2 1/4cupBob's Red Mill gluten-free old fashioned rolled oatsground into flour
1 tsp. baking soda
1 T.Braggs apple cider vinegar
2pasture-raised, organic eggs
1/4cuporganic buttercan use coconut oil instead
1/4cuppure maple syrup
1/4cuporganic coconut palm sugar
1/3cup waterroom temperature
1/2cupEnjoy Life mini chocolate chips
Instructions
Preheat oven to 375°F. Rub butter or coconut oil in 10 stoneware muffin holes.
In a large mixing bowl, combine all the dry ingredients. Add the wet ingredients and mix until combined. If the batter seems too dry, add more water a little at a time until the batter is smooth and creamy. You should be able to scoop and pour the batter without it being too runny.
Fold in the chocolate chips.
Fill each muffin hole about 3/4 full. Divide the batter evenly between 10 muffin holes.
Bake for 18-20 minutes. The muffins should be lightly browned and a toothpick inserted in the center should come out clean.
Cool for 10 minutes before removing the muffins from the stoneware. Cool completely on a cooling rack before storing the muffins in an airtight container.