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!
Ingredients
- 1 cup + 2 Tbsp coconut flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/3 cup maple syrup
- 1 cup unsweetened milk of choice
- 6 Eggs
- 3 tsp vanilla extract
- ¼ cup melted butter or coconut oil
- 3 Tbsp chia seeds
- Juice from 1 lemon
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350 degrees.
- Sift the coconut flour, baking soda & baking powder in a bowl and set aside.
- Mix the milk, maple syrup, eggs, coconut oil and vanilla in a separate bowl.
- Mix the wet and dry mixtures together. Add in chia seeds and lemon juice and stir. Gently fold in the blueberries.
- Scoop the batter into a lined cupcake pan. Bake for 30 minutes, until golden brown and cooked through.
- As soon as they are cool enough to handle, transfer the muffins to a rack to cool. (If they are left in the pan too long, the heat and condensation will cause them to get soggy.)
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1muffin | Calories: 148kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Fiber: 5g | Sugar: 7g
Course: Breakfast, Snack
Cuisine: American