These muffins are bursting with blueberries and packed full of delicious nutrition! A new take on an old favorite- without the gluten, refined sugar, and disease-causing trans fats that can be found in most commercially prepared muffins. Not only do these hearty treats omit the nasty stuff, they include some of the most potent superfoods in existence. Make your own muffins for better taste, and better health!
1 cup almond flour/meal
1 1/2 cups brown rice flour, preferably sprouted (sprouted flour is sometimes available at the organic food coop)
1/2 cup dried shredded coconut or coconut flour
1 cup fresh blueberries, wild if possible, as they have a greater range of nutrition
1/4 cup chia seeds, dry
3/4 cup coconut milk
1/2 cup homemade almond milk, or rice milk
1/2 cup maple syrup, or coconut palm sugar
1/4 cup coconut oil (melt gently)
1 teaspoon pure vanilla extract
1 teaspoon baking powder
pinch sea salt
Preheat the oven to 350F / 180C / Gas Mark 4.
First prepare chia “eggs” by whisking the chia seeds in the almond or rice milk, and allow the mixture to set while you prepare the other ingredients. You may want to whisk it with a fork a couple of times to ensure it is well mixed. The result is a thick gel.
To make your own almond flour, use a nut mill or strong food processor with the “S” blade to grind the nuts into a fine flour. In a large bowl combine the nut flour with brown rice flour, dried coconut, baking powder, salt, and coconut sugar if you are using it.
If you are using maple syrup, combine it in a separate bowl with the other wet ingredients- vanilla, coconut milk, coconut oil, and chia “eggs.” Whisk all wet ingredients together well, and combine with the dry ingredients. Stir well to make a thick batter.
Next, gently fold in blueberries with a spatula, so that they are evenly distributed.
Lightly grease a muffin tin with a touch of coconut oil. Alternatively, you can use pre-made baking cups (environmentally-friendly ones, of course! recycled and bleach-free).
Spoon batter into the muffin tins, without overfilling, as the muffins will rise slightly.
Bake at 350 F / Gas Mark 4/ 180 C for 20-25 minutes, so that the muffin tops are lightly browned.
Remove from oven and let cool for 10 minutes, then upend the muffin tin and gently tap out the muffins.
Enjoy! Try these muffins with some warm coconut butter spread, for an extra-luscious treat.
Makes about 12-14 muffins.