Chia Blueberry Muffins
- 1 cup Almond Meal
- 1/2 cup Wholemeal Spelt Flour
- 1 1/2 Tsp Bicarbonate of Soda
- 2 Tsp Baking Powder
- 1/4 Cup Desiccated Coconut
- 1/2 Tsp Sea Salt
- 1/2 Cup Coconut Sugar
- 1 Large Banana- Mashed
- 1 Tsp Pure Vanilla Extract
- 2 Tbs Cold Pressed Olive Oil
- 1/2 Cup Blueberry CHIA Drink
- 3/4 Cup Frozen Blueberries
Preheat the oven to 180C (fan forced) and lightly grease your muffin tray with olive oil spray (or coconut oil).
In a large mixing bowl, add all the dry ingredients and mix well.
Make a well in the centre of the dry ingredients and add the remaining wet ingredients (all except the frozen blueberries). Mix well.
Gently fold in the frozen blueberries until fully combined.
Spoon the mixture equally into each muffin mold and place a few of the frozen blueberries on the top.
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 none the less.
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 tip: The Van Dykes recommend using organic wherever possible