These muffins are full of fiber because I’ve only used whole grains, including fiber-rich & healthy fats-rich coconut and almond flours, as well as flax seed! These are good to make ahead and freeze if needed. They come in handy as an energy-filled after school snack. This recipe makes 12, but you can easily double if you would like to!
1 cup whole wheat flour
½ cup oats
½ cup coconut flour
½ cup almond flour
½ cup sugar
¼ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ cup chocolate chips
Salt- ½ tsp
Walnuts- broken into pieces, shredded coconut- optional mix-ins
For flax “eggs”: Mix 4 tablespoons ground flax seed + ¾ cup hot water, set aside for 10 mins
Vanilla extract- 1 tsp
¼ cup apple sauce
¼ cup avocado oil
¼ cup almond milk (or nut milk of your choice)
- Preheat oven to 400 degrees.
- Prepare the flax “eggs” and set aside.
- Line muffin tin with muffin baking liners.
- Mix all dry ingredients except oats in a large bowl. Pour all ingredients through a sieve into another bowl in order to mix well. Note: Oats will need to be added after this step.
- Mix all wet ingredients in a medium bowl.
- Make a well in dry ingredients and add wet ingredients.
- Mix with a large mixing spoon.
- Note: batter will be moist but slightly crumbly. If trouble mixing, add small amounts of almond milk (1 tablespoon at a time) and keep mixing.
- Fill muffin cups about ¾ full.
- Bake for 18 minutes (until toothpick inserted in center comes out clean.)
- Cool in pan for 5 minutes.
- Finish cooling on wire racks.