Ingredients

The following ingredients have 4 Servings
  • 2 cups oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp oat milk
  • 1 tbsp apple cider vinegar
  • 1/4 cup flax meal ((soaked in 1/2 cup warm water))
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup dairy free mini chocolate chips

Instruction

  • Preheat oven at 350 degree and place muffin liners in a muffin tray.
  • In a mixing bowl combine oat flour, baking powder, baking soda and salt. Mix well and keep it aside.
  • In another bowl combine oat milk and apple cider vinegar. Mix and keep it aside. In another small bowl soak flaxmeal and whisk it continuously until all the liquid is absorbed and it forms like a thick jelly consistency and keep it aside.
  • Now, in the milk bowl add maple syrup and vanilla extract. Stir it well.
  • In the flour mixture, fold in soaked flaxmeal and the milk mixture. Whip it into a thick sticky batter.
  • Fold in chocolate chips to the batter and with a large cookie scoop fill each muffin liner up to half. Shake the muffin tray a bit for the batter to settle nicely. Place it in the middle rack of the oven. Bake it for 27 minutes. Turn it off and let the muffins rest in the warm oven for only 2 minutes. (Do not keep these muffins the in warm oven for very long). This helps in browning and firming.
  • Take it out and let it cool. Then take out each muffin and place them on a cooling rack to cool down completely. As they cool down it will be easy to remove them from their liners