These really wowed me— the flavor, texture, and aesthetic appeal. My kids devoured them too! They have a beautiful golden exterior, fluffy and moist center.
Ditch the berries if that is not your thing and add nuts or just stick with chocolate chips!
Make these for a morning grab or post dinner sweet treat.
Dry
1 3/4 cups oat flour ( ground very fine )
1 cup almond flour
1/4 cup tapioca flour
3 tbsp coconut sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
Wet
3/4 cup unsweetened coconut yogurt or greek yogurt ( I used a lactose free by FAGE )
1/3 cup maple syrup
1/3 cup unsweetened applesauce
1.5 tsp vanilla extract
1 tsp apple cider vinegar
1 cup fresh raspberries, blueberries, or any fruit of choice
diary free white chocolate chips ( measure with your soul )
Line a muffin tin with liners and preheat oven to 350F. Whisk all dry ingredients in a mixing bowl, set aside.
In a separate bowl, whisk together wet ingredients.
Slowly add dry ingredients into your wet and stir until fully combined. Mix in apple cider vinegar. Now fold in fruit of choice and chocolate chips.
Fill each muffin liner with batter until batter is gone.
Bake for 18-20 minutes or until a toothpick comes out clean.
Enjoy!
