This chocolate chip muffin recipe is gluten-free, dairy-free, and vegan. They are also a good source of fiber with 2.5 grams of fiber per muffin.
1 cup gluten-free oat flour
3/4 cup ground flax seed
1/2 cup tapioca flour
2 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
1 cup water or unsweetened plant-based milk
1/4 cup coconut sugar
1/2 cup chocolate chips (make sure they are dairy-free if you want dairy-free or vegan muffins)
Preheat oven to 350 degrees.
In a large bowl mix together the oat flour, flax, tapioca flour, baking soda, cinnamon, and salt. Add the water and sugar and stir to combine. Lastly, stir in the chocolate chips.
Scoop the batter as evenly as possible into a silicone muffin tray or greased muffin tray to make 10 muffins.
Place in the preheated oven for 20 minutes.
Remove from the oven and let cool a few minutes before serving or transferring to a cooling rack.
Yields 10 muffins