Blueberry Chia Muffins
Indulge in a deliciously sweet breakfast without worrying about a mid-day sugar crash. By making it at home, you can pick healthy ingredients like blueberries and chia seeds, rather than fake sugars and frozen fruits.
- 1/2 cup unsweetened flaked coconut
- 1/2 cup pecans, roughly chopped
- 1 1/4 cups white whole wheat flour, spooned and leveled
- 1 cup old-fashioned rolled oats
- 1/4 cup chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 teaspoon kosher salt
- 1/2 cup pure grade B maple syrup
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- pint blueberries
- Preheat oven to 350 degrees F and line a 12-cup standard muffin tin with liners.
- Spread coconut on a small, rimmed baking sheet and spread pecans on a separate baking sheet.
- Toasting, tossing once until coconut is brown and pecans are fragrant, 6 to 8 minutes for coconut and 8 to 10 minutes for pecans.
- Let cool to room temperature.
- Whisk together flour, oats, chia, cinnamon, baking powder, baking soda, and salt in a bowl.
- Whisk together sour cream, maple syrup, butter, egg, and vanilla in a separate bowl.
- Add wet ingredients to dry ingredients and stir to combine.
- Fold in the blueberries, coconut, and pecans.
- Divide batter between lined cups and bake, rotating the tins halfway, until a toothpick inserted comes out clean, 24 to 26 minutes.
- Let the muffins cool in the pan for 5 minutes before transferring.
- Recipe provided by Charlyne Mattox, author of Cooking with Seeds.
Per serving: 240 kcal cal., 16 g fat (8 g sat. fat), 260 mg sodium, 5 g fiber, 4 g sugar, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet