Brunch

Coconut Blueberry Chia Muffins is for Breakfast, Snack.

Coconut Blueberry Chia Muffins takes 15 minutes to prepare.

Coconut Blueberry Chia Muffins takes 25 minutes to cook.

Coconut Blueberry Chia Muffins makes 12 servings.

The ingredients for Coconut Blueberry Chia Muffins are:

112 gram(s) Nutiva Coconut Flour
.5 tsp Salt
1 tsp Baking Soda
.5 cup Honey
8 oz Almond Coconut Milk Blend
6 large Egg, fresh, whole, raw
4 tbsp Coconut Oil Spectrum/Organic
4 tsp Vanilla Extract
4 tbsp Chia Seed (Nutiva) 1 Tbsp
1 cup blueberries frozen,wild , (wymans)

Here is how you make Coconut Blueberry Chia Muffins:

Preheat over to 350 degrees.Sift the coconut flour, baking soda & salt in a bowl.In a blender or bowl mix the milk, honey, eggs, coconut oil and vanilla.Add the chia seeds and blend on low. Let sit for 5-10 minutes.Pour the wet ingredients into the bowl with dry ingredients and mix well.Fold in the blueberries to mixture at the very end, and gently stir together.Spoon the batter into greased cupcake sleeves or tins.Bake at 350 for 25-30 minutes, until golden brown and cooked through.Cool on rack and serve.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user NOSOUP4U.

The nutritional information for Coconut Blueberry Chia Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 175.1

• Total Fat: 9.4 g
• Cholesterol: 93.0 mg
• Sodium: 258.8 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 6.4 g
• Protein: 6.4 g

The dietary needs meet for Coconut Blueberry Chia Muffins is Gluten Free