Ingredients

The following ingredients have 9 Servings
  • Wet Ingredients
  • 2 eggs
  • ¼ cup pure maple syrup (or honey)
  • ½ cup unsweetened vanilla almond milk (or coconut milk)
  • 1 tablespoon melted coconut oil, melted and cooled (or olive oil or vegan butter)
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar
  • Dry Ingredients
  • 1 cup gluten free oat flour
  • 1 cup packed blanched fine almond flour
  • ¼ teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup dairy free chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Line a 12 cup muffin tin with only 9 liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
  • In a separate large bowl mix together eggs, maple syrup, almond milk, coconut oil, vanilla, and apple cider vinegar until well combined, smooth and creamy. 
  • Add in dry ingredients: oat flour, almond flour, cinnamon baking soda and salt. Stir with a wooden spoon to combine then fold in ½ cup chocolate chips.
  • Divide batter evenly into 9 muffin liners, top each with a few chocolate chips, and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. 
  • Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top!