These muffins are gluten and grain free and have hidden superfood nutrients like chia seeds to help with digestion. They are great for an afternoon snack or as a quick ready-made breakfast treat.
Ingredients
- 3 eggs
- 2 teaspoon vanilla extract
- 1/2 cup almond or coconut milk (can substitute favorite nut milk)
- 1 tablespoon chia seeds
- 2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch (can substitute arrowroot powder)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- zest of 1 lemon
- 3/4 cup coconut sugar
- 1/2 cup butter (can use vegan butter or coconut shortening instead)
- zest of 1 lemon
- juice of one lemon
- 1 cup fresh or frozen blueberries
- 1 teaspoon pumpkin pie spice
- 3 tablespoons coconut sugar
Instructions
Preheat oven to 375o F.
In a medium bowl, whisk eggs, vanilla and milk together. Add chia seeds and set aside.
In large bowl, whisk almond flour, coconut flour, tapioca, baking powder, salt, coconut sugar, and zest of lemon. Add butter and mix with a fork until the texture of thick sand.
Combine wet and dry ingredients and stir. Add lemon juice, mix in. Add fresh or frozen blueberries and toss gently until spread evenly throughout dough. Set aside for about 5 minutes to allow the liquids to absorb with coconut flour.
Line muffin pan with paper liners.
Optional Topping: Mix pumpkin pie spice and sugar in a small bowl.
Fill each liner with dough. These will not rise much, so fill as full as you'd like them to be. Optional: Sprinkle each muffin with about 1/2 to 1 teaspoon of topping.
Bake for 26-28 minutes or until toothpick comes out clean.
