|
Preheat oven to 350 degrees and prepare a 12
muffin pan with liners. Set aside.
Add all the ingredients except for the chocolate
chips to a blender or food processor and blend on
high until the oats are broken down and batter is
smooth and creamy. If the batter is too thick, I
often add a few Tablespoon almond mil. Stire in
Choclate chips by hand.
Bake for 20 to 22 minutes, until lightly golden
and a toothpick inserted into the middle comes
clean. Allow the muffins to cool in the pan for
15 minutes before removing to a cooling rack.
Store in air-tight container for up to a week at
room temperature inserted into the middle comes
out clean. Allow the muffins to cool in the pan
for 15 minutes before removing to a cooling rack.
|
