A classic blueberry muffin recipe with a twist! These muffins are perfect for breakfast or as a mid-afternoon snack!
4 tbsp PRANA organic coconut oil
1 tbsp PRANA organic ground black chia seeds
3 tbsp water
1 1/2 cup spelt flour
1/3 cup rolled oats (plus a little more for garnish)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup applesauce
1 cup almond milk
1/2 cup PRANA organic fair trade cane sugar
1 tbsp vanilla extract 1 cup fresh blueberries
1/4 cup PRANA organic Thompson raisins
1 orange, zest of
Preheat the oven to 350°F (180°C) and line a muffin tin with paper cups.
Melt the coconut oil in a double-boiler.
In a small bowl, mix together the ground chia seeds and water. Let sit for 10 to 15 minutes.
In a separate bowl, mix all the dry ingredients except the sugar.
In a third bowl, mix together the applesauce, almond milk, sugar, coconut oil, ground chia mixture and vanilla.
Delicately mix the dry ingredients in with the wet ones. Add the blueberries, raisins and orange zest.
Pour about 1/3 cup of mixture in each muffin cup. Sprinkle with oats and sugar (optional).
Place in preheated oven and bake for 25 minutes.
Remove from oven and let cool on a rack.