Ingredients
The following ingredients have 12 Servings
- ½ cup (120g) unsweetened applesauce, mashed banana, or pumpkin puree
- ½ cup coconut sugar
- ½ cup unsweetened almond milk or other dairy-free milk
- ¼ cup (64g) creamy almond butter or other nut or seed butter
- ¼ cup (50g) refined coconut oil, melted
- ½ teaspoon vanilla extract
- ½ cup (60g) Bob’s Red Mill gluten-free oat flour
- 1 cup (96g) Bob’s Red Mill blanched almond flour
- ⅓ cup cacao powder
- 2 tablespoons flax meal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup (3 ounces) chocolate chips or chunks, plus more to sprinkle on top, if desired
Instruction
- Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
- Combine the applesauce, coconut sugar, almond milk, almond butter, coconut oil, and vanilla extract, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.
- Add oat flour, almond flour, cacao powder, flax meal, baking soda, baking powder, and salt. Stir until combined. Stir in the chocolate.
- Divide between the 12 muffin tins. Bake for 20 to 22 minutes, or until a toothpick comes out clean and the muffin springs back when pressed with a fingertip. Once done, let cool completely on a wire rack.
- Store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
