These Blueberry Muffins are super moist, gluten-free, paleo and refined sugar free. I topped them with Chia Seeds to add some Omega 3’s, fiber and protein. The Coconut Oil has anti-fungal, anti-bacterial, ant-viral and antioxidant properties. It is a healthy substitute to your traditional vegetable or cooking oil because of its medium chain fatty acids (MCFAs) that are digested differently than other fats. The molecules in Coconut Oil are smaller and require less energy to break down. They are digested and absorbed quickly with little effort and strain on the pancreas. The MCFAs are absorbed from the intestines and sent straight to the liver, where they are mostly burned as fuel. These are just a few of the reasons why Coconut Oil is the only oil I use for cooking and baking. I still use other oils like olive and sesame, but as finishing oils on salads, soups etc.
For 12 muffins, you will need:
- 2 1/2 cups Almond Flour
- 1 tbsp Coconut Flour
- 1/4 tsp Himalayan or Sea Salt
- 1/2 tsp Baking Soda
- 1 tbsp Vanilla Extract
- 1/4 cup Coconut Oil, melted
- 1/4 cup Pure Maple Syrup
- 1/8 cup Coconut Milk + 4 tbsp Purified Water (if using an Organic Can brand, if you are using Coconut Milk with a thinner consistency, use 1/4 cup of Coconut Milk and no water)
- 2 Organic Eggs
- 1 cup of Organic Frozen Blueberries
- 1.5 tbsp True Cinnamon
- 1.5 tbsp Chia Seeds
Preheat the oven to 350F. Lightly grease each muffin tin in the pan with Coconut Oil. In a mixing bowl combine the almond flour, coconut flour, salt, and baking soda. Pour in the melted coconut oil, coconut milk, maple syrup, eggs, vanilla extract and mix well. Finally, fold in the blueberries and cinnamon. The batter will be dense. Distribute into the muffin tins and sprinkle chia seeds on each. Bake for 23 minutes. Let cool for at least 10 minutes and enjoy. Store in an air tight container in the fridge.
Recipe adapted from Bravo for Paleo.