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Blueberry Chia Muffins
Breakfast / Plant-based / Vegan / Snack / Vegetarian
(329 votes, average: 3.40 out of 5)
Loading...Julie Morris bestselling author of Smart Plants: Power Foods & Natural Nootropics for Optimized Thinking, Focus & Memory brings us her favorite recipe for easy and delicious antioxidant-rich blueberry muffins with chia seeds!
Yield: 12 muffins
Reprinted with permission from Smart Plants: Power Foods & Natural Nootropics for Optimized Thinking, Focus, and Memory by Julie Morris, copyright ©2019. Published by Sterling Epicure.
Ingredients
1 ¾ cup spelt flour (whole wheat, gluten-free or whatever you have on hand will work just fine)
1 tablespoon baking powder
½ teaspoon sea salt
¾ teaspoon cinnamon
½ teaspoon cardamom
3 tablespoons chia seeds (1 teaspoon set aside for topping)
6 tablespoons coconut oil
¾ cup almond milk (oat milk, coconut milk, etc.)
7 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup frozen blueberries
Directions
- Whisk dry ingredients.
- Melt coconut oil on stovetop, mix in other wet ingredients over gentle heat until smooth.
- Mix wet ingredients into dry ingredients.
- Carefully stir in blueberries.
- Scoop into muffin tin.
- Sprinkle remaining chia seeds on top of muffins.
- Bake in oven at 350 degrees F for 25-30 minutes.
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