This super nutritious, dark, whole grain muffin is an absolute favorite at our house. My children devour them as they come out of the oven and then ask to take one in their lunchbox the next day. If you don’t have blueberries on hand try using diced apples and a few teaspoons of cinnamon. Raspberries, blackberries, or diced peaches also work well in this recipe!
Ingredients
Wet Ingredients
2 tablespoons
ground
chia seeds
¼ cups
warm
water
2 large
eggs
½ cups
coconut sugar
½ cups
unsweetened applesauce
⅓ cups
melted
coconut oil
(or avocado oil)
1 cups
non-dairy milk
2 teaspoons
finely grated
orange zest
Dry Ingredients
2 cups
teff flour
½ cups
tapioca flour
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
Other Ingredients
1½ cups
blueberries
