Naturally Leavened Fruity Muffins

To learn more, see my Natural Leavening post. This recipe was adapted from Amy's Blue Berry Muffins. I have tried many versions of this original recipe and this is my favorite adaption. It is nearly identical to my pancake and waffle recipe, except I use 1 T less oil and 1 T more coconut sugar. This recipe enables my children to make whatever kind of muffins they want just by switching the fruit on top!

Naturally Leavened Fruity Muffins 

1 chia seed egg replacer

2 cups natural leavening 

1/2 t baking soda

1/2 t Himalayan salt

2 T sprouted ground flax (one of my favorite products)

3 T coconut sugar

1 T coconut oil (plus more to oil pan)

1/4 cup almond milk
fruit of choice
(we have used chopped apples, blueberries, raspberries,
chopped strawberries, and blackberries with success)

Preheat oven to 375 degrees. Mix the water and chia seed together as an egg replacer and let set for about 10 minutes. Add natural leavening to Vitamix along with all remaining ingredients except fruit. When chia seeds have soaked long enough, add this to the mixture and blend, using the stir stick to mix thoroughly. I use my favorite 4 T Stainless Steel Scoop to scoop mixture into a well-oiled muffin tin. (I cannot reiterate this enough-you must smother the pan in coconut oil or the muffins will stick!! Also, paper liners DO NOT work with this recipe!)

Top the muffin batter with the fruit of your choice and bake for 25-30 minutes or until lightly browned on top. I have found the fruits with more water need a little longer cooking time. Cool slightly and serve. My children LOVE making their own fruit concoctions on top of the muffins. You can put a lot of fruit or a little...definitely make it fun and try some new combinations. You can even make them plain with no fruit, additionally sweetened with a 1/4 t of coconut sugar on top! My children love them!! We eat them with a green smoothie in the morning!  And another cool thing about them....no crumbs!!