Chocolate Chip Muffins (gf)
Moist chocolate chip muffins made with almond and oat flour sprinkled with chocolate chips to sweeten them up.
I don't know about you but I've struggled to continue to find healthy breakfast options during quarantine. I've been really craving a chocolate muffin in the morning without feeling sluggish after. These chocolate chip muffins are made with almond flour and oat flour making them deliciously gluten free.
Tip: If you don't have any oat flour on hand, simply blend the amount you need in a bullet blender or high speed blender until it becomes a flour-like texture.
What do you need? Scroll below to find out!
1/4 cup unsweetened applesauce
1 cup unsweetened vanilla almond milk
1/4 cup butter, melted and cooled (replace with coconut oil to make df)
1/3 cup cocoa powder
1 cup + 3tbsp almond flour
1 1/2 cup oat flour
1/2 cup coconut sugar
1 tsp baking soda
3/4 cup chocolate chips (plus more to sprinkle on top)
How do you make them? Easy!
Preheat oven to 400 degrees Fahrenheit and line your muffin tins with cupcake liners.
Start by combining the eggs and butter. Stir in apple sauce and vanilla almond milk.
In a separate bowl combine all dry ingredients together. Pour dry ingredients into wet ingredients and stir with a whisk until combined. Be sure to not over mix your batter.
Pour the chocolate chips into the batter and fold until combined as well.
Fill your cupcake liners 3/4 way to the top and sprinkle a few chocolate chips on top.
Bake for 20-22 minutes until a toothpick comes out clean when tested.
Let cool on a cooling rack and enjoy!