A wonderful option for meal planning! Consider making two or more batches and once they are cooled, place each muffin in an individual sandwich bag to freeze. The night before take a muffin out of the freezer and let it thaw in the refrigerator.
Preheat your oven to 350. Use a 12-muffin pan and place your paper liners into the cups.
Combine the wet and dry ingredients in separate bowls.
Add the Almond Milk to the dry ingredients.
Then mix in the remaining wet ingredients.
Mix in the Dark Chocolate Chips or Blueberries or add directly to each muffin when spooning into the muffin pan.
Spoon the mixture into the muffin pan. Roughly 1/4 cup per muffin. Sometimes I add about 1/8 cup to each muffin, then sprinkle the Dark Chocolate Chips or Blueberries to better distribute them across muffins. Then add the remaining batter.
Bake for about 25-minutes or until a toothpick inserted in the center of a muffin comes out fairly clean.
Calories are an estimate and may change depending upon options selected instead of Dark Chocolate Chips and Walnuts.