Chocolate Chip Crumble Oat Muffins (Edit recipe)

I have absolute trust and confidence in Quaker, and I will continue to use them in my oat-y recipes, starting with these FABULOUS Chocolate Chip Crumble Oat Muffins!

27 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	218
Fat:	10 g
Carbohydrates:	27 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	269 mg
Fiber:	4 g
Sugars:	13 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 12

Ingredients

2 Tbsp Chia Seeds
2 1/2 cups Old Fashioned Oats
2 cups Almond Flour, divided
1/2 + 1/3 cups Monk Fruit Sweetener (Norbu)
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt, divided
1/2 tsp Ground Cinnamon, divided
3/4 cup unsweetened Applesauce, divided
1 1/2 tsp Vanilla Extract
1 cup Almond Milk, or cashew milk
3/4 cup Semi-Sweet Chocolate Chips, (can use stevia-sweetened for low-sugar)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees F and line a 12-cup or two 6-cup baking cupcake tins with liners.
Add chia seeds to medium mixing bowl with 6 tablespoons water. Stir and allow to sit 10-15 minutes.
Add Quaker Old Fashioned Oats to a high powered blender or food processor and blend until they form a flour consistency, the finer the better.
Measure 1 ⅓ cups of the oat flour you just made and add to a mixing bowl, along with 1 cup blanched almond flour, ½ cup monkfruit, baking powder, baking soda, ¼ teaspoon sea salt and ¼ teaspoon cinnamon. Whisk to combine.
In another large mixing bowl, combine remaining 2/3 cup oat flour, remaining 1 cup almond flour, ⅓ cup monkfruit, remaining ¼ teaspoon sea salt and remaining ¼ teaspoon cinnamon. Stir in ¼ cup applesauce until mixture forms the texture of wet sand. This is your crumble topping.
Stir chia mixture to make sure it has formed a gel, then stir in remaining ½ cup unsweetened applesauce, vanilla extract and almond milk. Pour wet ingredients into the first bowl of dry ingredients and stir until evenly combined.
Evenly scoop the liquidy batter into your lined cupcake tins, then evenly cover with chocolate chips. Evenly top chips with your crumble, pressing it gently into the batter so it doesn’t fall off. This is messy and that’s totally ok! Clean off any excess crumble around the tin.
Bake for 27 minutes, then allow to cool 10 minutes before using a fork to gently remove muffins from tins onto a cooling rack. Cool another 20 minutes before enjoying.
Once completely cooled, muffins will keep tightly sealed on the counter for 48 hours or in the refrigerator for 7 days. If you move them from the counter to the fridge, they’ll only keep another 3 days. I personally like to microwave them for 12-15 seconds before eating, so the chocolate gets a little melted.