Golden Chia Muffins

One thing I feel like I am always working on is improving the snacks I have on hand. While I am not against bars (they are delicious and extremely convenient), my mindset is to nourish my body every time I put something in my mouth. I like much more than the idea of restricting certain foods, I think this sets people up for failure. Rather than restricting myself I am focusing on nourishing my body with foods and beverages that make me feel good, make my days more successful, and overall improve my health. From this came the Golden Chia Muffins!

When I set out to make these muffins I wanted something that would taste good, but also have a ton of beneficial ingredients to give me a healthy pick me up during the day. I wanted something that is convenient and easy to eat if I’m on the go so I chose muffins.

 

What’s in these pretty little muffins?

1. Turmeric: I used turmeric powder as it has numerous benefits from the compound it contains: curcumin. Curcumin is what is responsibly for the beautiful gold color of these muffins. It is known to help reduce inflammation in the body and is a powerful antioxidant. If you want to read more about it’s benefits, check out this research article here.

2. Ginger: I added ginger not only for it’s anti-inflammatory properties, but also because of it’s delicious flavor. Ginger is known to support our gut by helping aid symptoms of nausea, indigestion, and has even been shown to reduce menstrual cramps. I did not know that is helps with menstrual cramps, so I will definitely be supplementing with some extra ginger in the future and experimenting with this. Ginger has tons of more benefits related to cholesterol, blood sugar, and cancer that you can read about here. Pretty much, include ginger root or powder regularly in your diet. I currently have some ginger fermenting on my counter and will share that on the blog in a couple weeks!

3. Lemon: Lemon is a popular health food. It has high anti-oxidant properties and supports our immune system, which is why many people consume it when they are sick. Lemon is also very alkaline, which surprises a lot of people because it’s citrus. In the body, it actually neutralizes acidic environments, which is why I have people drink it daily during detoxes/purifications. Lemon has also been known to prevent kidney stones, reduce cancer risk (probably from the high antioxidant levels), and improve digestion. If you want to dive deeper into it’s benefits this is a great article.

4. Chia Seeds: Chia seeds are packed with omega-3 fats and fiber so I decided to add these in to help increase my omega-3 intake, and boost the nutrient density of these muffins even more.

For the batter I used coconut flour, coconut oil, and eggs because they are packed with healthy fats, fiber, and beneficial vitamins and minerals! If these aren’t the ultimate superfood muffin… I don’t know what is!

 

Here’s the recipe so you can make them too!

 

Golden Chia Muffins

Makes: 12 muffins

Nutrition Information per Muffin: Calories 124, Fat 9g, Carbs 7.1g, Fiber 3.4g, Protein 3.7g

Ingredients

Dry Ingredients:

• 1/2 coconut flour plus 2 tbsp

• 1/4 tsp baking soda

• pinch of sea salt

• 2 tbsp of turmeric

• 1/2 tsp ground ginger

• 2 tsp of Monkfruit sweetener or other 2 tbsp honey/maple syrup*

• Zest of 2 lemons**

Wet Ingredients:

• 4 eggs

• 4 tbsp coconut oil

• juice of 1/2 a lemon

• 1/2 cup almond milk

*Why Monkfruit sweetener? I have been learning about it and wanted to try it out as it is extremely low in sugar, you don’t need a lot to add sweetness to foods, and it has been shown to have zero impact on insulin. Many calorie free sweeteners like stevia, xylitol, etc still raise insulin levels in the body, even if they don’t raise blood sugar, but this one is supposed to be different. There is no best sweetener. Use what works for you.

**Tip: What to do with the lemons after? Save them! Wrap in foil and slice and add to water or squeeze into smoothies.

 

Instructions

1. Preheat oven to 350ºF (180ºC) and line a baking sheet with silicone muffin holders (makes clean up SO much easier and you can reuse them over and over–find them here).

2. In a large bowl combine thoroughly coconut flour, chia seeds, baking soda, salt, and lemon zest, and monkfruit sweetener if using.

3. In another bowl whisk together eggs, almond milk, coconut oil, and lemon juice.

4. Pour wet ingredients into dry and mix very well until fully incorporated. Mix until the mixture has thickened and there are no clumps of coconut flour left. Don’t freak out over how thin the batter appears at first.. the coconut flour will soak up all that liquid!

5. Pour batter into lined muffin tin ¾ way to the top.

6. Bake for about 20 to 25 minutes (mine were perfect at 22) or until golden and when pierced with a toothpick comes out clean.

7. Store in an airtight container in the fridge for 1 week or freezer for 1 month. I often keep half in the fridge and half in a freezer safe bag to take out later in the week if needed.

 

 

I would love to see how your muffins come out! Tag me on Instagram or Facebook (@amandamontalvord) if you make these!

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