- 2 tbsp chia seeds (24 g) + 6 tbsp water
- 1 cup brown rice flour (120 g)
- 1 cup chickpea flour (120 g)
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup coconut sugar (110 g)
- 1 cup almond milk
- 2 tsp vinegar
- 1/4 cup melted coconut oil (43 g measured melted)
- 1 cup frozen blueberries (120 g)
- 1/2 cup dairy-free chocolate chips (80 g)
- Pre-heat over to 350 degrees.
- Mix the chia seeds and water in a small bowl and set aside.
- Mix the flours, sugar, baking powder and salt together in a large bowl.
- Add the milk, vinegar and melted coconut oil to the chia seeds and mix to combine.
- Create a well in the middle of the dry ingredients and pour the wet ingredients into the hole. Add the blueberries and chocolate chips as well.
- Gently fold together until “just mixed.” It’s okay if there are still a few dry spots of flour. Do not over mix the batter.
- Spoon the batter into a muffin tin either lined with paper cups or sprayed with a bit of non-stick cooking spray. Divide the batter evenly amongst 12 cups.
- Bake for 32 minutes.
- Remove from the oven, let sit for 2 minutes, then gently lift out each muffin and place on a cooking rack to cool.
- If you prefer, you can replace the brown rice flour and chickpea flour with 2 cups of whole-wheat flour. They won’t be gluten-free but they’ll still be delicious.
- The coconut sugar can be substituted with turbinado/raw cane sugar, cane sugar or sucanut.
- Serving Size: 1
- Calories: 207
- Sugar: 14 g
- Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
Keywords: chickpea flour muffins, gluten-free vegan blueberry muffins