Ingredients
The following ingredients have 10 Servings
- 1 1/2 cups (192g) whole grain spelt flour (see NOTES)
- 6 tablespoons (42g) blanched almond flour
- 1 tablespoon baking powder
- 2 teaspoons chai spice blend (I used my homemade but you can use storebought if you want)
- 1/2 teaspoon fine sea salt
- 1/4 cup (60g) unsweetened almond milk
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup + 2 tablespoons (200g) pure maple syrup or agave
- 3/4 cup (144g) semi-sweet dairy-free chocolate chips
- Of course, as always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale.
Instruction
- Preheat the oven to 375°F and line a muffin pan with 10 parchment paper muffins liners.
- To a large bowl, add the spelt flour, almond flour, baking powder, chai spices and salt. Whisk very well.
- To the same bowl, add the applesauce, almond milk, syrup and chocolate chips. Stir with a large spoon gently in a folding motion until moistened and smooth. Do not overmix, which can result in tough muffins.
- Divide the batter into 10 muffins. This will yield the perfectly risen nice size muffins. I like to use an ice cream scoop for perfectly domed rounded tops. Each muffin will be about a 1/4 heaping cup of batter.
- Bake for 15 minutes until a toothpick doesn't have any batter on it (don't confuse it with the chocolate chips) and the tops are golden brown. Since these are low-fat and oil-free, they bake quickly. They will be beautifully risen and fluffy. Cool 15 minutes before eating.
