Are you looking for a gluten free, lower carb, high fiber breakfast option? Look no further! Last weekend, I discovered chia seeds and couldn’t wait to bake with them. Chia is a superfood with high levels of Omega 3 fatty acids, loads of fiber, and it’s also a great source of magnesium.
These muffins taste great! Each one contains 5 grams of fiber.
Raspberry Chia Muffins
6 eggs
4 tablespoons butter, melted
1/4 cup of whole milk
1/3 cup of honey
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
½ cup Bob’s Red Mill* coconut flour
1 cup raspberries
½ cup Bob’s Red Mill* chia seeds
Raspberry Chia Muffins The Bold Blend
Blend together eggs, butter, milk, honey, and vanilla. Then add, coconut flour, chia seeds, salt, and baking powder. Mix well (use a whisk to get out all the lumps). Next, fold in raspberries gently. Fill greased muffin tins about 2/3 full. Bake at 350 degrees for 18 minutes**. Makes 12 muffins.
*This post is not sponsored by Bob’s Red Mill. I purchased the products myself.
**Please take the cooking time with a grain of salt. Our oven is over 30 years old! Keep an eye on them and if they are golden brown on top, they should be done! I’m thinking 15-16 minutes if you have an oven built AFTER the Reagan administration. ;)
All user-generated information on this site is the opinion of its author only and is not a substitute for medical advice or treatment for any medical conditions. Members and guests are responsible for their own posts and the potential consequences of those posts detailed in our Terms of Service.
Add a Comment2 Comments
I finally found those Chia seeds! I'm excited to try this recipe.
February 7, 2012 - 3:05pmThis Comment
Great! Please let me know what you think!
February 7, 2012 - 5:29pmThis Comment