I’ve got a muffin recipe for you guys today, but first, I just need to say… I’m finally a licensed pharmacist! After 6 long years of school and a summer full of studying, moving, and all those shenanigans, I’ve finally passed all my boards! What a relief, yeah? We celebrated by getting a few quarts of fresh ice cream from a local creamery that is right down the street from us! Talk about dangerous, yeah?! I’m excited to try their fresh chocolate milk next… nothing better than chocolate milk straight from the farm!
Now, those muffins. I got a new jar of coconut oil from Nutiva and with it came a recipe for coconut blueberry chia muffins. I had some bananas that were in dire need of being baked into something, so I decided to adapt the recipe to add in my bananas. These muffins are perfect for on-the-go breakfasts or mid-morning snacks to keep you going through the day. Full of fiber, protein, and healthy fats, they’ll keep you feeling full for hours. I love combining blueberries and bananas; you could also add some lemon zest for a bit of lemon flavor, which I also always love in a blueberry muffin.
The coconut flavor is very subtle in these muffins. Alex thought they tasted very buttery, which I thought was funny, as there is no butter in these at all! He also hates coconut but did enjoy these muffins, so if you have a coconut hater in your house, let them taste the muffins before telling them they have anything coconut in them! I bet they won’t even notice. 😉
What are your favorite things to grab for breakfast on-the-go?
- 1 cup coconut flour
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 1/4 cup banana, mashed (2-3 bananas)
- 1/4 tsp liquid stevia (or 1/4 cup honey)
- 6 eggs
- 1 Tbsp vanilla extract
- 1/4 cup coconut oil, melted
- 1/3 cup milk (I used almond, but feel free to use coconut for more coconut flavor)
- 1/4 cup chia seeds
- 1 cup blueberries
Preheat the oven to 350ºF, and line or grease a muffin tin.
In a medium bowl, stir the coconut flour, kosher salt, and baking soda together. Set aside.
In a large bowl, mash the banana, and combine with the liquid stevia (or honey) and eggs, stirring until well mixed. Add the vanilla extract, melted coconut oil, and milk, stirring until smooth.
Slowly add the coconut flour mixture, gently stirring until just combined. Stir in the chia seeds, and then fold in the blueberries.
Divide the batter evenly between the 12 muffin tins, about 1/3 cup in each tin. Bake for 25-30 minutes, until golden, and a toothpick comes out clean.
Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool. Store in an airtight container. May freeze muffins, tightly wrapped, for up to 2 months.
adapted from Nutiva