best way to start the day.  So I set out on a mission to create a better chocolate chip muffin that I wouldn't feel so guilty about enjoying on a busy weekday morning.

The first secret is to substitute white whole wheat flour for all purpose flour.  Wait - how can flour be white AND whole wheat, isn't that contradictory?  Turns out it isn't.  White whole wheat flour is made from white wheat instead of red wheat.  It's still a whole grain but it has a milder flavor and a softer texture than traditional whole wheat, making it an excellent substitution in baked goods like breads and muffins.  It's becoming more widely available at larger grocery stores and natural food stores, just make sure you read the label.

The next secret is to substitute plain Greek yogurt for the oil and butter that is normally rampant in muffin recipes.  This does change the texture of baked goods to something more dense and moist, but in the case of these muffins that's a good thing.  To give this muffins staying power to get you past 9 am without a grumbling stomach, I added thick rolled oats.  The end result is a hearty, dense, moist muffin with a hint of chocolate and sweetness.  That's a perfect combination for any morning.  Enjoy!

Oatmeal Chocolate Chip Muffins
Makes 6 jumbo muffins or 12 regular muffins
2/3 cup nonfat plain Greek yogurt
3/4 cup brown sugar
1 egg
1 tsp. vanilla extract
1 T. oil
1 1/2 tsp baking powder
1 cup white whole wheat flour
1/2 tsp. nutmeg
1 cup thick rolled oats
1/2 cup dark chocolate chips
1/4 cup chopped pecans, optional

Mix yogurt and brown sugar until fully combined.  Add egg and vanilla, stir well.  Stir in baking powder, mixture will foam - do not stir down.  Gently fold in remaining dry ingredients.  Portion into greased muffin tins and bake at 350 degrees for 20-25 minutes.