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Coconut Blueberry Chia Muffins

Recipe by I adapted this from the recipe on the back of the Nutiva Coconut Flour package. The recipe filled the straight muffin tray (to 3/4 full) plus 1/2 of the butterfly tray.


  • 1 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 cup + 2 T agave nectar
  • 1 cup almond milk
  • 6 eggs
  • 4 T coconut oil, melted
  • 4 tsp vanilla
  • 4 T chia seeds
  • 1 cup blueberries


1. Preheat oven to 350° F. Mix dry ingredients (flour, salt, baking soda) together in the mixing bowl using the whisk.

2. Mix wet ingredients (agave nectar, milk, eggs, coconut oil, vanilla) in another bowl or blender. Stir wet mixture into dry mixture and mix in chia seeds using a mixing spatula.

3. Fold in blueberries. Pour mixture into your choice of Flexipan Trays (for example, butterfly tray). Fill deep trays to ¾ full. Use the Go-To Spatula to get every last tasty bit! Bake 25 minutes in deep trays – less for shallower ones.

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