Blueberry Teff Muffins

The original recipe in the book calls for 1/3 cup melted coconut oil or olive oil where I subbed canola, and doesn't specify what type of milk where I used almond. I've further amended to replace 2 eggs with 2 tablespoons ground flax + 5 tablespoons water, and reduced sugar from 1/2 to 1/3 cup.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F. Grease a 12 cup muffin pan or line with paper liners.

Step 2

In a large bowl whisk together the dry ingredients.

Step 3

In another medium sized mixing bowl add the ground chia seeds. Pour the hot water over them and quickly whisk together until a thick slurry forms. Add the eggs, coconut sugar, applesauce, oil, milk, and orange zest. Whisk together well.

Step 4

Pour the wet ingredients into the dry and whisk together. Fold in the blueberries. Scoop batter into prepared muffin tins. Fill each cup all the way up.

Step 5

Bake for 30 minutes. Cool on a wire rack. Freeze muffins once cooled or store in an airtight container for up to 3 days.