Make these healthy muffins while perusing Catherine's awesome fall must-see items!
Blueberry Pomegranate Chia Muffins
Fridge:
1/2 cup of applesauce (we used our homemade recipe)
3/4 cup coconut milk (we used canned)
1/2 cup blueberries
1 egg
Pantry:
1 1/2 cups whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp vanilla extract
1/2 cup coconut oil, room temperature (liquid form)
2 tbs local honey
1/2 cup dried pomegranate seeds
1/2 cup raw almonds minced- plus extra for sprinkling on top
1/4 cup of chia seeds
Tools:
Greased or lined muffin tray
2 medium mixing bowls
Mixing spatula
Whisk
Ice cream scoop or large spoon
Measuring cups/spoons
Preheat oven to 350. Grease muffin tray or line with paper liners.
In one bowl add coconut milk, egg, coconut oil (microwave for 10-15 seconds if you need to make it liquid), vanilla extract, honey and applesauce. Whisk well.
In separate bowl add whole wheat flour, baking soda, baking powder, salt, chia seeds, ground ginger and ground cinnamon. Mix well.
Add the liquid bowl to the dry bowl and combine well. Once mixed together- add pomegranate seeds, blueberries and almonds. Mix until just combined. Using the ice cream scooper fill the muffin trays about 3/4 full.
Sprinkle extra chopped almonds on top and then place in the oven and bake for 24-28 minutes or until the tops are golden and slightly spongy to touch.
Remove from the oven and allow to cool for 10 minutes before enjoying!
And if you're anything like me aka addicted to sweet things- I would add 1/4 cup of sugar before baking for some sweetness. But that's just me!!
Be good- stick to Catherine's recipe! She did an excellent job as my sous chef!! Thanks CC! Xo
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