I have been on a muffin kick lately. Maybe it’s the colder months and the need to have some comforting snacks on hand. I forgot how good it is to have muffins laying around. Since I am snacking on them quite a bit I want to make sure that they are healthy! That’s why these are gluten-free and dairy-free. You have a nice balance of proteins and fat from the almond flour, eggs, and coconut oil. I like using dairy-free milk to keep it allergen free and the oat flour adds a fluffier texture.
I added in some coconut flakes to switch it up but if you are not a fan you can simply omit them from the recipe. I also added some chocolate chips because who doesn’t love chocolate, feel free to add more if you like! I like to use dark chocolate to keep the sugar content lower. Dark chocolate is actually a great source of minerals, like magnesium, for the body.
I also like to toast these bad boys when eating leftover muffins because it makes the chocolate chips all melty again. You can also eat them slathered with some chia jam to up your snack game!
1/2 cup of unsweetened dairy-free milk (almond, oat..)
2 tbsp of melted coconut oil
1 tsp of apple cider vinegar
1/2 cup of shredded coconut flakes (finely shredded)
1/3 cup of dairy-free dark chocolate chips
Preheat the oven to 350 F.
Combine the dry ingredients together. If you do not have oat flour, blend the rolled oats in a blender or coffee grinder to make a fine flour. If your coconut flakes are large, I pulsed mine in the blender a few times to make them into finer pieces. You don’t want big chunks in the muffin. Add the oat flour, almond flour, baking soda and sea salt to a bowl. Mix to combine.
In another bowl combine the wet ingredients. Eggs, vanilla extract, maple syrup, dairy-free milk, coconut oil, and vinegar.
Add the dry ingredients to the wet ingredients and stir until combined. Fold in your chocolate chips.
Spray a muffin tin with baking spray. If you use silicone trays, baking spray is enough, if you use metal molds I would use muffin liners. Fill 3/4 of the way and sprinkle with additional coconut flakes and chocolate chips on top. Bake for 20 – 25 minutes until a toothpick comes out clean.
Let it cool for 10 minutes then remove the muffins to cool on a wire rack. Store in a sealed container at room temperature for 3 – 4 days. Can freeze them for 1 month.