- 1 large egg
- 3/4 cup (180 ml) unsweetened almond milk
- 1/2 cup (120 ml) maple syrup*
- 1/4 cup (64 g) almond butter**
- 2 tsp vanilla extract
- 2 cups (160 g) quick oats (gluten-free, if needed)
- 1/2 cup (56 g) almond flour***
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- (optional) chocolate chips, for sprinkling
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- In a large mixing bowl, lightly beat the egg until the yolk breaks. Whisk in the almond milk, maple syrup, almond butter, and vanilla, mixing until smooth. Add the oats, flour, cocoa powder, and baking powder, and mix until well combined.
- Spoon the batter into the prepared muffin cups, filling each until about 3/4 full. Sprinkle the tops with mini chocolate chips, if desired.
- Bake for 28 – 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
* You can also use honey, agave nectar, or another liquid sweetener. ** You can use whichever nut or seed butter you have on hand, but I recommend using a natural one that’s nice and drippy so it’ll be easier to mix with the rest of the wet ingredients. *** You can also use a an all-purpose or gluten-free flour, but reduce the amount for 1/3 cup (40 g) while keeping the rest of the recipe the same.
Keywords: baking, breakfast, chocolate, gluten-free, healthy, muffins, recipe