Ingredients
- 2 cups oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut sugar
- 3/4 cup organic plain kefir
- 1/4 cup coconut oil melted
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup mini chocolate chips
- 1 tablespoon raw organic cane sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together all the ingredients up to the chocolate chips.
- Add the dry ingredients into the wet and whisk until just moistened—the batter should have some very small lumps. Gently fold in the chocolate chips. The batter will seem quite thin.
- Cover and refrigerate for 1 hour.
- Once chilled, preheat your oven to 450°F and spray a muffin pan with cooking spray.
- Scoop the batter into 10 cavities, filling them about 2/3 of the way full. Sprinkle with the cane sugar.
- Bake for 5 minutes. Then, reduce the temperature to 375°F and cook an additional 15-17 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 30 minutes. Then transfer to a cooling rack to cool completely.
- Serve and enjoy!