If I had to pick a favorite snack… I would choose blueberry muffins over and over. They’ve always my go-to at a coffee shop with a delicious latte.
KSL Benefits
You’re going to love making these at home. They’re great for meal prep and to grab and go! They’re packed with antioxidants, which help reduce inflammation and support heart health. The oats provide soluble fiber to aid digestion. Coconut oil and maple syrup are used as healthier alternatives to processed oils and sugars, providing a dose of healthy fats and a natural sweetener. These muffins also include chia seeds, known for their omega-3 fatty acids and anti-inflammatory properties. Enjoy!
Ingredients (Makes 12 Muffins):
- 1 1/2 cups almond flour
- 1 cup rolled oats (gluten-free if needed)
- 1/4 cup chia seeds
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup maple syrup (or honey)
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1 1/2 cups fresh blueberries (or frozen, if fresh is not available)
Directions:
- Preheat Your Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with a little coconut oil. - Prepare Dry Ingredients:
In a large bowl, whisk together the almond flour, rolled oats, chia seeds, baking soda, cinnamon, and salt. - Prepare Wet Ingredients:
In another bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk together until well combined. - Combine:
Pour the wet ingredients into the dry ingredients and stir until fully mixed. The batter should be thick but pourable. - Fold in Blueberries:
Gently fold the blueberries into the batter, being careful not to crush them. - Scoop into Muffin Tin:
Spray your muffin tray with grapeseed or avocado spray. Divide the batter evenly among the muffin cups, filling each about 3/4 full. - Bake:
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. *Start checking muffins with a toothpick at around 18 minutes. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrient Breakdown (Per Muffin)
Macronutrients:
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 8g (from maple syrup and blueberries)
- Protein: 5g
- Fat: 14g
- Saturated Fat: 3g (from coconut oil and almond flour)
- Monounsaturated Fat: 6g (from almond flour and coconut oil)
- Polyunsaturated Fat: 3g (from chia seeds)
Micronutrients:
- Vitamin A: 2% of the Daily Value (from eggs and coconut oil)
- Vitamin C: 5% of the Daily Value (from blueberries)
- Calcium: 10% of the Daily Value (from almond flour and almond milk)
- Iron: 5% of the Daily Value (from chia seeds and almond flour)
- Magnesium: 12% of the Daily Value (from chia seeds and oats)
- Potassium: 150mg (from blueberries and almond milk)
- Omega-3 fatty acids: 1g (from chia seeds)
Grocery List:
- Almond flour
- Rolled oats (gluten-free if needed)
- Chia seeds
- Baking soda
- Ground cinnamon
- Salt
- 2 large eggs
- Maple syrup
- Coconut oil (melted)
- Vanilla extract
- Unsweetened almond milk
- Fresh or frozen blueberries
- Avocado or grapeseed oil spray
