Muffins were basically the first baked good I learned how to make when my son was diagnosed with food allergies to eggs, nuts and peanuts. It has been a lot of trial and error over the years, but it has brought me to the place of muffin perfection. Now, I pass it on to you. These Blueberry/Chia muffins are so easy and so delicious. Packed with nutrition it works well whether you are a stay at home or on the go breakfast eater. Great for kids snacks (or yours) as well. So, what are you waiting for?
2 cups oat flour (make sure it says gluten free on the label)
3/4 tsp. baking soda
1/2 tsp. baking powder
2TBSP chia seeds
1 tsp. cinnamon
1/2 cup coconut milk
1 tbsp. lemon juice (or 1 tsp. apple cider vinegar)
3 tbsp. canola oil
1/4 maple syrup
1 tsp. vanilla
1/2 tsp. maple extract
1/4 cup coconut sugar
1/2 cup frozen wild blueberrries
Line a muffin tin with cupcake liners/preheat oven to 350.
Combine the coconut milk and lemon juice in a small bowl and whisk until frothy-set aside.
Combine all the dry ingredients by whisking until thoroughly combined.
Gather all the wet ingredients into a large mixing bowl and whisk until it is caramel in color.
Add the milk/lemon juice mixture and whisk.
Add the dry ingredients to the wet and mix. Do not overmix. It should look like thicker than usual pancake batter.
Pour in the blueberries and carefully fold them in.
Using a small ice cream scoop or measuring cup, fill the liners about 2/3 full.
Bake for 20-22 minutes until toothpick comes out clean.