Coconut Chia Blueberry Muffins

This recipe is simple yet healthy muffins. Kids/Family-approved. These muffins are gluten-free, grain-free, dairy-free, egg-free, oil-free...

I doubled up the recipe and using half almond flour and half coconut flour. ENJOY!! 

What you need: 

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon Himaylian salt
3/4 cup nondairy milk
1/4 cup applesauce (substitute of oil)
1 cup frozen blueberries

2 tablespoons of chia seed

What you do: 

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and applesauce (oil).
3. Pour in blueberries. Mix all well. Pour into baking cups and bake for 25 to 30 minutes.

Vegan Protein Bar

  INGREDIENTS

DRY:
3  cups Organic Oats
1  cup Organic Shredded Coconut
1/2  cup Organic Raisins (or date chunks, cranberries, craisins, any dry fruits)
1  cup Vegan Chocolate Chips
1/2  cup almonds, chopped (OPTIONAL or any nuts)
4  tablespoons flax seeds
4  tablespoons chia seeds
3  teaspoons cinnamon
6  scoops of Vegan protein powder (use Sunwarrior protein powder)

WET:
2  Ripe Organic Banana (mashed)
1  cup Organic Maple Syrup (or agave, yacon syrup)
1  cup Organic Coconut Peanut Butter (or any nut butter, i.e. almond, pecan, cashew, etc.)

1  teaspoon Organic Vanilla Extract

     DIRECTIONS

Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.

Pour wet ingredients into dry, and mix well.

Spread mixture into 8x8 or 9x9 baking dish or cookie sheet lined with plastic wrap or waxed paper. Press until flat.

Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 18 bars. For easy grab-and-go snacks, wrap bars individually in plastic wrap.

Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

Makes 18 protein/granola bars.  ENJOY!!

Blueberry Streusel Muffins

INGREDIENTS

Muffins: 

• 1 ½  cups gluten-free flour
• 2  teaspoons baking powder
• ½  teaspoon baking soda
• 2/3  cup non-dairy milk or organic milk (I used Almond milk)
• 1  teaspoon vanilla extract
• 1/3  cup of orange juice (can use pineapple or apple juice)
• 1/3  cup of organic applesauce
• ½  cup organic sugar
• 1  cup fresh blueberries (can use apple, strawberries, mixed berries)

Steusel Topping:

• 2  tablespoons organic brown sugar
• 1  tablespoon organic sugar
• 2  tablespoons gluten-free flour
• 2  tablespoons organic applesauce
• 3  tablespoons old-fashioned oats
• 1  teaspoon cinnamon 

DIRECTIONS:

1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray and set aside or line with muffin papers
2. In a large bowl, combine flour, baking powder and baking soda and set aside.
3. In a smaller bowl, mix milk, vanilla, juice, applesauce and sugar.
4. Pour wet ingredients into dry ingredients and stir until just combined.  Fold in blueberries (or other fruits).
5. In a small bowl, combine streusel ingredients with a fork until the topping is uniform and crumbly.
6. Spoon muffin batter into a prepared muffin tin, filling each cup 2/3 full.  Top each cup with 1 to 2 teaspoons of streusel topping until it's all used up.
7. Bake for 20 to 23 minutes, or until a toothpick inserted comes out clean.

NUTRITION INFORMATION PER SERVING:


173  calories
8  g total fat
1  g saturated fat
0  mg cholesterol
24  mg sodium
24  g carbohydrates
3  g fiber
3  g protein