Gluten-Free Blueberry-Chia Muffins
We’re passionate about eating well here at Arogya. We also love a sweet, guilt-free indulgence from time to time. For this reason, I devised this recipe for gluten-free, dairy-free, sugar-free, paleo-diet friendly, and yummy blueberry-chia muffins seasoned with a touch of Earl Grey tea. They’re super easy to make and satisfying. Additionally, they make a wholeness after school snack for kids!
Gluten-Free Blueberry-Chia Muffin Recipe
Makes 8 medium sized muffins
Here’s what you need:
- 1 1/2 cups Almond Flour or Meal
- 1 1/2 teaspoons Psyllium Husk (you can leave this out to make Paleo muffins)
- 3/4 teaspoons Baking Soda
- 1/4 teaspoons Sea Salt
- 2 Eggs
- 1 Mashed Banana (preferably very ripe)
- 1 1/2 tablespoons Chia Seeds + more to sprinkle on top of muffins
- 2 teaspoons Arogya Earl Grey to make 1/4 cup of STRONG tea
- 2 tablespoons Coconut Oil
- 2 tablespoons Maple Syrup
- 1/4 teaspoon Organic Vanilla Extract
- 1/4 cup Chopped Dates (you’ll need about 5-6 dates)
- 1/2 cup Organic Blueberries (you can use fresh or frozen)
Here’s how to make them:
- Preheat oven to 350˚F and bring 1 cup of water to a boil for the tea. Put the loose earl grey tea leaves in a brewing basket or loose leaf tea bag. Steep the tea with boiling water in a liquid measuring cup for at least 5 minutes for a nice strong brew. Remove the tea bag/basket and let cool. You’ll need a quarter cup for the recipe, so feel free to sip the remainder (if it’s too strong, add a little more hot water).
- Use coconut oil to lightly grease the cups of the muffin tin. Each cup in the pan I use measures 2-3/4 inches across and 1-1/4 inches deep. You can also use muffin liners. You’re welcome to use another size tin, just be sure to adjust the cooking time accordingly.
- In a large mixing bowl, sift or whisk together the almond flour or meal, psyllium husk, baking soda, and sea salt. If you follow the paleo diet, omit the psyllium. If not, it’s loaded with hearty fiber and helps bind the almond flour.
- Add 1 1/2 tablespoons of chia seeds to the steeped tea and let sit for a few minutes.
- In a small saucepan over medium heat, melt the coconut oil.
- In another mixing bowl, beat the eggs. Whisk in the coconut oil, maple syrup, and chia-tea mixture. Stir in the mashed banana, chopped dates, and blueberries.
- Slowly pour the wet ingredients into the dry and mix well.
- Spoon the batter into the muffin tin and sprinkle with chia seeds.
- Bake for about 30-35 minutes, until slightly browned on the top and a toothpick inserted in centers comes out clean.
- Let cool completely in pan on a wire rack. Tip to remove muffins from tin: Gently run a paring knife around the edge of each cup.
Recipe & photos by Sophie Slater