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. ;)