Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories192.2 kcal (10%)
Total Fat8.9 g (13%)
Carbs26.1 g (10%)
Sugars8.5 g (9%)
Protein2.5 g (5%)
Sodium190.2 mg (10%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 ¾ cupflour
use whole wheat, or 1/2 whole wheat + 1/2 all purpose, or spelt flour
1 heaping tablespoonlemon zest
can use lime zest or grapefruit zest
1 tablespoonbaking powder
½ teaspoonsea salt
¾ teaspooncinnamon
or other warm spices like cardamon and nutmeg
3 tablespoonschia seeds
additional 1 teaspoon set aside for topping
6 tablespoonscoconut oil
melted or neutral oil
¾ cupnon-dairy milk
such as almond milk, oat milk or coconut milk
7 tablespoonsagave nectar
or maple syrup
1 teaspoonvanilla extract
1 cupfrozen blueberries
or fresh
Instructions
Step 1
1. Preheat the oven to 350F. Line a muffin tin with liners or parchment paper.
OvenPreheat
Muffin PanStep 2
2. Whisk dry ingredients (flour, lemon zest, baking soda, salt, cinnamon, chia seeds) into a bowl and keep aside.
Bowl
Whisk
flour1 ¾ cup
lemon zest1 heaping tablespoon
baking powder1 tablespoon
sea salt½ teaspoon
cinnamon¾ teaspoon
chia seeds3 tablespoonsStep 3
3. Mix wet ingredients (coconut oil, milk and agave syrup) in another bowl.
Bowl
coconut oil6 tablespoons
non-dairy milk¾ cup
agave nectar7 tablespoons
vanilla extract1 teaspoonStep 4
4. Gently pour wet ingredients into dry ingredients and mix. Carefully stir in blueberries.
flour1 ¾ cuplemon zest1 heaping tablespoonbaking powder1 tablespoonsea salt½ teaspooncinnamon¾ teaspoonchia seeds3 tablespoonscoconut oil6 tablespoonsnon-dairy milk¾ cupagave nectar7 tablespoonsvanilla extract1 teaspoon
frozen blueberries1 cupStep 5
5. Scoop the batter into muffin tin filling 3⁄4 full. Sprinkle remaining chia seeds on top of muffins.
Muffin Panchia seeds3 tablespoonsStep 6
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
OvenHeatView on foodpleasureandhealth.com
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