Gluten Free Organic Blueberry Coconut Superfood Muffins

Whew…that’s a mouthful but I PROMISE you will not be disappointed in these muffins. With Christmas rapidly approaching you’re probably looking for ways to lessen your stress. This recipe is perfect to make ahead and have ready on Christmas morning because the last thing you should be doing is standing in the kitchen when everyone else is gathering and enjoying the morning.

Here is the original recipe. All you have to do is a quick google search to learn more about Chia seeds as they are one the superfoods found in these yummy muffins. They are packed with omega 3 fatty acids, antioxidants, and fiber. Blueberries, as we all know, are a great source of free radical fighting antioxidants as well. Plus a little extra protein to go with the coconut oil to keep your blood sugar stable. Top them with a little organic butter and you have a great start to you Christmas morning or any day for that matter.

Gluten-Free Organic Blueberry Coconut Superfood Muffins

Preheat your oven to 350 degrees (F) while you gather the following items:

Muffin Ingredients

Muffin Ingredients

Hint: Always choose organic where possible, as organic foods are grown without the use of toxic chemical pesticides and herbicides.

1 cup of coconut flour
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of sea salt
5 free-range eggs
1/2 cup coconut butter (or oil) (make sure it’s in the liquid form or it won’t blend well)
1/2 c maple syrup
1 tsp vanilla
1/4 cup chia seeds
1 cup almond milk
1 cup blueberries (fresh or frozen)

2 scoops Biotics Whey Protein

Directions:

1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes. (They will thicken up pretty quickly. Mine were ready before 30 minutes.)

Chia Seeds Thickened with Almond Milk

Chia Seeds Thickened with Almond Milk

2. Combine coconut flour, baking soda, baking powder, protein powder, sea salt, vanilla, and maple syrup and mix well.

3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.

4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.

5. Pour this batter into paper muffin liners that you’ve placed in a muffin baking pan. (You’re not really going to pour the batter, it’s very thick so scoop it into the muffin cups.)  Fill them completely.

Fill the muffin cups completely.

Fill the muffin cups completely.

6. Bake the muffins at 350 degrees (F) for 35 – 40 minutes, or until they are golden brown on the outside and completely cooked on the inside. (If you oven cooks hot like mine, reduce cooking time to 30-35 minutes. Check them with a toothpick to see if they are done.)

Top with butter and ENJOY!

HAPPY HOLIDAYS EVERYONE!

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