Blueberry Chia Muffins
Note: recipe is gluten-free as written; honey is used as an alternative to sugar
Ingredients (12 muffins):
1 c coconut flour
1/2 tsp salt
1 tsp baking soda
1/2 c + 2 tbsp honey
1 c coconut milk
6 eggs
4 tsp vanilla extract
1/4 c coconut oil
1/4 c chia seeds
1 c blueberries
Method:
Preheat oven to 350°F.
Sift the coconut flour, baking soda, and salt in a bowl. Blend milk, honey, eggs, coconut oil and vanilla. Add chia seeds and blend on low. Rest batter for 5-10 minutes.
Combine wet ingredients with dry ingredients; mix well. Fold in the blueberries. Gently stir together.
Spoon the batter into greased muffin cups. Bake at 350°F for 25-30 minutes, until golden brown and cooked through. Cool on rack and serve.