Blueberry Chia Muffins
These gluten free, grain free, dairy free, blueberry chia muffins are an amazing way to start your day, a tasty afternoon pick me up, or a guilt-free night time snack! (This recipe was adapted from the Nutiva website.)
½ tsp salt
1 tsp baking soda
½ cup + 2 tbsp honey
1 cup unsweetened plant milk
4 tsp vanilla extract
¼ cup coconut oil, melted
4-5 drops Young Living Lemon Vitality essential oil (or juice from 1/2 lemon)*
1 cup blueberries, fresh or thawed from frozen and drained/rinse
Preheat oven to 350 degrees. Sift the coconut flour, baking soda & salt in a bowl. Mix the milk, honey, eggs, coconut oil and vanilla in a separate bowl. Mix the wet and dry mixtures together. Add in chia seeds and lemon essential oil and stir. Gently fold in the blueberries. Scoop batter into a lined cupcake pan. Bake for 25-30 minutes, until golden brown and cooked through. Cool on rack and serve.
*If you use lemon juice, you will need to add about 2-3 more tablespoons of coconut flour to maintain the correct moisture level.