These blueberry, chia and coconut muffins are grain free, gluten free and dairy free, they're paleo friendly. A lovely little sweet snack high in fibre and protein.
Preheat oven to 190˚C and prepare a muffin tin with 10 liners.
Sift the coconut flour, baking powder, stevia, cinnamon and salt in one bowl. Then stir in the desiccated coconut and the chia seeds.
In another bowl, whisk together the eggs, milk, melted coconut oil and the vanilla until well combined.
Combine the wet ingredients and the dry ingredients.
Add the blueberries to the batter last, and gently fold them through to combine. Your batter might suddenly look quite lumpy/grainy - as the blueberries are really cold, this can harden the coconut oil a little. Don't worry! They will still bake well.
Divide the mixture evenly between the muffin holes. Top with the mixed seeds if you're using them.
Bake for 30-40 minutes or until the muffins feel firm to touch and have started to turn golden brown on the top.
Notes
*I use carton coconut milk (usually a coconut-rice blend) in this recipe, not the thicker canned variety. You can also substitute this for any other milk you like e.g. almond, rice, hemp.
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