First off, I discovered chia seeds a few months ago and I am in love. Omega 3s and protein? Yes please! Plus I can squeeze them into most baked goods without the boys noticing :) They also expand to fill me up so I can eat less and feel just as satisfied. Chia pudding is another way to eat them and I love that too! For this recipe they added a nice crunch, like poppy seeds.
Anyway, onto the muffins. You can find the original recipe here. I did alter her recipe quite a bit but it's the same basic idea. Oats, Greek yogurt, blueberries.. and some other stuff too :) Dawson assisted me with the stirring.. He is such a big helper!
Ingredients:
2 cups flour
1/2 cup oats
1/2 teaspoon salt
2 tablespoons chia seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup agave nectar
1 3/4 cup plain Greek yogurt
2 eggs, beaten
3 tablespoons coconut oil, melted & cooled slightly
2 teaspoons vanilla
1/4 cup milk
1 cup blueberries (fresh or frozen)
Cooking spray or baking cups
Preheat oven to 350 degrees. Either spray your muffin pan with cooking spray or line with baking cups.
Mix the flour, oats, salt, chia seeds, baking powder and soda in a large bowl with a whisk to combine. In a separate bowl mix together the yogurt, eggs, vanilla, coconut oil, and milk. Add the wet mixture to the dry ingredients and stir until you get everything wet. Don't over mix! Fold in the blueberries gently. If using frozen, do not thaw ahead of time! Just throw them in straight from the freezer.
Spoon batter into muffin tin and bake for 20 minutes. Cool and enjoy!
I would highly recommend using cooking spray for this recipe instead of baking cups. The baking cups work, but when I tried to peel them back they resist coming off the muffin and take some with them! Not a big deal to us but could be frustrating! These also are not super sweet, just as a heads up!
