Healthy chocolate chip muffins with oats that are soft and fluffy, made with applesauce instead of eggs, and 8 other ingredients. These muffins are ready in 30 minutes, fluffy, naturally gluten free and full of protein and fiber.
Grease the top surface of the 6-well cupcake pan (so muffin tops don't stick). Then line the cupcake pan with paper liners.
Make Sugar Crumb Top
Make the top first and freeze while you make muffins
To do this, use a fork to mix ingredients together into a crumbly mixture. Don't thoroughly cream it up. Instead, let chunks of floured butter remain intact.
½ cup all purpose flour, ½ cup organic cane sugar, 3 tablespoon butter
Put bowl in the freezer (or refrigerator for more than half hour) while you mix up muffins.
Make Muffins
In one large mixing bowl, cream butter and sugar until combined.
¼ cup butter, ⅔ cup organic cane sugar
Add in the apple sauce, vanilla, orange juice.
3 tablespoon applesauce, unsweetened, 1 teaspoon vanilla extract, ¼ cup orange juice
Sift in flour, salt, baking powder.
1 ⅔ cup oat flour (or 1 ¼ cup all purpose flour), pinch of salt, 2 teaspoon baking powder
Mix this mixture until creamed together.
Fold in chocolate chips.
½ cup mini chocolate chips
Fill each cupcake well with batter nearly to the top, use the 3 tablespoon scoop.
Sprinkle and lightly pack on the sugar crumb topping.
Turn down oven to 350 F and bake the muffins for 25 to 30 minutes. The edges should just be turning a light brown.
Storage
Store the muffins in a sealed container for 24 hours at room temperature if you want. The tops begin to moisten however. So within a day, put them in the refrigerator for a week or longer frozen.
Video
Notes
1. Make your crumble top first and put it in the freezer while you make muffin batter. Don't freeze it for longer than half an hour; just refrigerate if you made it far in advance.2. For the crumble, be sure your butter is room temperature but still firm. If you press a finger, you will see an imprint. You can also use chilled butter for the crumble, but you'll need room temperature butter for the batter.3. To make muffins that don't spill over the top, use a medium scoop (2 tbsps) from this set to fill your muffin pan wells and then add your crumble top. Flour. You can swap oat flour or all purpose flour.