18 mini muffins, 12 regular sized muffins

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Ingredients:

1 cup gluten-free rolled oats

1 cup Bob's Red Mill 1-to1 Gluten-Free Baking Flour

3/4 cup coconut palm sugar or cane sugar

1/2 tsp ground cinnamon

11/2 tsp baking powder

1 tsp baking soda

1/2 tsp xanthan gum

1 cup unsweetened coconut milk

1 egg (or 1 flax egg)*

1/3 cup olive oil (or vegetable oil)

1/2 cup unsweetened apple sauce

1/2 cup dairy-free chocolate chips (I used Enjoy Life Semi-Sweet Mini Chips) 

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1) Preheat oven to 350-degrees.

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2) In a large bowl or stand-blender mix all ingredients. 

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3) Grease or line a muffin pan and fill 3/4 full with batter. 

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4) Bake mini muffins for about 10-12 minutes and regular sized muffins for 14-16 minutes.

 

Serve warm with a little bit of vegan butter! Yummy!

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