For some reason the other day, I was in the mood for muffins. I looked up a recipe to go off of, for a template for amounts, and possible ingredients. I found a recipe by https://bakerbynature.com/ I just tweaked the ingredients, and amounts to what I wanted. If you like Spelt flour better, mine is the way to go! If you prefer oat flour, that’s what she used. That’s just one of the several differences in our recipes, but I always want to give credit where credit is due!!
These came out perfect the first time!! Sometimes when you sub ingredients, and amounts, it changes things too much, but these are delish!! Nice crispy top, and soft, and moist on the inside!!
For this recipe, you can use Almond Milk for the Vegan option, but I used whole milk straight from the farm. It’s full of nutrients, and no added hormones here!! I’m trying to stay away from store milk, because of the added hormones, and who knows what else. I am trying to balance my hormones, and added hormones would not help in the least!
I filled them pretty full, and they didn’t overflow too much. They were perfect!! So if you don’t want them to overflow at all, maybe leave them a little emptier than this.
I always say, and always will, please don’t hesitate to reach out if you want me to try out a recipe, make one you love healthy, or even if you’ve tried one of my recipes and love it!! Comment, like, share, pin, and subscribadibe!!!
Healthy, Chocolate Chips Muffins!! (Vegan Option)
Ingredients
- 2 cups Spelt flour
- 1/2 cup Mini Chocolate Chips (I used Bake Believe) (Cacao Chips for Vegan)
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 & 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 cup Pure Maple Syrup
- 2 large Eggs (Room Temp.) (Flax egg for Vegan)
- 1/3 cup Coconut oil (Melted)
- 1 cup Unsweetened Applesauce
- 1/2 cup Whole Milk (I used it fresh from the farm) (Unsweetened Almond Milk for Vegan)
Instructions
- Preheat the Oven to 450F
- Put cupcake liners into 12 spots in your muffin pans. I have one that is 12 already, so I only had to use one pan.
- In a large bowl, combine the dry ingredients. Flour, chocolate chips, baking soda, and powder, cinnamon, and salt.
- In a medium sized bowl, melt the coconut oil in 30 second increments in the microwave.
- Add the maple syrup, eggs, milk, and applesauce
- Mix the wet ingredients into the dry slowly, stirring until completely combined.
- Fill the cupcake liners, dividing the batter equally between them.
- Bake for 10 minutes, then turn the oven down to 400F for the last 10 minutes of baking. This gives you the crispy top, and soft insides.
- Allow them to cool completely in the muffin pans. You can eat them right away, they'll just probably stick to the cupcake liners. At least that's what happened to me.
- Store in an airtight container on the counter for a few days, the put them in the fridge for up to a week and a half. Or throw them in the freezer, until you want to pull one out. Pop it in the microwave for 30 seconds, for a nice fresh, warm dessert, snack, or breakfast!!