While rehabbing my ankle injuries has been top priority, I have still been spending some time with my baking hat on!
These muffins were thrown together rather quickly as I had blueberries in the fridge which hadn’t been opened, and I didn’t want to throw them out.
The chocolate chips weren’t about to expire, but I figured I’d satisfy my sweet tooth while I had the chance!
They turned out lovely from the first try. I made them again to be sure they kept the promise of being delicious…and they did!
These are very easy to make, so let’s cut to it…
Blueberry Chocolate Chip Muffins
1.5 Cups Oat Flour (180 Grams)
1/3 Cup Almond Flour (35 Grams)
1/4 Cup Ground Flax Seed (25 Grams)
2 tsp Baking Powder
1 tsp Baking Soda
3/4 Cup Milk (I used Unsweetened Almond)
1 Large Egg
2 TB Agave (or honey)
3/4 Cup Blueberries (100 Grams)
1/4 Cup Mini Chocolate Chips (60 Grams)
Preheat oven to 350 degrees.
Mix the first five ingredients in a medium bowl.
In a separate smaller bowl, combine the egg, milk, and agave.
Add the liquid ingredients to the dry and stir until combined.
Once mixed, add the berries and chocolate chips.
Divide the mixed batter between 12 muffins tins (greased or lined).
Bake for 15-18 minutes, transfer to wire rack, and let cool.
Needless to say, these will be made the ENTIRE blueberry season.
Watching your calories? No worries!
Based on my ingredients, each muffin contains 138 Calories
(18 grams Carbohydate, 4 grams Protein, and 5.5 grams Fat)
Give these a try and let me know what you think!