Blueberry Chocolate Chips Muffins

After lying in bed for a good 45 minutes this morning I figured there were other ways to be productive than catching up on Kendall Jenner’s instagram. Yoga didn’t start for 3 more hours, the gym doesn’t open til 7 am, and my stomach was growling! I quickly googled some general muffin recipes, threw on my nuk nuks, and grabbed my measuring cups. I figured since I’m moving it’ll be great to have some yummy muffins on the go 🙂 It’s also a great time to catch up on the last few weeks of The Nourished Podcast by Meg the RHN and Shawn from Well Belly! I’ve followed both these ladies forever and Meg was actually the one that inspired me to start studying Holistic Nutrition through CSNN! Shawn has battled some serious autoimmune illnesses and is in the process of healing herself through food, and it has been awesome watching her journey. Mad love for those girls.

So here’s my muffins I made at 5:45 this morning. Kind of a different recipe because I only had 1 egg, and fat free greek yogurt. FYI- I do not condone “fat free foods”… I drink bulletproof coffee the majority of my mornings! But I do buy lactose free yogurt, and usually buy the plain Liberte brand, and just add my nut butters and fruit to it to step up my game 🙂 The batter may seem a little “dry” but I promise with all that coconut oil and yogurt they will be soft and delicious! Off to yoga before I eat any more…

Enjoy!



Blueberry Chocolate Chips Muffins
Author: 
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Ingredients
  • 1 cup gluten free flour
  • 1 cup quick oats
  • ¼ cup oat flour
  • ½ organic cane sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 egg, whisked
  • ¼ cup egg whites
  • ¾ cup greek yogurt, fat free Note* use less if using regular yogurt
  • ¾ cup coconut oil, melted
  • 3 T applesauce
  • 1 tsp pure vanilla extract
  • ⅓ cup mini chocolate chips
  • ½ cup blueberries, frozen, plus more for toppings
Instructions
  1. Preheat oven to 400 degrees
  2. Grease a muffin tin with coconut oil
  3. Mix dry ingredients together
  4. In a separate bowl, stir together wet ingredients
  5. Add two mixtures together
  6. Fold in chocolate chips and blueberries
  7. Spoon into muffin tin, these do not rise so fill them to the top!
  8. Top with extra blueberries if desired
  9. Bake for 15-18 minutes

 

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