Chocolate Chip Muffins -- vegan and adorable

This is what passes as simple for me. Simple means the way it tastes usually, instead of how few ingredients there are. I realize I could have used one type of flour instead of 4. But each plays a role in the texture. Scotch oats keep it moist. Tapioca gives it spring and bounce. Millet gives it a lovely delicate texture. Kamut gives it body and resilience. Plus each one is good for you and adds its own stamp to the pleasant flavour profile. Try 'em, and you'll see what I mean.

equipment needed:
muffin cups -- I prefer the silicone kind that are reusable (I've had mine for a decade)
muffin pan or baking sheets (the silicone cups don't need a muffin tray)
mixing bowl
mixing spoon
whisk
measuring cup
measuring spoons
oven


ingredients:

a)
1 cup warm water + 1/4 cup coconut oil
1 cup cold water
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup coconut sugar

b)
1/2 tsp sea salt
1 tsp baking soda
1/2 cup tapioca starch
1/2 cup millet flour
1 1/2 cup kamut flour
1 cup scotch oatmeal

c)
1 cup chocolate  chips


directions:
preheat the oven to 345

1. combine the warm water and coconut oil and let the oil melt
2. add the rest of the ingredients from a) and whisk together
3. add the ingredients from b) and whisk them in
4. stir in the chocolate chips
5. scoop into muffin cups and bake at 345 for 20 minutes

makes about 24 muffins
I like to give them space so prefer to bake the muffin cups spread out over 2 baking sheets