Healthy Gluten Free Chocolate Chip Muffins

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Ambitious Kitchen

Total Time

35 minutes

Prep Time

15 minutes

Cook Time

20 minutes

Rating

(35)

Ingredients

9 servings

Wet Ingredients:
2 eggs
⅓ cup pure maple syrup (or honey)
½ cup unsweetened vanilla almond milk (or coconut milk)
2 tablespoon melted coconut oil, melted and cooled (or olive oil or vegan butter)
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
Dry Ingredients:
1 cup gluten free oat flour
1 cup packed blanched fine almond flour
¼ teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon salt
½ cup dairy free chocolate chips

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Preparation

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Step 1

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with only 9 liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.

Step 2

In a separate large bowl mix together eggs, maple syrup, almond milk, coconut oil, vanilla, and apple cider vinegar until well combined, smooth and creamy.

Step 3

Add in dry ingredients: oat flour, almond flour, cinnamon baking soda and salt. Stir with a wooden spoon to combine then fold in ½ cup chocolate chips.

Step 4

Divide batter evenly into 9 muffin liners, top each with a few chocolate chips, and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached.

Step 5

Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top!