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Not enough time for breakfast? Take one of these on the road.

Yield: 1 dozen 2 1/2 inch muffins
Working Time: 50 minutes
This recipe contains: Gluten, Dairy


1/2 cup [74g] unsifted all-purpose flour

1/2 cup [67g] nonfat dry milk powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup [42g] vegetable oil

1/4 cup [34g] honey

3/4 cup [175g] unsweetened applesauce

1 teaspoon grated orange zest (colored part only)

3/4 cup [72g] quick-cooking rolled oats

1/2 cup [50g] dried apricots, chopped

1 cup [170g] Guittard Real Semisweet Chocolate Chips 


Preheat oven to 400ºF. Line muffin cups with paper liners.

In small bowl, combine flour, milk powder, baking soda, salt, and cinnamon; set aside.

In a large bowl, beat oil, honey, applesauce, and orange zest, until fluffy, about 2 minutes. Stir in flour mixture just until combined. Mix in oats, apricots and chips.

Spoon batter into 12 lined muffin cups, filling each 3/4 full. Bake for 13-15 minutes, or until a toothpick inserted in center comes out clean. Remove muffins from pan; cool on rack. Serve warm or freeze and defrost in microwave for 1 minute on defrost setting.