These muffins are sweetened with maple syrup and applesauce, have no refined flours, and are gluten-free; but they taste so good you might forget they’re healthy! Muffins always go fast in our house so this recipe makes 48 mini muffins, but it can be cut in half for 24.
3 cups ground almond meal (almond flour)
1 cup whole oat flour (make this yourself by processing steel cut oats or whole rolled oats in a high speed blender for a few seconds until fine and powdery)
2 TBSP baking powder
1/4 tsp salt
1/2 cup pure maple syrup
1 cup unsweetened applesauce
1/2 cup unsweetened plant milk
4 flax eggs (to make 4 eggs, combine 4 TBSP ground flax seed with 3/4 cup warm water and let sit for 5 minutes) OR 4 eggs
1/2 cup unrefined coconut oil, melted
1 tsp pure vanilla extract
for extra almond flavor, add 2 tsp almond extract, optional
1 cup vegan semi sweet or dark mini chocolate chips (such as Tree of Life brand)
Preheat oven to 350 degrees F. Prepare 48 mini muffin cups by generously oiling or lining with papers.
Combine almond meal, oat flour, baking powder and salt in a bowl and stir until mixed.
In a separate bowl, whisk together maple syrup, applesauce, plant milk, flax eggs (or eggs), coconut oil, vanilla extract, and almond extract if using.
Add the wet mixture to the dry and mix well. Stir in chocolate chips.
Spoon the batter into the muffin cups, filling each about 3/4 full. Bake for 13-15 minutes until a muffin springs back when touched in the center. Do not overcook.
Cool on a wire race for about 15 minutes then gently remove muffins from pan by loosening edges with a knife.