This recipe was designed for my daughter, “Dot”. At this point she is the only one who can eat this muffin based on the ingredients. This is the version using an egg and they turned out beautifully, even if I could only admire them from afar. She gave them a thumbs up. I will post our egg-free version too!
1/8+ Cup Vegan mini Chocolate Chips (optional) pictured above.
In a medium bowl, combine Dry Ingredients. Set aside.
In a medium bowl, whisk Wet Ingredients. Set aside.
Prepare, mini chocolate chips, or walnuts (or both!).
Quickly incorporate Wet Ingredients with Dry Ingredients until moist. Do NOT over mix.
Stir in mini chocolate chips or walnuts (or both!), just enough to incorporate. Do NOT over mix.
Lightly grease muffin tin with additional Canola Oil. (Eliminating the need for paper liners). Alternatively, use Lékué Professional Silicone Mould.
Fill each muffin tin 3/4 full or to your preference.
Bake for 22-28 minutes depending on your oven.
Check for doneness with a wooden toothpick or method of choice.
Extra muffins will freeze well in a food safe container. They quickly come to room temperature and can be reheated in a microwave (30-60 seconds) or in the oven for a few minutes at a low heat.
Oats are gluten-free but only if they are manufactured in a facility that does not process other gluten products. Read labels carefully. Bob’s Red Mill Oat flour is gluten-free but manufactured on equipment that processes tree nuts and soy.
I have made this recipe with organic Oat Flour only to make it gluten-free and the muffins turned out OK too. Dot ate them! Kid (with discerning palate) approved.