Normally, muffins are far from my first choice when it comes to breakfast. Most often I find they’re not much different from eating a huge chunk of cake in the morning. White flour? Chocolate chips? No thanks. Saying that, I am always on the lookout for healthy recipes that store well over the course of a week and are easy to grab on the go. After the success of my paleo egg muffins, I went on a hunt to find another recipe to create some variation from week-to-week.
These gluten-free “poppy” seed muffins are made from 100% almond meal/flour, fresh lemon juice (and zest), organic blueberries and the ancient super food Chia seeds (instead of poppy seeds.) They are adopted from this Matcha Green Tea Almond Flour recipe, which are good, but, personally I think these ones are way better. Give them a try and let me know what you think!
Gluten-Free Lemon Chia Seed Muffins with Blueberries
(recipe makes 8 small muffins)
(use all organic if possible)
2 cups – Almond Meal/Flour
1/2 tsp – Salt
1/2 tsp – Baking Soda
2 – Organic ggs
1/4 cup – Honey
1/4 cup – Coconut Oil
1 – Lemon (juice & zest)
1/4 cup – Organic Chia Seeds
1 cup – Organic Blueberries (fresh or frozen)
1. heat oven to 350F
2. mix all dry ingredients in a large bowl
3. mix all wet ingredients in a smaller bowl
4. slowly mix wet into dry ingredients, including lemon zest, juice and blueberries.
5. Normally I lightly grease cups with coconut oil to avoid any sticking.
Divide batter evenly and place in oven for 20-25 minutes.
Try not to eat them all at once. Enjoy!