These Almond-Oat Choco Muffins meld the nutty essence of almond and oat flours with the irresistible allure of chocolate chips for a delightful snack. Every bite of these muffins is packed with wholesome goodness and chocolatey bursts, offering a perfect texture that's both soft and satisfying. These muffins are not just a treat for the taste buds but also somewhat nourishing, thanks to the use of natural sweeteners and healthy fats.
Why You'll Love This: If you appreciate the combination of healthful ingredients without sacrificing flavor, these muffins are for you. The almond and oat flours provide a fibrous, protein-rich base, while the chocolate chips bring a classic, comforting sweetness. The use of maple syrup, coconut oil, and unsweetened almond milk enhances these muffins with subtle, complex flavors that make them a guilt-free indulgence suitable for any time of the day.
Perfect Occasion: These muffins are a fantastic choice for breakfast, brunch, or as an afternoon pick-me-up. They're also ideal for school lunches, coffee breaks, or as a portable snack for outdoor activities like hiking or picnicking. Their appealing look and taste make them suitable for festive occasions too, such as family gatherings or casual get-togethers.
Decoration Tips: Before baking, top each muffin with a few extra chocolate chips or a sprinkle of coarse sugar for a lovely texture and a hint of extra sweetness. You can also add a slice of banana or a few almond slices on top for a gourmet touch. Serving them warm with a dollop of whipped cream or a scoop of your favorite ice cream can turn these muffins into an exquisite dessert.
Ingredients:
- 1 cup almond flour
- 1 cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips, plus extra for topping
- 2 large eggs
- 1/3 cup maple syrup
- ¼ cup melted coconut oil
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Start by heating your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a bowl, mix together almond flour, oat flour, baking soda, baking powder, and salt.
- In another bowl, whisk together eggs, maple syrup, melted coconut oil, unsweetened almond milk, and vanilla extract until well combined.
- Combine the wet and dry ingredients, stirring until just mixed to keep the muffins tender.
- Fold in the chocolate chips, then spoon the batter into the muffin cups, filling each about three-quarters full. Sprinkle additional chocolate chips on top.
- Bake for 15-20 minutes, or until a knife inserted into a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delectable Almond-Oat Choco Muffins, a treat that combines healthful ingredients with luscious chocolate indulgence!