Chocolate Chip Muffins with Oats

Instructions:

1. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the whole wheat pastry flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon to aerate the mixture and remove clumps.
3. In a large bowl, whisk together the room-temperature Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla extract until the mixture is smooth and fully emulsified.
4. Pour the dry ingredients into the wet mixture. Using a rubber spatula, gently fold until no streaks of dry flour remain to avoid overmixing.
5. Gently fold in the dark chocolate chips.
6. Divide the batter evenly among the 12 muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.