Gluten Free Berry Chia Muffins
“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients.” ~ Julia Child
Yesterday, I declared it muffin day. I’ve been craving a quick sweet fix in the morning before heading out to work, and muffins seemed like the perfect fit. I try not to make muffins very often….when I bake them, I eat them….all of them! You can’t eat just one muffin, so you eat two. At two, you say “well one more wont hurt!” So, now you’re at three…and you hate stopping at odd numbers, so you eat another. Now you’re at four. You walk away for a while, and then see them beckoning to you when you’re passing through the kitchen…so you have another. Eventually, you see the last lonely muffin sitting on the counter, and it’s begging for a home. Now you’re at 12 muffins. I have a muffin problem. This time however I had a plan. To have them last for my entire work week, I froze them, and I reheat one at a time. Best idea ever! Alas, two or three were lost during the freezing process, (ahem.. I mean consumed) :-)
This muffin recipe is packed with awesomeness: coconut flour (high in fiber and protein), coconut oil (full of amazing fatty acids), chia seeds (packed with Omega 3’s and antioxidants) and mixed berries (high in antioxidants phytonutrients and deliciousness)!
Quick note: baking with coconut flour can be a unique experience. It absorbs moisture like a sponge, and requires an equal ratio of liquid to flour. When you’re combining your wet and dry ingredients, and the consistency seems a little soupy, give it a minute. The coconut flour will start to absorb the liquid. If it seems too stiff, stir in more almond milk, (a tablespoon at a time) until it gets to a pleasant consistency.