Name: Chocolate Muffins
Prep time: 11 min
Cook time: 25 min
Total time: 37 min
Yield: 12 servings
Ingredients: 1.5 cup superfine blanched almond flour ((168g)); 1 cup superfine oat flour ((128g)); 3 tbsp tapioca starch ((24g)); 2 tsp aluminum-free baking powder; 6 tbsp unsweetened cocoa powder ((36g)); 0.5 tsp sea salt; 1 cup water; 0.5 cup pure maple syrup ((160g)); 2.25 tsp vanilla extract; 0.75 cup dairy free chocolate chips ((180g) (Plus more for topping. If using the mini chips, use a heaping 0.5 cup instead since there will be more))

Instructions

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1

Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with foil liners.
2

In a large bowl, whisk together the superfine blanched almond flour (1.5 cup), superfine oat flour (1 cup), tapioca starch (3 tbsp), aluminum-free baking powder (2 tsp), unsweetened cocoa powder (6 tbsp), and sea salt (0.5 tsp) until no lumps remain.
3

Make a well in the center. Add the water (1 cup), pure maple syrup (0.5 cup), and vanilla extract (2.25 tsp). Stir gently, then mix with the dry ingredients until smooth. Stir in the dairy free chocolate chips (0.75 cup). Divide batter evenly among the muffin cups (12 lined), filling almost to the top. Sprinkle additional chocolate chips on top, if desired.
4

Bake for minutes (20) to minutes (22), or until tops are slightly cracked and a toothpick comes out with moist crumbs. Cool for minutes (10) in the pan, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.