Strawberry Chia Muffins

Do you ever have moments where you’re thinking to yourself, “I’d really love a good muffin”, but you know the traditional muffins are full of every ingredient that spikes our blood sugar levels. One of my favorite hobbies is to take something I am craving and converting it into a ‘Katie-friendly’ recipe. These muffins were a first try, first batch and I am proud to say, they didn’t fail! If you’re looking for a healthy alternative to your traditional muffins for an event, party, brunch or as an overall treat, keep reading to learn how easy these were to make!

INGREDIENTS: Makes 8 Muffins

2 Cups Almond Meal
1/3 Cup Chia Seeds
1 Egg
2 Tbsp Local Maple Syrup (I use Dirt Road Farm)
¼ Tsp Baking Soda (or powder)
2 Tsp Apple Cider Vinegar
½ Teaspoon Sea Salt
2 Tsp Vanilla Extract
1 Tbsp Coconut Oil, melted
2 Tablespoon Unsweetened Vanilla Almond Milk
1/2 Cup Chopped Strawberries (or any berry!)

DIRECTIONS:

Pre-heat oven to 350 degrees.
Line muffin tin with cup-cake papers.
Combine all the dry ingredients together in a bowl: almond meal, baking soda, sea salt and chia seeds.
In a separate bowl combine the wet ingredients: egg, maple syrup, vanilla extract, almond milk, apple cider vinegar and coconut oil. Whisk well together.
Add the wet ingredients with the dry ingredients and blend well together.
Add chopped strawberries and mix well together.
Using a 1/3 cup – pour the batter into muffin cups.
Bake 15-18 minutes or until they just begin to brown on top (use a tooth pick to check to see when they’re done).
Let cool and enjoy!
STORAGE: Be sure to keep these in a container with a lid or a sealed zip lock bag (remove air) and place into the refridge to avoid them from getting ‘mushy’.