Healthy Bakery Style Chocolate Chip Muffins

OK, these muffins did not look so great when they came out of the oven, they sank in the middle but they tasted fine so the recipe needs a little work.  I’ve never had muffins sink in the middle before, only cupcakes and cakes, maybe too much baking powder?  I’ll have to tinker and get back to you.

2 cups oat or almond flour

1/2 cup mini chocolate chips plus more for sprinkling on top

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup maple syrup

2 eggs

1/3 cup coconut or olive oil or melted butter

1 cup unsweetened applesauce

1/2 cup unsweetened almond milk

1  Preheat oven to 400.  Line muffin tins with paper liners.

2  In large bowl, whisk together flour, chocolate chips, baking soda, baking powder and salt.

3  In another bowl, whisk together maple syrup, eggs, oil, applesauce and milk.  Add wet ingredients to dry and stir just until combined.  Batter will be thin.

4  Scoop into prepared pan.  Bake at 450 for 10 minutes then reduce to 400 and bake for 10 more minutes.  Allow muffins to cool completely in pan before removing.

recipe from Baker by Nature