MAKES 12 muffins

PREP 15 mins / BAKE 25 mins / TOTAL TIME 35 mins

Ingredients

~ 2 cups oat flour (or grind oats until fine)

~ 1/2 cup coconut sugar

~ 1/3 cup ea. dairy free chocolate chips & chopped walnuts

~ 2 tsp baking powder

~ 1/2 tsp sea salt

~ 1 tsp ea. cinnamon and vanilla extract

~ 1 cup coconut milk (I used canned)

~ 1 Tbsp apple cider vinegar

~ 2 Tbsp chia seeds soaked in 6 Tbsp water

~ 1 cup whole fresh raspberries

Steps

1. Combine chia seeds/ water in a cup to soak. Then place coconut milk and acv in a different container to soak. Put timer on for 10 mins.

2. Oven set to 350 degrees Fahrenheit (I like to use convection bake). Combine dry ingredients {flour, sugar, walnuts, chips, baking soda, baking powder & salt) in a medium bowl and mix.

3. When the 10 mins is up, pour the soaked chia seeds, coconut milk mixture and vanilla extract into a bowl and whisk briefly so that there are no clumps of chia seeds.

4. Fold the wet mixture into the dry mixture until almost no flour is left. Add whole raspberries and very briefly fold in. The raspberries will break apart and that's ok. The key here is not to over work the batter so the rise doesn’t occur.

5. Equally distribute batter into 12 large muffin molds (roughly 2/3 cup). I used a silicone muffin tin which I love (so easy to clean!). I do suggest oiling the molds before placing the batter in case.

6. Bake for 23-25 mins or until a toothpick comes out clean! Remove from oven and sit for 10 minutes before removing them from the muffin tin to cool. Store at room temp for 2-3 days (will differ how humid the climate is) or in the fridge for a week.

Happy Baking Friends!

♡ Kell