(Recipe can be found on the Pop Sugar site here.)
Step by Step Instructions:
Here’s what you’ll need for these Chia Seed Blueberry Muffins: Salt, 1.5 cups of flour (if you use gluten-free baking flour, include 1 teaspoon of xanthan gum), Honey (or Agave Syrup, which I didn’t have on hand), Chia Seeds, Unsweetened Applesauce, Baking Soda, 1 cup of Sweet Potato Puree (I made my own using 2 small sweet potatoes I’d baked along with some water to help pureify it), 2 Egg Whites, 1 Lemon, 1/2 cup of Blueberries (fresh are ideal but frozen will work too), and Vanilla Bean Paste (or Vanilla extract works).
Begin by preheating your oven to 350 degrees. Then grab a large bowl and add the flour, 1 tablespoon of chia seeds, 2 teaspoons of baking soda, and 1/2 teaspoon of salt.
Then whisk the dry ingredients together.
In a separate bowl add 1 cup of sweet potato puree, 1 cup of unsweetened applesauce, 2 egg whites, 1/2 cup of agave or honey, 2 teaspoons of lemon juice, 1 teaspoon of lemon zest, and 1 tablespoon of vanilla bean paste or vanilla extract.
Whisk up the wet ingredients. You’ll notice bits of sweet potato that I didn’t fully puree, but it won’t hurt anything.
Add the wet ingredients to the dry ingredients.
Then add 1/2 cup of blueberries.
Gently fold the batter together with a rubber spatula until it’s just combined. Be careful not to overmix the batter or you’ll have tough muffins. 😉
Then spoon the batter into tins. This made 12 muffins, and next time I think I’ll skip the liners and just liberally spray the muffin tin pan as my muffins stuck the liners a bit.
Bake the muffins for 15-20 minutes. Mine were closer to 20 as I wanted them to not be too gooey but not overbaked. I just poked them with my finger and if they sprang back, they were good to go.
Once you can transfer the muffins to a wire rack, go for it. I waited 5-10 minutes and then transferred them. Here’s a tip if you have a tough time getting the muffins out of the tin…just grab 2 toothpicks and put one on one side of the muffin and the other across from it on the other side. lightly push them towards each other and it will help you gently move the muffins without making a mess. Just let the muffins cool and enjoy! Happy baking!
Makes about 12 muffins
1 tablespoon chia seeds
1 1/2 cups gluten-free baking flour
1 teaspoon xanthan gum
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sweet potato puree
1 cup unsweetened applesauce
2 egg whites
1/2 cup agave syrup
2 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon vanilla extract
1/2 cup blueberries
**Pop Sugar note: If you are not familiar with xanthan gum, it’s used in this recipe to keep the muffins moist. If you opt for wheat flour, this is one ingredient you can skip.
1. Making these muffins is a cinch. Just preheat the oven to 350 degrees.
2. Then grab a large mixing bowl and whisk together your dry ingredients, which include the chia seed, flour (and xantham gum if you’re going the gluten free route), baking soda, and salt.
3. In a separate bowl, combine the wet ingredients. These include the sweet potato puree, applesauce, 2 egg whites, agave syrup or honey, lemon juice, lemon zest and vanilla extract.
4. Add the wet ingredients to the dry ingredients. Then add the blueberries. Use a rubber spatula and very gently combine the batter, being sure you don’t mix it too much.
5. Spoon the batter in to your muffin tins. You can either use liners or spray the tins very liberally.
6. Bake for 15-20 minutes or until the muffins are cooked through but are still springy. Let them cool just enough that you can transfer them from the pan to a wire cooling rack. Let them cool and enjoy!!