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Can we just talk about something for a minute?

Every year when fall rolls around, I become someone straight from a HomesGood magazine. Everything smells like a chia latte. Fresh flowers are replaced with painted pumpkins and everything is a shade of orange. I start making chilis, and soups, and out of nowhere I’m craving pumpkin pie?

I don’t even like pumpkin pie.

It’s also the season in Minnesota where we put on those extra lb’s. I like to say the steady weight gain is because I need to stay warm, but we all know that’s a lie.

All pastries are now warm and paired with a fresh, hot coffee. Cinnamon buns & caramel rolls aren’t just a sweet treat anymore. They make you feel safe and warm.

That’s weird. But It’s true. 

Sorry…I’m getting distracted. Let me wipe the saliva off my chin and let’s get into it.

Winter is a trap. Its sole purpose Is to diminish all progress you’ve made during the short-lived summer.  That’s a fact.

Not this year, my friends. I want to avoid the “I can’t fit into last summers shorts” feeling as much as humanly possible. And if you do too,  then this Chocolate Chip Muffin recipe will be your saving grace.

These bad, bad boys contain oat flour, which you can make in .5 seconds with a blender and some rolled oats. They are sweetened with applesauce and a little real maple syrup. They are beyond moist, and so easy to make. They freeze great for months, but they won’t last that long. Enjoy!

Just a quick heads up, I would make a double batch. You’ll thank me later. : )

 

 

Healthy Chocolate Chip Muffins 

ingredients

• 2 cups oat flour ( I make my own by using gluten free rolled oats and blending until a “flour” consistency)
• 1/2 cup mini chocolate chips
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 1/4 tsp. cinnamon
• 1/2 tsp. salt
• 2/3 cup maple syrup
• 2 large eggs, room temperature
• 1/3 cup coconut oil, melted
• 1 cup applesauce
• 1/2 cup unsweetened cashew or almond milk

preparation

• Preheat oven to 450 degrees
• Line a muffin tin with liners and set aside
• In a large bowl, combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, and salt. Set aside
• In a separate bowl, whisk the maple syrup, eggs, coconut oil, applesauce, and milk. Mix until thoroughly combined
• Gradually add the wet mixture into the dry mixture. The batter will be thin-don’t worry!
• Divide between muffin tin.
• IMPORTANT: bake for 10 mins at 450 then reduce heat to 400 and bake for 10 more minutes

These muffins are great for breakfast on-the-go or post workout snack!

If you’re feeling naughty, have them as dessert with your favorite peanut, almond, or cashew butter.

Happy Snacking!

all my love,
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