- 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 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup coconut sugar (95 g)
- 1 cup almond milk (250 mL)
- 2 tsp white vinegar or apple cider vinegar (optional, helps with fluff)
- 3 tbsp coconut oil, melted (45 g)
- 1 cup frozen blueberries (120 g)
- 1/2 cup dairy-free chocolate chips (80 g)
- Pre-heat over to 350 degrees F.
- Mix the chia seeds and water in a small bowl and set aside for about 5 minutes. It should form a thick gel after a few minutes.
- Mix the 2 flours, coconut sugar, baking powder, cinnamon and salt together in a large mixing bowl. Mix well to make sure everything is distributed and no clumps remain.
- Add the milk, vinegar, melted coconut oil and chia seed mixture to the bowl and fold together until all the dry ingredients have been wetted.
- Add the blueberries and chocolate chips and fold together a few times to distribute throughout.
- Either line a muffin tray with muffin liners or give it a light coating of non-stick cooking spray. Scoop the batter into 12 muffins tins. Option to sprinkle them with a little coconut sugar or brown sugar. Crushed walnuts also make a great topping!
- Bake for 30 minutes.
- Remove from the oven and let sit in the pan for 2-3 minutes then gently pop each muffin out with a knife and and place on a cooking rack to cool.
The coconut sugar can be substituted with cane sugar or sucanut. Coconut oil can be substituted with olive oil, canola oil or melted vegan butter.
Storing: Let cool completely then store in an airtight container at room temperature for 3 days, in the fridge for 6 days or freezer for up to 3 months.
For best results, use a kitchen scale to measure ingredients.
- Serving Size: 1
- Calories: 207
- Sugar: 14 g
- Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
Keywords: chickpea flour muffins, brown rice flour muffins