This particular muffin holds a special place in my heart because it’s based on the very first flourless muffin recipe I ever created. This new and improved version is just as healthy and made without any flour, butter or oil, but it now has a fluffier texture that makes it even harder to differentiate from a traditional muffin.
- Yield: 12 MUFFINS
- 1¼ cup (101 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 2 tsp (8 g) baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- 6 tbsp (128 g) honey
- 1 tbsp (15 ml) vanilla extract
- ½ cup (90 g) semisweet chocolate chips (for dairy-free, use vegan chocolate chips)
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender. Process the ingredients on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.
- Add all of the remaining ingredients except for the chocolate chips. Process the ingredients on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Finally, stir in the chocolate chips by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 15–18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.