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Blueberry Chia Muffins

Delicious gooey and decadent blueberry muffins loaded with nutritional goodness. Perfect for breakfast with a spoon of coconut yogurt, or as a mid morning snack with a cup of warm herbal tea.

Course Breakfast, Dessert, Snack
Cuisine Dairy Free, Muffins, Refined Sugar Free, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Wellness with Taryn

Ingredients

  • 1 Cup Organic Almond Meal
  • 1/2 Cup Organic Wholemeal Spelt Flour
  • 1 1/2 Tsp Organic Bicarbonate of Soda
  • 2 Tsp Organic Baking Powder
  • 1/4 Cup Desiccated Coconut
  • 1/2 Tsp Sea Salt
  • 1/2 Cup Organic Coconut Sugar
  • 1 Large Banana - Mashed
  • 1 Tsp Pure Vanilla Extract
  • 2 TBS Organic Cold Pressed Olive Oil
  • 1/2 Cup Blueberry CHIA Drink - See notes for substitute
  • 3/4 Cup Frozen Blueberries

Instructions

  1. Preheat the oven to 180C (fan forced) and lightly grease you muffin tray with olive oil spray (or coconut oil).

  2. In a large mixing bowl, add all the dry ingredients and mix well.

  3. Make a well in the centre of the dry ingredients and add the remaining wet ingredients (all except the frozen blueberries). Mix well.

  4. Gently fold in the frozen blueberries until fully combined.

  5. Spoon the mixture equally into each muffin mold and place a few of the frozen blueberries on the top.

  6. Place into the oven and bake for 15 mins. Rotate the tray and turn the temperature down to 140C and bake for a further 15 mins. These muffins don't give much of a rise, but they are so delicious non the less. 

  7. Remove from the oven and leave to cool fully. Use a non scratching implement to help remove them from the tray. Store in an airtight container for up to 4 days. 

Recipe Notes

Use Organic wherever possible - For he CHIA drink replacement you can leave 1 TBS of chia seeds to swell in 1/2 cup of organic blueberry juice - These muffins are dense, decadent and gooey - They don't give much of a rise and are not light and fluffy.