2cupsoat flour (you can make this by simply grinding up oats in the blender until they’re powder)
1/2cupmini chocolate chips
Pinchground ginger (optional)
2large eggs, room temperature
1/3cupcoconut oil, olive oil, OR unsalted butter, melted
1/2cupunsweetened almond milk
Preheat oven to 450 degrees (F). Line a muffin tin with paper or foil liners; set aside.
In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger (if using), and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, and milk; mix well until thoroughly combined. Gradually add the wet mixture into the dry mixture, stirring until combined. The batter will be quite thin - not to worry!
Divide the mixture among the prepared muffins. Bake for 10 minutes, then reduce the heat to 400 degrees (F) and continue baking for another 10 minutes. Remove pan from oven and allow the muffins to cool completely in the muffin tin. Serve at once or store in an airtight container for up to 3 days. We love to freeze these, too. They'll last in a freezer bag stored in your freezer for 1 month.
To make these nut free you may use soy or cow's milk in place of the almond milk. If you are gluten intolerant please make sure all of your ingredients are labeled gluten-free (including baking powder/baking soda/etc.) I am not claiming this recipe is low-calorie, however it is comprised of healthy ingredients and is much lower in calories than store bought muffins and many other muffin recipes.