Jessica Grosman

Oatmeal-Almond-Chocolate Chip Muffins

Jessica Grosman
Oatmeal-Almond-Chocolate Chip Muffins
OatAlmondChocolateChipMuffins.png

Oatmeal-Almond-Chocolate Chip Muffins

print recipe here

Ingredients:  (note - use organic whenever possible)

2 T ground flax seeds
6 T warm water
1 3/4 C oats (use GF if necessary)
1 1/2 C almond flour
1 t baking powder
1/2 t baking soda
1/4 t sea salt
1/2 C sunflower seed oil
1/2 C maple syrup
2 t vanilla extract
3 T sliced almonds
1/3 C mini chocolate chips

Directions:

Preheat oven to 325 degrees.  Line a muffin tin with 12 paper muffin liners and set aside.

In a small bowl, mix the ground flax seeds and warm water together.  Place in the refrigerator for 10 minutes to gel into these 2 flax eggs.

Into a large mixing bowl, add the oats, almond flour, baking powder, baking soda, and sea salt.  In another small bowl, whisk together the sunflower seed oil, maple syrup, and vanilla extract.  Add the flax eggs and stir to combine.  

Pour the wet mixture over the dry ingredients, add the sliced almonds and chocolate chips.  Stir well to fully combine the ingredients.  Divide the mixture among the 12 muffin cups.

Bake for 25 minutes, until the tops are golden brown and the aroma is irresistible.  Remove from the oven and let the muffins cool within the tin for 1 hour.  Move the muffins to a wire rack and continue to cool to room temperature.

Notes:
recipe yields 12 servings 
refrigerate for 3 days or freeze for 2 months
reheat muffins prior to serving; muffins will be crumbly, but still very delicious!