Step 1

Preheat the oven to 375°F and line a muffin pan with 10 parchment paper muffins liners.

Step 2

To a large bowl, add the spelt flour, almond flour, baking powder, chai spices and salt. Whisk very well.

Step 3

To the same bowl, add the applesauce, almond milk, syrup and chocolate chips. Stir with a large spoon gently in a folding motion until moistened and smooth. Do not overmix, which can result in tough muffins.

Step 4

Divide the batter into 10 muffins. This will yield the perfectly risen nice size muffins. I like to use an ice cream scoop for perfectly domed rounded tops. Each muffin will be about a 1/4 heaping cup of batter.

Step 5

Bake for 15 minutes until a toothpick doesn't have any batter on it (don't confuse it with the chocolate chips) and the tops are golden brown. Since these are low-fat and oil-free, they bake quickly. They will be beautifully risen and fluffy. Cool 15 minutes before eating.