We made these coconut blueberry and Chia seed breakfast muffins to test out the coconut flour texture. They came out satisfying and delicious! One batch makes 12 high fiber dairy free and gluten free muffins. We're going to freeze these for delicious breakfast on the go.
What's your go-to quick homemade breakfast?
Recipe:
Ingredients
1 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup raw honey
1 tbsp coconut sugar
1 cup coconut milk
6 eggs (we suggest removing 1-2 yolks)
4 tbsp coconut oil
4 tbsp vanilla extract
4 tbsp Chia seeds
1 cup fresh organic blueberries
Preheat oven to 350 degrees. Sift the coconut flour, salt and baking soda in a bowl. In a blender on low speed, blend wet ingredients (eggs, coconut oil, vanilla, honey). Add coconut sugar and blend swiftly. Slowly add wet ingredients to dry and mix well. Fold in blueberries and Chia seeds. Pour batter into a greased or lined muffin tin, filling 3/4 full. Bake for 25 minutes, and immediately remove from tins and let cool on rack.
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