Chia Almond Coconut Muffins

Warning! These muffins are super dense (thank the heaping cup of zucchini, chia and almond flour). If you’ve ever had a Lara Bar (packed with almonds and fruit), they are a cross between a Lara Bar and a muffin-as-you-know-it.  If you use an egg and not the chia seeds, it will lighten them a bit.

Chia Almond Coconut Muffins

2 cups of almond flour (ie. very finely ground almonds) OR 1 cup almond flour and one cup wheat flour
1 tsp baking soda
1 tsp cinnammon

Salt
2 tablespoons chia seeds (soaked in 6 tablespoons water) OR 1 egg
1 heaping cup grated zucchini (or carrots or a combo of both)
1/3 cup melted coconut oil
2 tablespoons maple syrup or honey
6 dates cut finely (optional)
2 tablespoons water (you need this for a little extra moisture)

Mix the dry ingredients in a large bowl. Mix the wet in a small bowl. Add wet to dry and mix. Put into (well greased) muffin tins. Bake 375 degrees for 20 mins.

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