I’m in love with each word in this title. Nothing not to like. I whipped these up for a recent weekend when my girls had friends over. I cleaned up the white flour by swapping it for almond and coconut flours. Admittedly I was pressed for time so I kept the brown sugar that I was used to adding, but please let me know if you have a good substitution for that. These little treats did get a bit crumbly so handle gingerly. They were delicious toasted with butter for breakfast.
1 cup almond flour
1/3 cup coconut flour
1 cup almond milk or the milk of your choice
1 tablespoon baking powder
1/2 tsp salt
1 cup rolled oats
2/3 cup granulated or packed brown sugar
3 tbsp vegetable oil
1 large egg lightly beaten
1 cup chocolate chips (I used Lily’s, much less sugar).
Preheat oven to 400. Grease and flour the bottoms only of a muffin tin. Sift together the dry ingredients except the sugar then add oats. Combine milk, sugar, oil, egg, and vanilla. Add to dry ingredients but gently mix only until combined. Over mixing muffins makes them dense.
Gently fold in chocolate chips. You can substitute raisins, craisins, or a combo. Spoon batter into the muffin cups 2/3 rds full. Bake about 20 minutes until tops are golden brown and a toothpick tester comes out clean. Cool significantly then gently remove. I used two spoons to lift them out. The alternate flours made them more delicate than had I used regular all purpose flour, but the sub was obviously so worth it.