Blueberry Muffins with Coconut and Chia Seeds - Gluten Free
These blueberry muffins may well become your family's favorite treat, gluten-free or otherwise. They mix up quickly using a whisk and bake up crunchy on top and moist and juicy inside.
Servings: 18
Calories: 149kcal
Ingredients
- 1 cup coconut flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup plus, 1 Tablespoon honey, raw or regular
- 1 cup coconut milk
- 6 eggs
- 4 Tablespoons coconut oil, melted
- 4 teaspoons vanilla extract
- 4 Tablespoons chia seeds
- 1 cup blueberries, fresh or thawed from frozen
Instructions
- Preheat oven to 350F degrees. Position oven rack to center of oven.
- In a medium bowl, whisk 1 cup of coconut flour, ½ teaspoon salt and 1 teaspoon baking soda.
- In a second bowl, whisk ½ cup plus 1 Tablespoon honey, 1 cup coconut milk, 6 eggs, 4 Tablespoons coconut oil and 4 teaspoons vanilla (you could mix the wet ingredients in a blender if desired).
- Gently incorporate dry ingredients into wet mixture and mix in 4 Tablespoons chia seeds. Fold in the 1 cup blueberries (I dusted mine with about a teaspoon of coconut flour to help them stay together during baking. This step is optional).
- Spoon batter into lined muffin tins, filling ¾ full. If you want the muffin tops to bake up smooth, then smooth the batter a bit with the back of a spoon.
- Bake for 22-24 minutes until muffins begin to turn golden brown and a toothpick comes out clean. Remove from oven and cool on rack.
Nutrition
Serving: 1g | Calories: 149kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 163mg | Potassium: 71mg | Fiber: 3g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg