Blueberry Chia Seed Muffins
Ingredients
-
2
cups
gluten-free flour
-
1
tsp
baking soda
-
½
tsp
salt
-
2
tbs
chia seeds
-
⅔
cup
crushed pineapple with juice
-
2
large
eggs
-
½
cup
melted coconut oil
-
½
cup
maple syrup
-
1
tsp
vanilla extract
-
1⅓
cups
blueberries
Instructions
- Preheat the oven to 350°F and grease a muffin pan.
- In a small bowl, mix the flour, baking soda, salt, and chia seeds together.
- In a large bowl, combine the crushed pineapple, eggs, coconut oil, maple syrup, and vanilla.
- Coat the blueberries with a tablespoon of the flour mixture to prevent discoloration.
- Add the dry ingredients to the wet ingredients and stir to combine, then fold in the blueberries.
- Transfer the batter to the muffin pan and bake for 20 to 22 minutes until a toothpick comes out clean.
- Cool on a wire rack and store in an airtight container for up to 3 days or freeze for later.
Nutrition Facts (estimated)
Servings
12
Calories
217
Total fat
11g
Total carbohydrates
29g
Total protein
3g
Sodium
200mg
Cholesterol
27mg
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