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Coconut Blueberry Chia Muffins

Dense, moist, and {hallelujah} they ain’t too bad for you either!  These muffins are filling, totally satisfying, and contains just enough sweetness to make your taste buds sing without drowning them out.  I’m so in love.  (Recipe from the back of Nutiva’s coconut flour bag.)

 

Makes approximately 12 Muffins

 

Elements:

One cup COCONUT FLOUR  (We used Nutiva brand.  It is sold at Costco for an excellent price.)

Half teaspoon fine SEA SALT

One teaspoon BAKING SODA

Half cup + two tablespoons RAW HONEY

One cup COCONUT MILK

Six large EGGS

One-quarter cup EXTRA VIRGIN COCONUT OIL, melted

Four teaspoons PURE VANILLA EXTRACT

One-quarter cup CHIA SEEDS

One cup fresh BLUEBERRIES, rinsed and drained

 

Application:

Preheat oven to 350F degrees.  Line a standard sized muffin pan with paper liners.

Sift the coconut flour, salt, and baking soda in a bowl.  In a separate mixing bowl, whisk the honey, coconut milk, eggs, oil, and vanilla together.

Add the dry ingredients and chia seeds to the wet ingredients, stirring gently, then fold in the blueberries last.

Scoop batter into the muffin tin, filling each paper liner about 3/4 full.  Bake for 25 minutes, until muffins begin to turn golden brown on top.  Remove from oven, immediately remove muffins from the tin, and cool them on a wire rack.