2flax eggs(2 tablespoons flax meal mixed with 4 tablespoons of water)
⅓cup(83g)creamy almond butter
¼cup(57g)melted vegan butter
¼cup(59ml)maple syrup
⅓cup(73g)brown sugar
1teaspoonpure vanilla extract
½teaspoonsea salt
1cup(81g)gluten-free rolled oats
⅓cup(40g)oat flour
½teaspoonground cinnamon
½cup(90g)vegan dark chocolate chips
Instructions
Preheat the oven to 325 °F (163 °C).
Place the flax and water in a large bowl, stir then let stand 2-3 minutes until gelled. Whisk in the almond butter, melted butter, maple syrup, brown sugar, vanilla extract, and salt. Add in the rolled oats and oat flour, mix to combine then stir in the chocolate chips.
Divide the mixture between 8 muffin cups.
Transfer to the oven and bake for 25 minutes. Remove from oven and let cool 15 minutes before serving.