A new take on a classic blueberry muffin - made with almond flour, chia seeds, maple syrup and topped with a delightful walnut streusel topping.
Sometimes you just need a classic, filling and nutrient dense blueberry muffin that can be disguised as all of the above: breakfast, snack or dessert. Am I right? Well, now I do and you can too!
So what makes this muffin nutritious?
Blueberries: Only 80 calories per cup and a good source of fiber and vitamin C. Research shows blueberries may help with cardiovascular health, bone strength, diabetes management, cancer prevention and mental health. Read more on health benefits of blueberries at the U.S. Highbush Blueberry Council (USHBC)
Walnuts: A nutrient rich nut - packed with omega-3 fatty acids, protein, fiber and magnesium. Read more at California Walnuts and check out their latest research!
Chia Seeds: Just 2 tablespoons of chia seeds has 4 grams of protein, 11 grams of fiber, 7 grams of unsaturated fat!
Almond Flour: Made from ground almonds. Lower in carbs, sweeter taste and packed with nutrients compared to traditional wheat flour! Good source of vitamin E, magnesium, protein, fiber and healthy fat.
Blueberry Muffins with Walnut Streusel Topping
Makes 6 muffins
1/2 cup walnuts, chopped
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1/4 cup coconut oil, melted
1 1/4 cup almond flour
1/3 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/6 cup lite maple syrup or honey
1/6 cup unsweetened almond milk or your favorite kind of milk
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon chia seeds
3/4 cup blueberries, fresh or frozen (thawed out if frozen)
Preheat the oven to 375°F. Line cupcake tin with liners or spray with non-stick baking spray and set aside.
Prepare streusel topping first. In a small bowl combine chopped walnuts, cake flour, sugars and oil. Mix well until a crumb forms. Set aside.
In a medium bowl, mix together the dry ingredients: flours, baking soda, baking powder, cinnamon and salt.
In a separate bowl, mix together the maple syrup, eggs, milk, coconut oil and vanilla extract until combined well.
Fold in the dry ingredients into the wet and then gently mix in the chia seeds and blueberries.
Divide batter into greased cupcake liners and top with 1-2 berries and walnut streusel topping, covering the top of the batter.
Bake for 18-20 minutes, or until toothpick inserted comes out clean and topping starts to brown. Let cool and enjoy!
Nutrition Facts per muffin: 450 calories, 37g fat, 44mg sodium, 23g carbohydrates, 5g dietary fiber, 10g sugar, 11g protein
Note: Muffins last up to 1 week in the refrigerator and are also freezer friendly and last up to 3 months in your freezer. Just pull them out by the piece and microwave for 1 minute.