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Blueberry Lemon Chia Seed Muffins

Serves:

Makes 8-10 muffins

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Ingredients

  • 3/4 cup almond flour

  • 1 1/4 cup all purpose flour

  • 1/4 cup arrowroot starch (or substitute for cornstarch)

  • 1 tsp. baking soda

  • 1 1/2 tsp. baking powder

  • 1/2 tsp. sea salt

  • 1/2 cup coconut sugar

  • 1/2 cup hot water

  • 1 lemon- fully zested

  • 1 cup applesauce

  • 1 cup of blueberries

  • 3 Tbs coconut oil, melted

  • 1 tsp. vanilla extract

  • 2 Tbs. whole chia seeds

Steps

  1. Preheat oven to 350°F.

  2. Using a muffin tin, line with cupcake liners and spray using avocado or coconut oil spray to prevent from sticking.


  3. In a medium bowl, mix the flour, starch, baking soda, salt and sugar together until all is well incorporated.

  4. In a separate large bowl, add the hot water, applesauce, coconut oil, vanilla, lemon zest and chia seeds. Mix everything together until well incorporated and let it sit for 10 minutes for the chia seeds to expand and soften.


  5. Add in the dry ingredients and gently mix until all is combined. Gentle toss in the blueberries.


  6. Fill your prepared muffin tin to the top with batter and sprinkle the tops with additional coconut sugar.


  7. Bake for 25 minutes.

  8. Remove muffins from the oven and cool completely in the pan.


These can be stored in the fridge 2 weeks (max)

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