Makes about 18-20 muffins
These muffins are my family’s favorites! They are simply delicious and super satisfying while being gluten-free, dairy-free, and sugar-free. My son and husband love theirs for breakfast while my daughter will have hers for dessert, or as an after-school snack.
This recipe is ever so slightly adapted from my dear friend Sophie Slater’s original recipe. You can see the original recipe here: http://blog.arogya.net/gluten-free-blueberry-chia-seed-muffins/
- 3 Cups Almond meal or Flour
- 3 teaspoons Psyllium Husk
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 4 Eggs
- 2 Mashed Ripe Bananas
- 3 tablespoons Chia Seeds and more to sprinkle on top of muffins
- 4 tablespoons Coconut Oil
- 4 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 9-10 chopped Mejol Dates
- 1 1/2 cups Blueberries
- ½ cup chopped Walnuts (optional)
- Preheat oven to 350 degrees.
- Use Coconut Oil to lightly grease muffin tins or use muffin liners. If you have silicon baking cups you can skip this step.
- In large mixing bowl, whisk together almond flour or meal, Psyllium Husk, Baking Soda and Sea Salt.
- Add the 3 tablespoons of Chia Seeds to 1 cup of warm water - let seep for a few minutes.
- In small saucepan over low-med heat melt Coconut Oil.
- In another bowl beat the eggs. Whisk in Coconut Oil, Maple Syrup, Vanilla and Chia Seed mixture. Stir in the mashed Banana, chopped Dates and Blueberries. Add Walnuts or other nut if you like.
- Slowly pour wet ingredients into the dry and mix well.
- Spoon batter into the muffin tins and sprinkle with Chia Seeds.
- Bake for 30-35 min, until slightly browned on top and a toothpick inserted in center comes out clean.
- Let cool completely in pan on wire rack. Tip to remove muffins from tin: gently run a paring knife around the edge of each cup.