Ingredients
The following ingredients have 12 Servings
- 2 cups oat flour (you can make this by simply grinding up oats in the blender until they’re powder)
- 1/2 cup mini chocolate chips
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- Pinch ground ginger (optional)
- 1/2 teaspoon salt
- 2/3 cup maple syrup
- 2 large eggs, room temperature
- 1/3 cup coconut oil, olive oil, OR unsalted butter, melted
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
Instruction
- Preheat oven to 450 degrees (F). Line a muffin tin with paper or foil liners; set aside.
- In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger (if using), and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, and milk; mix well until thoroughly combined. Gradually add the wet mixture into the dry mixture, stirring until combined. The batter will be quite thin - not to worry!
- Divide the mixture among the prepared muffins. Bake for 10 minutes, then reduce the heat to 400 degrees (F) and continue baking for another 10 minutes. Remove pan from oven and allow the muffins to cool completely in the muffin tin. Serve at once or store in an airtight container for up to 3 days. We love to freeze these, too. They'll last in a freezer bag stored in your freezer for 1 month.
