Step 1

Set your oven to 350°F to preheat then grease a 12-cup muffin pan or line with paper liners and set aside.

Step 2

In a large bowl, whisk together the Part 1 ingredients: oil, brown sugar, eggs, yogurt, cinnamon, cardamom, cloves, nutmeg and salt.

Step 3

Now add the Part 2 ingredient: flour, oats, baking powder, and baking soda and stir until just combined

Step 4

Finally, fold in the Part 3 ingredients: chocolate chips and nuts/seeds.

Step 5

Divide batter evenly among greased muffins cups, filling each one almost full.

Step 6

Bake for 15-18 minutes or until muffins are golden brown.

Step 7

Let muffins cool in the pan for a few minutes then remove to a wire rack.

Step 8

Enjoy warm or let cool completely before storing in containers.

NOTES

• Contrary to most baking recipes, I like to mix all the wet ingredients and spices together and I’ve never had an issue with the results. Also – one less bowl to clean is great! However, if this is somehow sacrilegious to your way of baking – you do you.
• My favourite combo for these muffins is using dark chocolate chips with either walnuts or pumpkin seeds.
• I tend to prefer to store these in the fridge and recommend cutting in half to warm in the oven for a few minutes to enjoy at any time of the day. Delish!