I really don’t have much to say today and I am sure most of you with blogs sometimes have days like the day I am having. You know, where you start to type out a sentance about the food and before getting to the end you stop to re-read it and hit the backspace key. This happens at least a few times *shrugs shlouders, lets out sigh* I am having one of those days so please bare with me, the muffins really are worth the ramble. I promise. If you follow this blog than you know I don’t make muffins that often so this was a nice break from the entree style meals I normally share. I realize as I am writing this and eating one of these muffins how much I do not prefer sweet foods in the morning. Even though these muffins are lightly sweet and very wholesome from the almond meal, they appealed to me so much more last night as I photographed them. I’ve never been the person to order pancakes or french toast at breakfast; I have always ordered eggs, avocado toast, bacon (when I used to eat bacon), potatoes- man can I kill a plate of skillet potatoes. So, If you are like me then these also work as dessert in the evening, but if sweets are your thing first thing than enjoy these with a cup of jo or your favorite almold milk!
These are gluten free and vegan but do not compromise on taste or texture. They are a bit more wholesome then a muffin made with white flour and thats a good thing. Hello protein dense, fiber rich, chocolatey, berrylicious goodness. Yeah I went there. Overall there is not too much added sugar because the chocolate and blueberry add another layer of sweetness but feel free to increase the sugar if you know you like your things on the sweeter side.
Preheat over to 400f.
In a large bowl combine all the dry ingredients and miz well
In a seperate bowl, combine the almond milk, chia seeds, yogurt, vinegar and mix well. Let sit for 2 minutes to thicken up. Then add the remainder of the wet ingredients, mix until the sugar is dissolved.
Slowly pour the wet into the dry and mix until it is well combined. Toss the frozen blueberries in the coconut flour to coat and then stir into the batter. Add the chocolate chips, mix well and divide evenly amongst a tray for 12 muffins/cupcakes.
Use liners of be sure to grease the tray well.
Cook for 20 minutes or until a tooth pick comes out of the center clean.
Let cool on a rack for 10-15 minutes.