Ingredients

The following ingredients have 12 Servings
  • 3/4 cup unsweetened and unflavored non-dairy milk, (room temperature)
  • 1/3 cup coconut oil, (melted)
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon white vinegar
  • 2 cups oat flour*
  • 1/4 cup organic brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups vegan chocolate chips
  • 2 tablespoons certified gluten-free rolled oats ((optional, for topping))

Instruction

  • Preheat the oven to 350°F and line 9 cups** of a muffin tin with papers.
  • Stir the milk, coconut oil, maple syrup, vanilla extract and vinegar together in a small container or liquid measuring cup.
  • In a large mixing bowl, whisk together the oat flour, baking powder, brown sugar, cinnamon, and salt.
  • Add the milk mixture to the flour and whisk everything together just until the batter is smooth.
  • Fold in the chocolate chips.
  • Divide the batter evenly among the muffin cups. Sprinkle the tops with the rolled oats.
  • Bake the muffins until the tops are set, about 20 minutes.
  • Transfer the muffin tin to a cooling rack and let the muffins cool a bit before removing them from the tins.