Blueberries have one of the highest anti-oxidant capacities among all fruits and vegetables. Anti-oxidants are essential to health, fighting free radicals that could damage your cells, including your DNA. Next to anti-oxidant capacities, they contain plenty other beneficial nutrients whilst having a much lower impact on blood sugar levels than most other fruits do. Consuming berries on a daily basis is highly recommended.
Muffins, on the other hand – usually not so healthy. This is why we came up with a much healthier version of your average coffee shop blueberry muffin – and yes, they taste incredible too!
I love making these muffins when I have people over on the weekend.
This recipe will take about five minutes to prepare, needs less than half an hour in the oven and will make roughly 10 muffins. A muffin tin or muffin liners and oven are needed.
- 350 grams sprouted spelt flour
- 100 grams desiccated coconut
- 200 ml coconut or almond milk
- Two tablespoons chia seeds
- 100 ml melted coconut oil
- 50ml maple syrup or honey
- One teaspoon baking powder
- One teaspoon vanilla extract
- Half a teaspoon sea salt
- 250 grams blueberries (fresh when in season or otherwise frozen)
- Pre-heat the oven on 200°C
- Whisk the chia seeds with half the coconut or almond milk and set aside for 10 minutes
- Mix the flour with the desiccated coconut, melted coconut oil, sweetener, baking powder, vanilla, salt and remaining milk and mix everything up
- Add the chia mixture and the blueberries and mix everything up once again
- Fill the muffin tin or liners with the mixture
- Bake for about 20-25 minutes or until golden brown
- Let the muffins cool off for a little before serving
Whilst I expect all of them to be eaten on the day (yes they are that good) – if there are any leftovers, an airtight container in the fridge does the job.