Chocolate Chip Crumble Oat Muffins
I use the same ingredients over and over again in my recipes. This is, in part, to make y’alls lives easier (and my own). I don't want you running to the grocery store for one-off items that then sit in your pantries until they’re expired.
- 2 tablespoons chia seeds
- 2 1/2 cups Quaker Old Fashioned Oats
- 2 cups blanched almond flour divided
- 1/2 + 1/3 cup dried monkfruit sweetener divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt divided
- 1/2 teaspoon cinnamon divided
- 3/4 cup unsweetened applesauce divided
- 1 1/2 teaspoons vanilla extract
- 1 cup unsweetened almond or cashew milk
- 3/4 cup semi-sweet chocolate chips can use stevia-sweetened for low-sugar
- Preheat oven to 375 degrees F and line a 12-cup or two 6-cup baking cupcake tins with liners.
- Add chia seeds to medium mixing bowl with 6 tablespoons water. Stir and allow to sit 10-15 minutes.
- Add Quaker Old Fashioned Oats to a high powered blender or food processor and blend until they form a flour consistency, the finer the better.
- Measure 1 ⅓ cups of the oat flour you just made and add to a mixing bowl, along with 1 cup blanched almond flour, ½ cup monkfruit, baking powder, baking soda, ¼ teaspoon sea salt and ¼ teaspoon cinnamon. Whisk to combine.
- In another large mixing bowl, combine remaining 2/3 cup oat flour, remaining 1 cup almond flour, ⅓ cup monkfruit, remaining ¼ teaspoon sea salt and remaining ¼ teaspoon cinnamon. Stir in ¼ cup applesauce until mixture forms the texture of wet sand. This is your crumble topping.
- Stir chia mixture to make sure it has formed a gel, then stir in remaining ½ cup unsweetened applesauce, vanilla extract and almond milk. Pour wet ingredients into the first bowl of dry ingredients and stir until evenly combined.
- Evenly scoop the liquidy batter into your lined cupcake tins, then evenly cover with chocolate chips. Evenly top chips with your crumble, pressing it gently into the batter so it doesn’t fall off. This is messy and that’s totally ok! Clean off any excess crumble around the tin.
- Bake for 27 minutes, then allow to cool 10 minutes before using a fork to gently remove muffins from tins onto a cooling rack. Cool another 20 minutes before enjoying.
- Once completely cooled, muffins will keep tightly sealed on the counter for 48 hours or in the refrigerator for 7 days. If you move them from the counter to the fridge, they’ll only keep another 3 days. I personally like to microwave them for 12-15 seconds before eating, so the chocolate gets a little melted.