Ingredients
- 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 Enjoy Life brand)
Instructions
- 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.
Find it online: https://drrania.com/recipes/almond-chocolate-chip-muffins/