Laura Mariano
INGREDIENTS
- 1 ¾ cup spelt flour (whole wheat, gluten-free or whatever you have on hand will work just fine)
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¾ teaspoon cinnamon
- ½ teaspoon cardamom
- 3 tablespoons chia seeds (1 teaspoon set aside for topping)
- 6 tablespoons coconut oil
- ¾ cup almond milk (oat milk, coconut milk, etc.)
- 7 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
instruction
- Whisk dry ingredients.
- Melt coconut oil on stovetop, mix in other wet ingredients over gentle heat until smooth.
- Mix wet ingredients into dry ingredients.
- Carefully stir in blueberries.
- Scoop into muffin tin.
- Sprinkle remaining chia seeds on top of muffins.
- Bake in oven at 350 degrees F for 25-30 minutes.
