Oatmeal Chocolate Chip Muffins

1-1/2  cups		flour
1  cup		rolled oats
1/4  teaspoon		tbs baking powder
1/2  teaspoon		baking soda
1/2  teaspoon		salt
1/2  teaspoon		ground cinnamon
1/2  cup		coconut milk
1/3  cup		honey
1/4  cup		olive oil
1		egg
2		tbs orange zests
1  cup		chopped walnuts
1/2  cup		dark chocolate chips

Tip: Click on the ingredient links to learn the nutritional information for all the Oatmeal Chocolate Chip Muffins ingredients. The serving size for any ingredient in Oatmeal Chocolate Chip Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 425. Whisk together dry ingredients. In a separate bowl combine the wet ingredients. Add the wet to the dry and stir just til moistened. Gently fold in nuts and chocolate. Batter will be almost like a cookie dough. Drop into 12 muffin cups lightly sprayed with cooking spray. Bake until toothpick inserted in center comes out clean. Store at room temp up to 3 days or freeze up to 2 months.