Coconut Blueberry Chia Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
112 gram(s) Nutiva Coconut Flour .5 tsp Salt 1 tsp Baking Soda .5 cup Honey 8 oz Almond Coconut Milk Blend 6 large Egg, fresh, whole, raw 4 tbsp Coconut Oil Spectrum/Organic 4 tsp Vanilla Extract 4 tbsp Chia Seed (Nutiva) 1 Tbsp 1 cup blueberries frozen,wild , (wymans)
Preheat over to 350 degrees.
Sift the coconut flour, baking soda & salt in a bowl.
In a blender or bowl mix the milk, honey, eggs, coconut oil and vanilla.
Add the chia seeds and blend on low. Let sit for 5-10 minutes.
Pour the wet ingredients into the bowl with dry ingredients and mix well.
Fold in the blueberries to mixture at the very end, and gently stir together.
Spoon the batter into greased cupcake sleeves or tins.
Bake at 350 for 25-30 minutes, until golden brown and cooked through.
Cool on rack and serve.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NOSOUP4U.
Sift the coconut flour, baking soda & salt in a bowl.
In a blender or bowl mix the milk, honey, eggs, coconut oil and vanilla.
Add the chia seeds and blend on low. Let sit for 5-10 minutes.
Pour the wet ingredients into the bowl with dry ingredients and mix well.
Fold in the blueberries to mixture at the very end, and gently stir together.
Spoon the batter into greased cupcake sleeves or tins.
Bake at 350 for 25-30 minutes, until golden brown and cooked through.
Cool on rack and serve.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NOSOUP4U.
Nutritional Info Amount Per Serving
- Calories: 175.1
- Total Fat: 9.4 g
- Cholesterol: 93.0 mg
- Sodium: 258.8 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 6.4 g
- Protein: 6.4 g
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