I have a love-hate relationship with muffin/cupcake liners. I have an obsessive need to eat food to the last bite and it drives me crazy that a very small amount of muffin crumbs end up stuck to the liner. You better bet I find a way to eat it. Yes, I’m that person… Alternatively I could not use a liner and then have to clean the muffin tin. A constant battle between uneaten food and dishwashing. Please tell me I’m not the only one who has this problem…
On another note, I seem to have gotten my kitchen-groove back! I had a sudden desire to go home and bake on Tuesday night. Besides oatmeal these are the only things I have cooked/baked in the last week. I ate the Strawberry Shortcake Baked Oatmeal for lunch almost everyday this week. With a side of broccoli and carrots. I AM SO LAZY. Did I mention I also ate oatmeal for breakfast everyday this week? So much for moderation…ah well what can you do…
But still these muffins were a minor feat and actually inspired me to “cook” my dinner…aka a salad. I thought oats for breakfast, lunch and dinner might be a bit excessive. I can’t say that I’ve been totally inspired to get crazy in the kitchen, but it’s a start. It doesn’t help that my birthday is coming up and I’ve somehow lined up 4 dinners eating out. But such is life.
My healthy eating and balanced lifestyle waxes and wanes. I’m okay with leaning a bit more on the unhealthy side for the time being. September I’ll come back with a vengeance. As I turn 24 I feel like I’ve become a lot more lenient with how I eat and train. I know I’m still so young but I’m noticing that my body is not what it used to be (i.e. the majority of this year being injured) and it is so important I give my body the rest and nourishment it needs. I’m also convinced that eating out, indulging and taking the pressure off myself to be perfect foodwise and fitnesswise is just good for me overall. But enough of this, let’s get to the muffins. These sit somewhere between so healthy they taste like cardboard and the most incredible muffins you’ve ever eaten but will stick to your ass for eternity. I’ll take the somewhere in between thankyouverymuch.
Gluten-Free Chocolate Chip Muffins
by The Healthy Maven
Prep Time: 15 mins
Cook Time: 20-25 mins
Ingredients (Yields: 12 Muffins)
1 cup GF oat flour (ground rolled oats)
1 cup potato starch
1/2 cup almond meal
1 tsp xantham gum
1/2 cup coconut palm sugar (or other dry sweetener)
2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened applesauce
1 tsp vanilla
1 cup unsweetened almond milk
1 cup dairy-free chocolate chips (I used enjoy life mini chocolate chips)
1. Preheat oven to 350 degrees F.
2. Line muffin tin or spray with non-stick spray.
3. Mix together all dry ingredients.
4. In a separate bowl beat egg and add in other wet ingredients.
5. Pour wet ingredients into dry and stir to combine.
6. Stir in chocolate chips.
7. Fill muffin cups 2/3-3/4 full.
8. Bake for 20-25 minutes (mine took 24 mins).
9. Remove from oven and let cool for 5 mins in tin.
10. Remove from tin and place on wire rack to cool completely.