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Recipes - Lemon Blueberry Chia Seed Muffins

Recipe Name

Lemon Blueberry Chia Seed Muffins

Submitted by

akaquarius

Recipe Description

From SlimPalate.com-- can't wait to try these out! Please note the blueberries were my addition to the recipe, and original calls for 1 tbsp. apple cider vinegar instead of Greek yogurt.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	23	Ready In (minutes)	33

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Ingredients
Amt.	Measure	Ingredient



1/2	cup	coconut flour
2	tablespoons	chia
1/4	teaspoon	baking soda
1	tablespoon	Zest of 2 lemons
1	dash	salt
1/4	teaspoon	Pure vanilla extract
2	tablespoons	lemon juice
1	tablespoon	Fat Free Greek plain yogurt
1/2	cup	Almond Breeze, unsweetened original
4	large	eggs
1/4	cup	coconut oil, melted
1/2	cup	blueberries
3	teaspoons	Truvia

Steps

Sequence	Step

1	Preheat oven to 350 degrees.
2	In a medium bowl add coconut flour, chia seeds, baking soda and pinch of salt and mix together thorougly so the chia seeds adn baking soda are combined in the coconut flour well.
3	In another medium bowl crack eggs and add, vanilla extract, almond milk mixed with 1/2 tsp. liquid stevia (optional), melted coconut oil, lemon juice, and yogurt.
4	Add lemon zest to the dry ingredients you just mixed and pour the wet ingredients into the dry and mix very well until fully incorporated, the mixture has thickened and there are no clumps of coconut flour left. Fold in blueberries.
5	Pour into paper muffin cup lined regular muffin tins or greased muffin tins ¾ way to the top. (I tried greasing my muffin tins and making them and they stuck, but it might just be my muffin tin. I also noticed that foil muffin cups are better than the paper if you want them to not stick at all to the paper and have perfect scalloped edges.)
6	Bake for 20-25 minutes or when pierced with a toothpick and it comes out clean.
7	Pull out of the oven and twist out of muffin tin and place on a cooling rack and let cool for 10 minutes.

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