Blueberry Chia & Coconut Flour Muffins 🙌🏼

Blueberry Chia & Coconut Flour Muffins 🙌🏼


Blueberries getting too soft gave me a good excuse to bake yesterday! 😉

I had some coconut flour on hand, so I just googled “blueberry coconut flour muffins.” I found a great recipe on the site, and made a few changes. Because why not get fancy?

I swapped butter for coconut oil, and instead of sacrificing three of my eggs, I whipped up an egg substitute with chia seeds and water. I had both butter and eggs, but I’ve seen other recipes where people used these swaps and thought it might be cool to give it a shot. These muffins are gluten-free, dairy-free, and paleo-friendly by coincidence!

Blueberry Chia & Coconut Muffins


1/4 cup coconut flour

1/4 tsp baking powder

3 eggs, “chia eggs,” or “flax eggs”

3 tbsp honey

1/4 tsp vanilla extract

1/4 tsp salt

3 tbsp coconut oil (melted)

Makes 6 muffins 😊

–> If you’re game, go ahead and preheat your oven to 400F.


Egg substitute: 1 egg = 1 tbsp chia or flax seeds, ground, + 3 tbsp water. This is referred to as 1 “chia egg” or 1 “flax egg.”

I ground up 3 tbsp of chia seeds in my blender, and then soaked them with 9 tbsp of water for about 10 minutes. The seeds develop a texture similar to that of an egg, and function similarly during baking. Now, I can save those 3 eggs for yummy omelets. #Efficient since I have to use up all these chia seeds somehow!

And the omelet was super yummy with one of my muffins and some sautéed baby kale 🍃

Chia and flax seeds are full of healthy fats, like ALA – an Omega-3 fatty acid family member that’s good for brain health, even helping to prevent conditions such as Alzheimer’s, dementia, and depression. ALA is not as biologically active (efficiently used by the body) as Omega 3’s like DHA and EPA that are found in seafood, however – so if we really want to keep our brains healthy, we’ll have chia seeds at breakfast and fish at dinner (whenever we can – ideal would be a couple times per week! You can also take a fish oil supplement, which is what I’ve been doing lately 😊🐟 It may be just a placebo effect, but I feel like it’s improved my joint health as well).

Back to baking – while the chia seeds were soaking, I went ahead and sprayed 6 cups of this muffin tin lightly with some PAM. You could use butter, coconut oil, or any other spray you like.


Then I mixed the coconut flour and baking powder together in one bowl, and the “chia eggs,” vanilla, salt, honey and melted coconut oil in another, and combined. After mixing the batter just until smooth, I rolled the blueberries in a little coconut flour (keeps them from sinking) and folded them into the batter. This was actually tough because the batter was super thick! But it works.


It’ll be about a play-dough like consistency if you use the chia eggs. If you’re going for it guys, portion all your batter into half the muffin tin, and add any blueberries that didn’t mix in well to the top.

Bake for 20 minutes or until tops and sides appear golden and a knife or toothpick comes out clean.

IMG_4369That’s it! Let em cool, and then flip your tin over with a cutting board underneath to remove muffins easily without them falling apart.

You can keep them in the fridge after you sample one, and they’re great reheated for 15 seconds in the microwave. If you’re feeling fancy, throw a little almond, cashew, or peanut butter on top before microwaving. YUM!

My takeaway here is that there’s always a way to use what you have! Overripe fruit? Just ask google 👀


Keep your eyes open for my next post – it’s one I’ve been working on for a while, and you’re not gonna wanna miss it. I am seriously so excited to finally put it out for y’all.

Much love,


Pancakes That’ll Make You Wanna Slap Somebody (Sugar free, Refined Flour-free, Dairy-free) 🥞

Pancakes That’ll Make You Wanna Slap Somebody (Sugar free, Refined Flour-free, Dairy-free) 🥞

I think I’ve stumbled onto something great.

There are a ton of recipes out there using oatmeal, eggs, bananas, and other simple ingredients to make pancake-like creations. Until now, most of my attempts have been just that – “pancake-like”.

But, I had some leftover oatmeal last week, and an idea struck me. I blended about 1/3 to 1/2 of a serving of cooked oatmeal with 1 egg (my last egg) and 1/3 of a banana (also left-over) in my blender. I stirred a pinch of baking powder into that batter as an afterthought, to help it rise. Then I sprayed a skillet with some cooking spray, and made 6 cute mini pancakes.

Oh. My. Gosh.

They were so good! So good that I immediately pulled up the blog and started typing away.


And this may be the secret –

When I cooked my oatmeal, I had stirred in a couple of heaping spoonfuls of pumpkin puree, which I had bought for another recipe, and some cinnamon and pumpkin pie spice. It’s good in any season 😉


And, when I cooked the pancakes, I sprinkled in a few chopped pecans. Then, after cooking, I topped them with a few more pecan pieces, a sprinkle of ground flax seed, about a tablespoon of melted almond butter, and BLUEBERRIES. Fruit and almond butter just cannot be beat as a pancake (or anything) topping.

almond butter

And I began the hot (rainy) summer day in Fall bliss 🙂

Highly recommend a cup of Blueberry Muffin Dunkin’ Donuts Coffee with unsweetened Silk Soymilk. Absolutely perfect with this breakfast, and rounded it out with some more protein.

Why was this breakfast so exciting?

#1. It was delicious.

#2. It made me feel awesome.

#3. I knew it was healthy, but it tasted like it wasn’t 😉

Every meal should feel this way, shouldn’t it?

It doesn’t have to be butter-smothered to be delicious. No matter your health goals, you can enjoy awesome food. Just be creative! (Or get a little help)

I hope you like these pancakes if you give them a shot. I used things I had on hand, clearly, so feel free to substitute different fruits or toppings for things you have around or things you love.

Be blessed, be bright, & Happy 4th of July!