Oatmeal Chocolate Chip Muffins

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1-1/4 Cups Quick Oats

1 6-ounce Container Plain or Vanilla Dairy-Free Yogurt (I used Plain Whole Soy & Co Yogurt, but you could use coconut milk yogurt or sub in 2/3 cup applesauce or banana in a pinch)

1-1/4 Cups Unsweetened, Original, or Vanilla Milk Alternative (I used Unsweetened Hemp Bliss)

1/2 Cup Brown Sugar, firmly packed

1/4 Cup Oil (I used melted coconut oil)

1/4 Cup Honey (can sub maple syrup or agave nectar, if desired)

1 Teaspoon Vanilla Extract

1 Tablespoon Flaxseeds, ground (I use a spice grinder)

1-1/4 Cups All-Purpose or Whole Wheat Pastry Flour, or a combination (I used all whole wheat pastry flour)

2 Teaspoons Baking Powder (this is the amount I used at high altitude (6500ft), for sea level, you may want to double this amount, for 3000 to 6000ft, use 1 Tablespoon)

1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

3/4 Cup Semi-Sweet Chocolate Chips (I used Dairy-Free Dream Chocolate Chips)

Optional: Additional brown sugar for sprinkling the tops with.

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