2 chia eggs (2 Tablespoons Chia + 6 Tablespoons water... wait a while until they form a gel)
1 cup frozen blueberries
1 cup almond milk
¾ cup coconut sugar
⅓ cup coconut oil
⅓ cup chopped almonds (more if you want)
⅓ cup coconut (more if you want)
1½ teaspoons bicarb soda
Instructions
Preheat the oven to 180° C (350°F).
Make the chia eggs and set aside so they make a gel.
Prepare your muffin tin, either by lining with muffin cases or spraying with a touch of oil.
Add your flour, oats, coconut sugar, coconut, almonds and stir until combined.
Melt your coconut oil and then add this, along with the almond milk and chia eggs. Stir until combined and then add your blueberries.
Bake in the oven for about 20-25 minutes or until golden brown and a skewer comes out clean.
Notes
Different grains absorb different amounts of liquid, and even different batches of flour, so you may need to add more or less almond milk to get the consistency you're looking for, which shouldn't be too wet like a cake mix, but should still reasonably to stir the blueberries in. Coconut sugar has a GI of only 35 so this is my go-to dry sugar. It has a wonderful caramel-like flavour, perfect for these muffins.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/blueberry-coconut-and-almond-muffins/