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Recipe courtesy of Jack Hazan

Stud Muffins

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 12 muffins
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Ingredients

Base Muffins:

For Blueberry Muffins:

For Chocolate Chip Muffins:

For Confetti Muffins:

Directions

  1. For the base muffins: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with baking spray (or use paper muffin liners).
  2. In a large bowl, mix together the coconut oil, vanilla extract, almond extract if using and eggs until well combined. Add the milk and mix again until well incorporated.
  3. In a separate large bowl, whisk together the oat flour, sugar, coconut flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. The mixture should be on the thicker side (you can sprinkle in some extra flour if needed).
  4. Divide the batter evenly among the muffin tin cups. Bake until golden brown, 35 to 40 minutes. Do not overbake to avoid drying out the muffins.  
  5. For the blueberry muffins: Follow the directions for the base muffins, mixing in the frozen blueberries after combining the wet and dry ingredients. Bake as directed above.
  6. For the chocolate chip muffins: Follow the directions for the base muffins, mixing in the chocolate chips after combining the wet and dry ingredients. Bake as directed above.
  7. For the confetti muffins: Follow the directions for the base muffins, mixing in the rainbow sprinkles after combining the wet and dry ingredients. Bake as directed above.

Cook’s Note

4 cups all-purpose flour can be substituted for the oat and coconut flours

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