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 Prep Time (minutes) 10 Cook Time (minutes) 23 Ready In (minutes) 33

Ingredients Amount 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.