Coconut Blueberry Chia Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Blueberries, fresh or frozen

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 5/8 cup Honey

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Coconut flour
  • 1/2 tsp Sea salt
  • 4 tsp Vanilla extract

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 4 tbsp Chia seeds

Found on paleoscaleo.com

Description

Ingredients

• 1 cup coconut flour
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• ½ cup + 2 Tablespoons honey
• 1 cup coconut milk
• 6 eggs
• 4 Tablespoons coconut oil
• 4 teaspoons vanilla extract
• 4 Tablespoons chia seeds
• 1 cup blueberries (fresh or frozen)

Directions

• Preheat oven to 350°.
• Grease a muffin tin with a bit of coconut oil.
• Combine the coconut flour, sea salt, and baking soda in a bowl and set aside.
• In the bowl of a stand mixer or using a blender, mix the honey, coconut milk, eggs, coconut oil, and vanilla extract until combined.
• Add dry ingredients and stir until just combined.
• Add chia seeds and blueberries and fold in gently.
• Fill muffin tins ¾ of the way full with batter.
• Bake for 25 minutes or until muffins are golden brown and cooked through.
• Allow to cool slightly before removing from pan.