muffins!

these came out great, and tasted like a dessert muffin that i could snack on anytime.

chocolate chip oatmeal muffins

• 1 cup milk of choice, mixed with 1/2 of a lemons juice
• 1 cup brown rice flour
• 1/2 potato starch (not potato flour!)
• 1/4 tapioca starch (also known as tapioca flour)
• 1/2 teaspoon xanthan gum
• 1 cup gluten free oats
• 1/4 cup ground flax seeds
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup agave
• 1/3 cup oil
• 1/3 cup unsweetened applesauce
• 1 heaped teaspoon egg replacer mixed with 2 tablespoons milk of choice
• 1 teaspoon vanilla
• 1/2 cup chocolate chips 

PREHEAT the oven to 350 degrees

lightly grease a muffin tray

in a small bowl, first combine the milk and the lemon juice. set aside for at least 5 minutes.

in a large mixing bowl, whisk in the flour, starches, xanthan gum, oats, flax seeds, baking soda, baking powder, salt, and cinnamon, mix well

in small mixing bowl combine agave, oil, applesauce, egg replacer, vanilla, and finally the milk you set aside.

add the wet ingredients to the dry, mix well with wooden spoon

fold in the chocolate chips, making sure they are spread evenly throughout the batter
fill muffin cups 3/4 full

bake for 12-15 minutes, until tops look cooked and are stiff enough to resist your fingerprint, and edges aren't sticking to muffin tray