Ingredients

The following ingredients have 12 Servings
  • 1 cup (240 g) unsweetened applesauce
  • 1/2 cup (120 g) drippy almond butter (or melted coconut oil, see notes)
  • 1/2 cup (160 g) maple syrup
  • 1 cup (120 g) all-purpose gluten-free or regular flour
  • 1.5 cups (150 g) rolled or quick oats
  • 1 tsp cinnamon, optional
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 2 tbsp (14 g) ground flaxseed
  • 1/2 cup (50 g) vanilla vegan protein powder
  • 1/2 cup (90 g) dairy-free chocolate chips

Instruction

  • Preheat over to 350 degrees F. 
  • Add the applesauce, almond butter (or melted coconut oil) and maple syrup to mixing bowl and mix until smooth and creamy.
  • Add everything but the chocolate chips. While the dry ingredients are sitting on top of the wet ingredients, gently mix to help distribute the baking powder and salt. Mix into the wet ingredients until all of the dry ingredients have been wetted.
  • Fold in the chocolate chips until evenly distributed.
  • Spray a 12 cup muffin pan with a light coating of non-stick cooking spray or use muffin liners.  
  • Spoon the mixture into the 12 cups. The batter should come just slightly below the top of each cup.
  • Bake for 26-30 minutes. Check at 26 minutes, they should be baked through, it just depends how hard and crusty you want the outside. They should be fairly browned after 25 minutes but you can leave them up to 30 if you want them a bit crustier.
  • After baking, use a knife to gently pop the muffins out of the pan and onto a cooling rack.
  • Let cool completely before storing. Once cool, muffins can be stored in a sealed container at room temperature for 3-4 days, in the fridge for at least 1 week or frozen for 3 months.