Oat and Chocolate Chip Muffins

highlights: light, fluffy, tender, moist; recipe is versatile (will also work with raisins or blueberries, etc) | lowlights: muffins will stick to the muffin pan/paper liners unless you grease them liberally | rating 5/5

oat and chocolate chip muffins

makes 7 muffins

adapted from ambitious kitchen: healthy gluten free chocolate chip muffins

ingredients

• • 95 g oat flour
  • 130 g almond flour
  • 2 large eggs, beaten
  • 95 g honey and 10 ml water, or 105 g maple syrup
  • 120 ml water
  • 2 tablespoons melted coconut oil or avocado oil
  • 2 teaspoons apple cider vinegar
  • 1 pinch vanilla bean powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon himalayan pink salt
  • 3/4 teaspoon baking soda
  • 90 g coconut sugar sweetened chocolate chips

directions

stir together the oat flour, almond flour, cinnamon, salt, eggs, honey/water or maple syrup, water, oil, vanilla and apple cider vinegar. cover and allow to sit overnight in the fridge

preheat oven to 220 C (425 F) and either liberally grease seven wells of a muffin pan or line with paper liners and spray with oil (you can also use silicone liners)

mix in the majority of the chocolate chips into the batter, leaving a few for scattering on top. then stir in the baking soda

quickly divide the batter up into seven wells of the muffin pan (the wells will be pretty full, with about 3 mm or 1/4 inch left to the top). scatter over the remaining chocolate chips, and transfer to the middle of the oven

bake at 220 C (425 F) for 5 minutes, before reducing the heat to 175 C (350 F), and bake for another 15-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean

allow to cool for 5-10 minutes before removing the muffins from the pan